Senegalese-Style Seafood Gumbo Recipe

Name: Senegalese-Style Seafood Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 1-pound red snapperscleaned, filleted, skinned and coarsely chopped, heads and bones reserved; 1 quart chicken stock or low-sodium broth; 1 onion, chopped; 3/4 pound okra, thinly sliced and smashed in a mortar and pestle; Two 3-ounce cans smoked oysters; 10 small dried shrimp (see Note); 6 garlic cloves, thinly sliced; 3 dried cayenne or arbol chiles; 3 tablespoons Asian fish sauce; 18 large head-on shrimp (about 2 1/4 pounds); 1/2 cup palm oil (see Note); 1/2 pound jumbo lump crabmeat; Kosher salt; Steamed rice, for serving

Servings: persons

Two 1-pound red snapperscleaned, filleted, skinned and coarsely chopped, heads and bones reserved
1 quart chicken stock or low-sodium broth
1 onion, chopped
3/4 pound okra, thinly sliced and smashed in a mortar and pestle
Two 3-ounce cans smoked oysters
10 small dried shrimp (see Note)
6 garlic cloves, thinly sliced
3 dried cayenne or arbol chiles
3 tablespoons Asian fish sauce
18 large head-on shrimp (about 2 1/4 pounds)
1/2 cup palm oil (see Note)
1/2 pound jumbo lump crabmeat
Kosher salt
Steamed rice, for serving

1
In a large pot, combine the fish heads and bones with the stock, onion and 8 cups of water and bring to a boil.
2
Reduce the heat to low and simmer for 20 minutes, skimming off any foam from the surface.
3
Strain the broth into a large bowl.
4
Wipe out the pot and return the broth to it.
5
Add the okra, oysters, dried shrimp, garlic, chiles and fish sauce and bring to a simmer.
6
Cook over moderately low heat for 10 minutes, stirring occasionally.
7
Add the snapper fillets, shrimp and palm oil and simmer until the fish and shrimp are just cooked through, about 4 minutes.
8
Stir in the crab and cook for 1 minute, until heated through.
9
Season with salt.
10
Serve with rice.

1134

kcal

Calories

Fat

Carbs

161

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: Two 1-pound red snapperscleaned, filleted, skinned and coarsely chopped, heads and bones reserved, 1 quart chicken stock or low-sodium broth, 1 onion, chopped, 3/4 pound okra, thinly sliced and smashed in a mortar and pestle, and more.

Yes, Senegalese-Style Seafood 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!

Senegalese-Style Seafood Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions