Island Inspired Seafood Gumbo with Coconut Milk

Name: Island Inspired Seafood Gumbo with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 cup small dice yellow onion; 1/2 cup small dice red bell pepper; 1/2 cup small dice celery; 1 pound callaloo or mustard greens, roughly chopped; 2 tablespoons minced shallots; 2 tablespoons minced fresh ginger; 2 tablespoons minced green onion bottoms; 2 teaspoons minced garlic; 1 tablespoon lime zest; 4 cups shrimp stock or fish fumet; 2 teaspoons fresh thyme leaves; 1 1/2 cups unsweetened coconut milk; 1/4 cup fresh lime juice; 1/2 Scotch bonnet pepper; 1 3/4 teaspoons salt; 3/4 pound medium shrimp, peeled and deveined; 3/4 pound red snapper fillet, cut into 1-inch pieces; 1/2 pound calamari, cut into 1/2-inch rings; 1/4 pound crabmeat, picked over for shells; 1 tablespoon plus 1 teaspoon Worcestershire sauce; 1 tablespoon chopped fresh parsley leaves; 1 tablespoon chopped fresh cilantro leaves; Cooked rice, for serving

Servings: persons

2 tablespoons vegetable oil
1 cup small dice yellow onion
1/2 cup small dice red bell pepper
1/2 cup small dice celery
1 pound callaloo or mustard greens, roughly chopped
2 tablespoons minced shallots
2 tablespoons minced fresh ginger
2 tablespoons minced green onion bottoms
2 teaspoons minced garlic
1 tablespoon lime zest
4 cups shrimp stock or fish fumet
2 teaspoons fresh thyme leaves
1 1/2 cups unsweetened coconut milk
1/4 cup fresh lime juice
1/2 Scotch bonnet pepper
1 3/4 teaspoons salt
3/4 pound medium shrimp, peeled and deveined
3/4 pound red snapper fillet, cut into 1-inch pieces
1/2 pound calamari, cut into 1/2-inch rings
1/4 pound crabmeat, picked over for shells
1 tablespoon plus 1 teaspoon Worcestershire sauce
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh cilantro leaves
Cooked rice, for serving

1
Set a 6-quart pot over medium-high heat and add the vegetable oil.
2
Once the oil is hot, add the onions, bell peppers and celery to the pot and saute until the onions turn translucent and the peppers and celery are softened, about 3 to 4 minutes.
3
Add the callaloo and saute for 3 minutes.
4
Add the shallots, ginger, green onion bottoms, garlic and lime zest to the pot and saute for1 minute.
5
Pour the stock, thyme, coconut milk, lime juice and Scotch bonnet pepper to the pot and raise the heat to high.
6
Bring the pot to a boil and reduce to a simmer.
7
Allow to simmer for 20 to 30 minutes, then add the shrimp and fish to the soup.
8
Allow to cook for 4 minutes then add the calamari, crabmeat, Worcestershire sauce, parsley, and cilantro.
9
Taste and re-season the gumbo, if necessary, and cook for an additional 2 minutes.
10
Serve immediately, in warmed bowls with 1/4 cup of rice for each serving.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 cup small dice yellow onion, 1/2 cup small dice red bell pepper, 1/2 cup small dice celery, and more.

Yes, Island Inspired Seafood Gumbo with Coconut Milk falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!