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Cajun Seafood Gumbo with Scallops and Lobster

Cajun Seafood Gumbo with Scallops and Lobster
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This Cajun Seafood Gumbo with Scallops and Lobster is a rich, spicy, and hearty stew that combines tender scallops and succulent lobster chunks in a deeply flavorful, smoky broth infused with traditional Cajun holy trinity vegetables, garlic, and spices. Served over fluffy white rice and garnished with fresh parsley and green onions, it delivers an authentic Southern seafood experience that is comforting, indulgent, and perfect for any seafood lover.

Ingredients

Scale

Seafood

  • Fresh or thawed sea scallops – about 1 lb
  • Cooked lobster chunks – about 1 lb

Vegetables & Aromatics

  • 1 large onion, diced
  • 2 celery stalks, diced
  • 1 bell pepper, diced (any color)
  • 3 cloves garlic, minced
  • 1 cup sliced okra (fresh or frozen)
  • Fresh parsley, chopped (for garnish)
  • Green onions, sliced (for garnish)

Roux Base

  • ½ cup vegetable oil
  • ½ cup all-purpose flour (or gluten-free flour blend for GF)

Liquids & Seasonings

  • 4 cups chicken broth (or vegetable broth for vegetarian version)
  • 2 tablespoons tomato paste
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon Creole seasoning
  • 2 bay leaves
  • Salt and pepper to taste

Serving

  • Cooked white rice – enough for serving

Instructions

  1. Prepare the Roux: Whisk equal parts vegetable oil and flour in a heavy pot over medium heat. Stir constantly to develop a deep brown color, about 10-15 minutes, being careful not to burn it. This nutty roux is the flavorful foundation of your gumbo.
  2. Cook the Holy Trinity: Add diced onions, celery, and bell peppers to the roux. Sauté until soft and fragrant, about 5-7 minutes, allowing the vegetables to release their natural sweetness.
  3. Add Garlic and Spices: Stir in minced garlic, Cajun seasoning, Creole spices, and bay leaves. Mix well to coat the vegetables and boost the bold, warming flavors of the gumbo.
  4. Incorporate Broth and Tomato Paste: Slowly pour in chicken broth while scraping the pot’s bottom to lift browned bits for extra depth. Stir in tomato paste until fully combined, which adds subtle sweetness and enriches the color.
  5. Simmer with Okra and Seafood: Add sliced okra and bring the gumbo to a gentle simmer. Let cook uncovered for 20 to 30 minutes to thicken and meld flavors. Then fold in scallops and lobster meat, cooking just until seafood is tender and cooked through, about 5-7 minutes.
  6. Season and Garnish: Taste and adjust salt and pepper as needed. Remove bay leaves. Sprinkle chopped fresh parsley and sliced green onions on top to brighten and finish the dish.

Notes

  • Perfect your roux by stirring continuously and being patient to avoid burning; it forms the backbone of flavor.
  • Use fresh seafood if possible for the best texture; frozen seafood should be thawed properly before use.
  • Add seafood last and cook briefly to retain tenderness and sweetness.
  • Season gradually and taste frequently to balance heat and flavor.
  • Gumbo tastes even better the next day after flavors have melded, making it ideal for make-ahead meals.
  • For gluten-free adaptation, use a gluten-free flour blend when making the roux.

Nutrition

Keywords: Cajun gumbo, seafood gumbo, scallops recipe, lobster gumbo, Southern cooking, spicy stew, one-pot meal, gluten-free gumbo

Find it online: https://recipesemilly.com/cajun-seafood-gumbo-with-scallops-and-lobster/