Joan Fontaine's Creole Fish Gumbo Recipe

Name: Joan Fontaine's Creole Fish Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1 1/4-pound lobsters; 1 pound shrimp, in shells; 1 large carrot, chopped; 2 stalks celery, chopped; 1 onion, peeled and chopped; 1 bay leaf; 1 teaspoon peppercorns; Parsley sprigs; 1 28-ounce can whole plum tomatoes, drained; 2 slices bacon; 2 stalks celery, chopped; 2 cloves garlic, peeled and chopped; 2 red onions, peeled and chopped; 1 green pepper, cored, seeded and chopped; 1 tablespoon parsley, chopped; 1 pound halibut, cut in 1-inch chunks; 1/4 cup olive oil; 1/2 cup tomato paste; 1/2 cup white wine; 1 tablespoon sugar; Pinch of saffron; 2 tablespoons Worcestershire sauce; 2 teaspoons Tabasco; 1 tablespoon gumbo file; 1/2 teaspoon cayenne; Juice of 2 lemons; 2 cups okra (frozen is O.K.); 1 pint clams (canned is O.K.); 1/2 pound crabmeat, picked over and cartilage removed

Servings: persons

2 1 1/4-pound lobsters
1 pound shrimp, in shells
1 large carrot, chopped
2 stalks celery, chopped
1 onion, peeled and chopped
1 bay leaf
1 teaspoon peppercorns
Parsley sprigs
1 28-ounce can whole plum tomatoes, drained
2 slices bacon
2 stalks celery, chopped
2 cloves garlic, peeled and chopped
2 red onions, peeled and chopped
1 green pepper, cored, seeded and chopped
1 tablespoon parsley, chopped
1 pound halibut, cut in 1-inch chunks
1/4 cup olive oil
1/2 cup tomato paste
1/2 cup white wine
1 tablespoon sugar
Pinch of saffron
2 tablespoons Worcestershire sauce
2 teaspoons Tabasco
1 tablespoon gumbo file
1/2 teaspoon cayenne
Juice of 2 lemons
2 cups okra (frozen is O.K.)
1 pint clams (canned is O.K.)
1/2 pound crabmeat, picked over and cartilage removed

1
Put the lobsters in 2 quarts of cold salted water in a large stockpot and bring to a boil for about 5 minutes.
2
(The whole procedure should take 15 minutes.)
3
Add the shrimp and cook for 4 minutes more.
4
Take pot off burner.
5
Remove the shrimp shells and lobster shells and heads and put them back into the pot with the water they were boiled in.
6
Save the shellfish for later.
7
Add the rest of the stock ingredients to the pot with the shells.
8
Simmer uncovered for 40 minutes.
9
Strain the liquid through a sieve into a large bowl; then put stock back into the pot.
10
Discard the shells and vegetables.
11
To make the gumbo, fry the bacon.
12
When done, crumble and leave it in the skillet with the fat.
13
Add the remaining ingredients listed in gumbo Part 1 and saute until brown, about 7 minutes.
14
Add the halibut and olive oil to the skillet and cook, stirring occasionally, for 2 minutes, or until the fish is done.
15
Add this mixture to the pot with the stock.
16
Add the remaining ingredients from gumbo Part 2.
17
Cover and simmer over low heat until well blended, about 1 hour.
18
Can be served with rice.

424

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 29 ingredients. The key ingredients include: 2 1 1/4-pound lobsters, 1 pound shrimp, in shells, 1 large carrot, chopped, 2 stalks celery, chopped, and more.

Yes, Joan Fontaine's Creole Fish Gumbo 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!

Joan Fontaine's Creole Fish Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions