1 lb Seafood (we use Octopus, Calamari, Shrimp, and Mussels)
1 Sweet Yellow Onion
1 cup Celery
1 Red Pepper
2/3 cup Diced Okra
4 cloves Garlic
3 Tbsp Walnut Oil
3 Tbsp Olive Oil
¼ cup + 1 Tbsp Arrowroot Powder
1 ½ tsp Old Bay
5 Dried Arbol Chili Peppers
3 Bay Leaves
¼ cup Shrimp Stock
¾ cup Clam Juice
1 cup Beef Stock
2 cups Water
¼ tsp White Pepper
Sea Salt (to taste)
Cut the ends from the okra and slice into ¼” medallions. Set aside. Then mince the garlic and set it aside too.
Then chop and dice all vegetables and set them aside as well.
Heat the oils in a saucepan over medium-high heat. The oils will get very thin and liquid-esque when ready. Add the ¼ cup arrowroot powder to make a roux. Stir the roux and keep stirring for about 5 ‐minutes.
Then add the okra. Mix it around with the roux until browned. Then add the chopped vegetables and cook, stirring, about 5 minutes. The roux will turn brown. This is supposed to happen, so no worries.
Add the garlic and sauté until fragrant (about a minute). After the onions start to become translucent, add the liquids, spices, and seafood and simmer on low
heat (~3) for at least 30 minutes, uncovered. I suggest an hour. This soup is better if you give it time for the flavors to gel. Be sure to wait at least 30 minutes before seasoning with sea salt.
The seafood will release some of its natural sea salt flavors, and you don’t want to oversalt. So do the seasoning toward the end. The flavor of the seafood will be lighter the less you cook it. In an hour, the soup will have a nice, even seafood flavor, and everything will be tender and delicious.
Tip We’ve been told that a gumbo just isn’t a gumbo without okra, but if you aren’t in the South and you don’t like it or want to use it, this recipe will be just as good without.
This recipe can be made Pescatarian; just swap the beef stock with vegetable stock