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Seafood and Okra Gumbo with Sorghum

Seafood and Okra Gumbo with Sorghum

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  • Author: Claudia Curici, Health Coach
  • Prep Time: 40 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 40 minutes
  • Yield: 4
  • Category: Dinner, Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten-Free

Description

This seafood and okra gumbo with sorghum is a lighter take on the Southern classic, made without a flour-based roux but packed with rich flavor and satisfying texture. Tender okra, sweet seafood, aromatic vegetables, warming spices, and whole-grain sorghum simmer together into a nourishing one-pot meal that’s naturally gluten-free and perfect for cooler evenings. The sorghum adds a subtle nutty flavor while gently thickening the broth, making this hearty gumbo comforting without feeling heavy.

Ingredients

Gumbo

  • 3 tablespoons extra virgin olive oil
  • 10 ounces (280g) okra, cut into 1/2-inch (1cm) pieces
  • 1 cup onion, diced
  • 1/2 cup celery, diced
  • 3 large garlic cloves, smashed
  • 3 1/2 cups warm water
  • 3 tablespoons whole sorghum, rinsed (uncooked)
  • 8 ounces (225g) wild shrimp, peeled and deveined (keep a few shell-on shrimp for extra flavor)
  • 1 fresh lobster tail
  • 1 large stone crab claw
  • 2 large green onions, sliced

Spices

  • 2 teaspoons Hungarian paprika
  • 2 teaspoons gumbo seasoning (see notes for homemade mix)
  • sea salt, to taste

Instructions

  1. Heat the olive oil in a Dutch oven or heavy pot over medium heat.
  2. Add the okra and cook for about 30 minutes, stirring often, until softened and lightly caramelized.
  3. Stir in the onion, celery, and garlic. Cook for another 10 minutes.
  4. Add the paprika and cook for 3 to 5 minutes, adding a splash of water if needed to prevent the spices from scorching.
  5. Stir in the gumbo seasoning, salt, uncooked sorghum, and warm water.
  6. Bring to a gentle boil, reduce to a simmer, cover, and cook for 45 minutes, stirring every 10 to 15 minutes.
  7. Add the lobster tail and crab claw and simmer for 15 minutes.
  8. Add the shrimp and cook for another 5 minutes, or until just cooked through.
  9. Remove all the seafood from the pot. Shell the lobster and crab, chop the meat into bite-sized pieces, and roughly chop the shrimp if desired.
  10. Return the seafood to the gumbo along with the sliced green onions.
  11. Taste and adjust the seasoning. If using separate gumbo filé powder, stir it in now.
  12. Simmer for another 5 minutes before serving.

Notes

About the seasoning: If you don’t have a prepared gumbo seasoning, make your own by combining: 1/4 teaspoon black pepper, 1/4 teaspoon white pepper, 1/4 teaspoon dry mustard, 1/4 teaspoon cumin, 1/4 teaspoon dried thyme, 1/4 teaspoon Greek oregano, a pinch of cayenne (optional), crushed bay leaf. If using gumbo filé powder separately, stir about 1 teaspoon into the finished gumbo just before serving rather than during cooking.

Seafood options: This recipe is very flexible. Use any combination of shrimp, crab, lobster, scallops, firm white fish, or mussels. Shellfish cooked in their shells will contribute extra flavor to the broth.

Want it thicker? Okra and sorghum naturally thicken the gumbo. If you prefer an even thicker consistency, whisk 1 teaspoon arrowroot or tapioca starch with cold water and stir it into the simmering gumbo during the last few minutes.

Storage: The flavors become even richer overnight. Store leftovers in the refrigerator for up to 2 days and gently reheat on the stovetop.

Find it online: https://creativeinmykitchen.com/seafood-and-okra-gumbo-with-sorghum/