Description
Cajun Seafood Gumbo with Scallops and Lobster is a hearty and soul-warming dish featuring tender seafood treasures cooked in a rich dark roux infused with bold southern spices. This gumbo melds the sweetness of scallops and lobster with classic Cajun seasonings, okra, and creole tomatoes, delivering authentic Louisiana flavor perfect for family dinners or special occasions.
Ingredients
Scale
Seafood
- Fresh or thawed sea scallops (about 1 lb)
- Lobster meat chunks (about 1 lb cooked)
Holy Trinity of Vegetables
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
Roux
- 1/2 cup all-purpose flour (or gluten-free flour/cornstarch for gluten-free)
- 1/2 cup vegetable oil or oil of choice
Seasonings & Flavor
- 1 tablespoon Cajun seasoning blend (paprika, cayenne, thyme, oregano, garlic powder)
- 2 bay leaves
- 2 cloves garlic, minced
Liquids & Vegetables
- 4 cups seafood stock
- 1 cup creole tomatoes, diced (canned or fresh)
- 1 cup fresh or frozen sliced okra
To Serve
- Cooked white long-grain rice
- Chopped green onions
- Chopped fresh parsley
Instructions
- Prepare the Dark Roux: Carefully whisk equal parts flour and oil over medium heat, stirring constantly until the mixture turns a deep caramel brown color. This dark roux forms the backbone of the gumbo’s rich texture and flavor.
- Sauté the Holy Trinity: Add diced onion, celery, and bell pepper to the roux, cooking until soft and fragrant. This vegetable mix brings classic Cajun depth and aroma.
- Add Seasonings and Liquids: Stir in Cajun seasoning, bay leaves, and minced garlic, followed by seafood stock and creole tomatoes. Bring to a gentle simmer to allow flavors to meld and develop in the bubbling pot.
- Incorporate Okra and Simmer: Add fresh or frozen sliced okra and cook slowly to naturally thicken the gumbo and add subtle earthiness.
- Add Seafood: Gently fold in the scallops and lobster meat, simmering just until cooked through to keep them tender and juicy without turning rubbery.
- Finish with Fresh Herbs: Remove bay leaves and sprinkle chopped green onions and parsley just before serving for a vibrant pop of color and freshness.
Notes
- Patience with the roux is essential; brown it slowly to develop deep, nutty flavor without burning.
- Use fresh or properly thawed scallops and lobster for best flavor and texture.
- Adjust the gumbo thickness by adding stock gradually or letting it reduce on the stove.
- Season in layers and taste frequently to balance flavors perfectly.
- Add seafood last to avoid overcooking and maintain a tender texture.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups gumbo with 1/2 cup rice)
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Cajun gumbo, seafood gumbo, scallops recipe, lobster gumbo, southern cooking, Louisiana cuisine, comfort food, gluten free gumbo
