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Seafood Gumbo with Coconut Milk


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Rate this recipe 4.1/5 (7 Votes)


  • 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



Step 1

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


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