Description
Cajun Seafood Gumbo with Scallops and Lobster is a rich, hearty, and soul-satisfying dish inspired by Louisiana’s vibrant culinary heritage. It combines a dark golden roux, aromatic ‘holy trinity’ vegetables, bold Cajun spices, and tender seafood treasures, delivering a perfect balance of spice, savory depth, and ocean-fresh flavors. Ideal for family meals or entertaining guests, this gumbo is both impressive and approachable for home cooks seeking an authentic taste of Cajun cuisine.
Ingredients
Scale
Roux Base
- 4 tablespoons butter
- 4 tablespoons all-purpose flour (gluten-free flour for gluten-free version)
- 2 tablespoons cooking oil (vegetable or canola oil)
Vegetables and Aromatics
- 1 cup chopped onions
- 1 cup chopped bell peppers
- 1 cup chopped celery
- 3 cloves garlic, minced
- Optional: 1 cup sliced okra
Liquids and Seasonings
- 6 cups seafood stock or broth
- 2 tablespoons Cajun seasoning (adjust to taste)
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Seafood
- 12 ounces fresh scallops, patted dry
- 1 pound cooked lobster meat, chopped
Herbs and Garnishes
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh parsley
Serving
- Cooked long-grain white rice (to serve alongside or mixed in)
Instructions
- Prepare the Roux: Melt butter and oil in a large pot over medium-low heat. Gradually whisk in the flour, stirring constantly to prevent burning. Continue cooking until the roux turns a rich dark golden brown, about 15-20 minutes. Patience here develops a deep nutty flavor that forms the gumbo’s base.
- Add the Holy Trinity and Garlic: Stir in chopped onions, bell peppers, and celery. Cook until softened, about 5 minutes, then add minced garlic and cook for another minute to release the aromatic flavors deep into the roux.
- Pour in Seafood Stock and Spices: Slowly whisk in the seafood stock to avoid lumps. Add Cajun seasoning, smoked paprika, salt, and black pepper. Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the spices to meld and the flavors to deepen.
- Incorporate Scallops and Lobster: Add scallops and lobster meat to the simmering gumbo. Cook gently for 5 to 7 minutes until the seafood is just tender, stirring occasionally to infuse the broth with seafood flavors while preventing overcooking.
- Finish with Herbs and Optional Okra: Stir in chopped green onions, parsley, and okra if using. Cook for an additional 5 minutes until okra is tender and herbs brighten the dish. Taste and adjust seasoning as needed before removing from heat.
Notes
- Take your time with the roux to develop richer, nuttier flavor.
- Use fresh scallops and lobster for the best taste and texture.
- Simmer gently after adding seafood to keep it tender.
- Adjust Cajun seasoning and hot sauce to control spice level.
- Serve over freshly steamed long-grain white rice for traditional texture and balance.
- For gluten-free diets, use gluten-free flour or thickening alternatives.
- Freeze leftover gumbo without seafood; add fresh seafood when reheating.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl (about 1.5 cups) without rice
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg
Keywords: Cajun gumbo, seafood gumbo, scallops, lobster, Louisiana cuisine, spicy gumbo, seafood stew, gluten-free gumbo
