In New Orleans, the air is often filled with the tantalizing aroma of simmering spices—a sensory experience that draws you into the heart of the kitchen. It’s here I discovered Susan Sarandon’s seafood gumbo, an irresistible twist on a beloved classic. This ultimate spicy Seafood Gumbo promises rich warmth and layers of flavor, perfect for cozy nights or lively gatherings. With its quick prep time and comforting essence, it’s a dish that’s not just about food, but about connection and celebration. Imagine diving into a bowl of hearty goodness, filled with fresh seafood, smoky sausage, and vibrant veggies, all bound together by a luscious, dark roux. Are you ready to let the soul of New Orleans fill your home? Why is Susan Sarandon’s gumbo so special? Comforting Flavors: This gumbo is not just a dish; it’s a warm embrace in a bowl, showcasing the soulful essence of New Orleans cooking. Quick Prep Time: You’ll love how fast and easy it is to whip up. Perfect for busy weeknights or unexpected guests! Seafood Highlights: Fresh seafood shines, creating a delightful taste explosion that seafood lovers will crave again and again. Customizable: Adjust the spice levels to suit your taste, ensuring it pleases every palate at your table. Cultural Richness: Each bite pays homage to a vibrant culinary tradition, blending flavors that tell a story. Get ready to explore the heart of New Orleans with every spoonful! Susan Sarandon’s Seafood Gumbo Ingredients For the Stock • 1.5 litres organic chicken or beef stock – Provides depth of flavor; swap with vegetable stock for a vegetarian option. For the Seafood • 16 large raw shell-on king prawns – Adds sweetness and texture; substitute with crayfish for a unique twist. • 600g sea bass fillets (skin on) – Main seafood component; can be replaced with any firm white fish. • Optional: 4 fresh langoustines, 300g fresh cockles or clams – Enhances variety and flavor; use seasonal shellfish for freshness. For the Sausage • 500g quality smoked spicy sausage (e.g., Andouille) – Infuses the gumbo with smoky, earthy flavors; any cured sausage can be used. For the Roux and Base • 5 heaped tablespoons plain flour – Essential for creating the rich roux; gluten-free flour works well as a substitute. • 50g unsalted butter – Adds a creamy richness; optional for a dairy-free version. • Olive oil – For sautéing; can easily be swapped with vegetable or sunflower oil. For the Vegetables • 2 large green peppers – Provides crunch and freshness; red or yellow peppers can also be used. • 1 large onion – Contributes sweetness and depth to the flavor profile. • 3 sticks of celery – An essential part of the ‘holy trinity’ flavor base. • 200g green beans – Adds texture; feel free to replace with other veg like okra. For Seasoning • 8 cloves of garlic – Essential for aromatic depth; can adjust amount according to taste. • 1 teaspoon cayenne pepper – Adds a spicy kick; adjust to taste for milder heat preferences. • 1 teaspoon Tabasco sauce – Extra flavor and heat; omit if preferring a milder gumbo. • 5 fresh bay leaves – Enhances aroma and brings the gumbo to life. • 1 bunch of fresh thyme (30g) – Infuses earthy notes; substitute with dried thyme if necessary. • 1 x 400g tin of quality plum tomatoes – Adds acidity and richness; substitute with fresh diced tomatoes if desired. • 1 bunch of fresh curly parsley (30g) – Fresh herbal finish; cilantro can also be used for a change. For Serving • 1 lemon – For serving and brightening flavors just before eating. Dive into the heart of comfort cooking with Susan Sarandon’s seafood gumbo, a bowl of warmth that speaks to the soul! Step‑by‑Step Instructions for Susan Sarandon’s seafood gumbo Step 1: Prep the Roux In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil and 50g of unsalted butter over medium heat. Gradually whisk in 5 heaped tablespoons of plain flour, cooking the mixture until it reaches a dark brown color, about 15-20 minutes. Stir constantly to prevent burning, allowing the roux to develop a rich flavor and a deep hue that serves as the foundation for your seafood gumbo. Step 2: Cook Aromatics Once your roux is ready, add 1 large chopped onion, 2 large chopped green peppers, and 3 sticks of diced celery to the pot. Sauté these vegetables for 5-7 minutes until they soften and release their sweet aroma, stirring occasionally. This ‘holy trinity’ of flavors will enhance the gumbo, creating a wonderful base for the rest of the ingredients. Step 3: Add Garlic & Spices Next, stir in 8 cloves of minced garlic, 5 fresh bay leaves, and a bunch of fresh thyme. Sprinkle in 1 teaspoon of cayenne pepper and 1 teaspoon of Tabasco sauce for that signature kick. Continue to cook this mixture for an additional minute, allowing the spices to bloom and infuse the dish with aromatic depth, setting the stage for the next step. Step 4: Introduce Stock & Tomatoes Gradually pour in 1.5 liters of organic chicken (or vegetable) stock and add 1 x 400g tin of quality plum tomatoes to the pot. Increase the heat and bring everything to a gentle boil, then reduce the heat to low and let it simmer for about 30 minutes. This allows the flavors to meld beautifully, creating a rich and hearty broth perfect for your seafood gumbo. Step 5: Add Seafood Time to incorporate your seafood in the pot! Carefully add 16 large raw shell-on king prawns, 500g of sliced smoked spicy sausage, 200g of green beans, and 600g of sea bass fillets. If you’re feeling adventurous, toss in optional shellfish like fresh langoustines or cockles. Cook for about 5-7 minutes, or until the seafood is tender and just cooked through, ensuring you don’t overcook the prawns or fish. Step 6: Final Seasoning Taste your gumbo and adjust the seasoning if necessary, adding salt, pepper, and more cayenne or Tabasco if desired. Give everything a good stir, ensuring that all ingredients are well combined and flavorful. The gumbo should have a slightly spicy kick balanced with the sweetness of the seafood—perfect for a comforting bowl. Step 7: Serve Ladle the delicious seafood gumbo into bowls and garnish generously with freshly chopped curly parsley and lemon wedges. The vibrant colors of the herbs and citrus contrast beautifully with the rich gumbo, inviting everyone to dig in. Enjoy this ultimate Spicy Seafood Gumbo warm, either on its own or served over a bed of steaming rice or with crusty bread! Expert Tips for Susan Sarandon’s Seafood Gumbo Perfect Your Roux: Stir constantly to prevent your roux from burning. The darker the roux, the richer the flavor—aim for a deep chocolate color. Choose Fresh Seafood: Opt for sustainable seafood to enhance freshness and flavor in your gumbo. Always check your local fish market for the best options! Adjust Spices: Start with less cayenne pepper and Tabasco sauce, especially if you’re unsure of your spice tolerance. It’s easy to add more later for a kick. Use Quality Stock: A flavorful stock makes a huge difference; use homemade or quality store-bought, not just water. This is the heart of Susan Sarandon’s seafood gumbo. Cool and Store Properly: To keep gumbo flavorful and safe, cool it within two hours before refrigerating. It stays good for up to three days in the fridge or can be frozen for a month. Variations & Substitutions for Susan Sarandon’s Seafood Gumbo Feel free to get creative with this recipe and tailor it to your taste and dietary preferences! Vegetarian: Omit the seafood and sausage, adding seasonal vegetables and lentils for a hearty, protein-rich alternative. This version will still bring the comforting flavors of gumbo without the seafood. Lower Spice: Reduce or omit cayenne pepper and Tabasco sauce if you prefer a milder flavor. Start with just a pinch and build up the heat to your liking. Seafood Swap: Substitute king prawns with shrimp or mixed seafood for a delightful variety. Each type of seafood brings its own unique texture and taste lovely in the gumbo. Gluten-Free: Use a gluten-free all-purpose flour to make the roux without losing any of that rich flavor. This allows everyone to enjoy the comforting dish without dietary restrictions. Different Sausage: Experiment with different types of sausage like chorizo or kielbasa for an exciting twist on the classic flavor profile. Each sausage offers a unique smoky note that can change the dish entirely. Veggie Boost: Consider adding other vegetables like okra or carrots for extra nutrients and flavor. This change not just enhances the gumbo’s texture, but also boosts its color appeal. Fish Flexibility: Feel free to swap sea bass with other firm white fish like cod or halibut. Each offers a delicious taste that will meld beautifully with the other ingredients. Herb Variety: Instead of parsley, top your gumbo with fresh basil or cilantro for a different herbal note that harmonizes with the spices beautifully. This small change can create a new flavor profile that excites your palate! Remember, cooking is about making it your own. By incorporating any of these variations, you can turn Susan Sarandon’s seafood gumbo into a dish that speaks directly to your heart and taste buds! Enjoy your culinary adventure! Make Ahead Options Seafood Gumbo is an excellent choice for meal prep lovers seeking to save time during busy weeks! You can prepare the roux and store it in the fridge for up to 24 hours; just ensure it’s cooled completely before refrigerating to maintain its quality. Additionally, chop your vegetables (onion, bell peppers, and celery) in advance and keep them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy your gumbo, simply reheat the roux, add the sautéed vegetables, and follow the remaining steps by incorporating stock and seafood. This way, your Seafood Gumbo is just as delicious, with minimal effort needed after a long day! How to Store and Freeze Susan Sarandon’s Seafood Gumbo Fridge: Store leftover gumbo in an airtight container for up to 3 days. Allow it to cool fully before refrigeration to maintain freshness. Freezer: For longer storage, freeze the gumbo in a freezer-safe container for up to 1 month. Portioning it out can help with easy meal prep later! Reheating: Thaw frozen gumbo overnight in the fridge. Reheat gently on the stove over low heat, stirring occasionally to ensure even warming. The flavors will develop even further upon reheating! Tip: Enjoy it as a comforting meal anytime and remember, homemade seafood gumbo gets better over time! What to Serve with Susan Sarandon’s Seafood Gumbo In the heart of your kitchen, a delightful feast awaits, perfectly complementing this warm and flavorful gumbo. Crusty French Bread: Perfect for sopping up every last drop of gumbo, it adds a chewy texture and a delightful contrast to the rich stew. Steamed Rice: A classic pairing, fluffy rice absorbs the fragrant broth, making each bite a comfort-filled delight. Fresh Green Salad: Crisp greens tossed in a light vinaigrette provide a refreshing contrast to the spicy depth of the gumbo. Cornbread: Sweet, tender cornbread balances the savory spices, bringing a Southern twist to your meal. Pickled Vegetables: Bright, tangy slices of pickled cucumbers or radishes add a refreshing zing, enhancing the gumbo’s flavors beautifully. Moscow Mule: This refreshing cocktail adds a zesty ginger kick, perfectly balancing the warmth and spice of the gumbo. Each of these choices enhances the experience, creating a harmonious meal that warms the heart and delights the palate! Susan Sarandon’s Seafood Gumbo Recipe FAQs What type of stock should I use for gumbo? Absolutely! Using 1.5 liters of organic chicken or beef stock is ideal for richness. If you prefer a vegetarian option, vegetable stock works just as beautifully. Make sure it’s of high quality, as the stock forms the backbone of your gumbo’s flavor. How do I store leftover seafood gumbo? Store any leftover gumbo in an airtight container in the fridge for up to 3 days. It’s crucial to let it cool completely before sealing it up to maintain freshness. When ready to enjoy again, just reheat gently on the stove. Can I freeze seafood gumbo for later? Yes! To freeze Susan Sarandon’s seafood gumbo, let it cool fully, then pour it into a freezer-safe container or heavy-duty freezer bags. It can be frozen for up to a month. When you’re ready to eat, simply thaw it overnight in the fridge and reheat on low heat on the stove. What if my roux is too dark or burnt? If your roux gets too dark or starts burning, don’t despair! If it’s only slightly overcooked, you can adjust the flavor by adding a bit more flour to help balance it out. If it’s burnt, it’s best to start over with a new roux, as burnt flavors can’t be masked entirely. Is there a gluten-free option for this seafood gumbo? Very much so! Substitute the 5 heaped tablespoons of plain flour with a gluten-free flour blend or a cornstarch slurry to achieve a similar thickening effect without compromising flavor. Just be sure to check all your ingredients for potential gluten sources, including stock and sausage. Can I adjust the spice level in Susan Sarandon’s seafood gumbo? Absolutely! Start with 1 teaspoon of cayenne pepper and 1 teaspoon of Tabasco sauce, as these can quickly elevate the dish’s heat. After cooking, taste and adjust—add more spice if you want it hotter. Remember, it’s easier to add spice than to take it away! Susan Sarandon's Seafood Gumbo: A Flavorful Comfort Bowl Discover Susan Sarandon's seafood gumbo, a spicy twist on a classic New Orleans dish that unites fresh seafood and robust spices. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hrTotal Time 1 hour hr 30 minutes mins Servings: 6 bowlsCourse: SeafoodCuisine: American, LouisianaCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Stock1.5 litres organic chicken or beef stock Provides depth of flavor; swap with vegetable stock for a vegetarian option.For the Seafood16 large raw shell-on king prawns Adds sweetness and texture; substitute with crayfish for a unique twist.600 g sea bass fillets (skin on) Main seafood component; can be replaced with any firm white fish.4 fresh langoustines Optional; enhances variety and flavor.300 g fresh cockles or clams Optional; use seasonal shellfish for freshness.For the Sausage500 g quality smoked spicy sausage (e.g., Andouille) Infuses the gumbo with smoky, earthy flavors; any cured sausage can be used.For the Roux and Base5 heaped tablespoons plain flour Essential for creating the rich roux; gluten-free flour works well as a substitute.50 g unsalted butter Adds a creamy richness; optional for a dairy-free version.olive oil For sautéing; can easily be swapped with vegetable or sunflower oil.For the Vegetables2 large green peppers Provides crunch and freshness; red or yellow peppers can also be used.1 large onion Contributes sweetness and depth to the flavor profile.3 sticks celery An essential part of the 'holy trinity' flavor base.200 g green beans Adds texture; feel free to replace with other veg like okra.For Seasoning8 cloves garlic Essential for aromatic depth; can adjust amount according to taste.1 teaspoon cayenne pepper Adds a spicy kick; adjust to taste.1 teaspoon Tabasco sauce Extra flavor and heat; omit if preferring a milder gumbo.5 fresh bay leaves Enhances aroma.1 bunch fresh thyme (30g) Infuses earthy notes; substitute with dried thyme if necessary.1 x 400g tin quality plum tomatoes Adds acidity and richness; substitute with fresh diced tomatoes if desired.1 bunch fresh curly parsley (30g) Fresh herbal finish; cilantro can also be used for a change.For Serving1 whole lemon For serving and brightening flavors just before eating. Equipment Large heavy-bottomed pot Method Step-by-Step Instructions for Susan Sarandon's seafood gumboIn a large, heavy-bottomed pot, heat 2 tablespoons of olive oil and 50g of unsalted butter over medium heat. Gradually whisk in 5 heaped tablespoons of plain flour, cooking the mixture until it reaches a dark brown color, about 15-20 minutes. Stir constantly to prevent burning, allowing the roux to develop a rich flavor and a deep hue that serves as the foundation for your seafood gumbo.Once your roux is ready, add 1 large chopped onion, 2 large chopped green peppers, and 3 sticks of diced celery to the pot. Sauté these vegetables for 5-7 minutes until they soften and release their sweet aroma, stirring occasionally.Next, stir in 8 cloves of minced garlic, 5 fresh bay leaves, and a bunch of fresh thyme. Sprinkle in 1 teaspoon of cayenne pepper and 1 teaspoon of Tabasco sauce for that signature kick. Continue to cook this mixture for an additional minute.Gradually pour in 1.5 liters of organic chicken (or vegetable) stock and add 1 x 400g tin of quality plum tomatoes to the pot. Increase the heat and bring everything to a gentle boil, then reduce the heat to low and let it simmer for about 30 minutes.Carefully add 16 large raw shell-on king prawns, 500g of sliced smoked spicy sausage, 200g of green beans, and 600g of sea bass fillets. If you’re feeling adventurous, toss in optional shellfish like fresh langoustines or cockles. Cook for about 5-7 minutes.Taste your gumbo and adjust the seasoning if necessary, adding salt, pepper, and more cayenne or Tabasco if desired.Ladle the delicious seafood gumbo into bowls and garnish generously with freshly chopped curly parsley and lemon wedges. Nutrition Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg NotesAllow leftovers to cool fully before refrigeration to maintain freshness. Tried this recipe?Let us know how it was!
