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Seafood Gumbo

Prep Time:20 Minutes
Cook Time:35 Minutes

Nutritional Information

Gumbo is the most beloved Louisiana food and for good reason. This Cajun soup has an extraordinary taste and aroma that will electrify your senses and make you warm and happy.


  • For the Roux:
  • 1 1/2 cups all purpose flour
  • 3/4 cups vegetable oil
  • 1 each small onion, peeled, cut in half
  • 2 each celery stalk
  • 1 each red bell pepper, cut into planks
  • 1 cup cherry tomatoes, quartered
  • 1 pound catfish fillets
  • 1 pound bay scallops
  • 4 cups chicken stock
  • 1/4 cup green onions, chopped
  • 1 tablespoons fresh parsley, chopped
  • as needed Dizzy Pig Rub Bayouish
  • to taste kosher salt
  • to taste fresh ground black pepper
  • 1 piece peach wood
  • 2 each bay leaves


  • 1. Preheat EGG to 225 degrees F set up for smoking, peach wood, drip pan with filled half way with water, place on the plate setter with the feet up, stainless steel grate.
  • 2. Generously rub the catfish with the Dizzy Pig Rub Bayouish and smoke 18-20 minutes or until internal temperature reaches 135 degrees F. Remove from the EGG, cover and set aside.
  • 3. Preheat EGG to 375 degrees F using direct heat and a cast iron grate. Grill the onion, celery and red bell until nicely charred, about 3-4 minutes per side. Remove vegetables from the EGG. Let cool slighly and small dice vegetables. Set aside.
  • 4. Convert EGG to indirect heat, using a plate setter with the feet up and a stainless steel grate. Preheat cast iron Dutch oven.
  • 5. Add the oil and let it heat up for 1-2 minutes. Using a whisk, gradually whisk in the flour. Cook, stirring slowly and constantly for 20 -25 minutes, to make a dark brown roux, the color of chocolate.
  • 6. Add the onions, celery and red bell peppers. Cook, stirring until tender, about 4-5 minutes.
  • 7. Add the bay leaves and slowly add the stock, cook and stirring until well combined. Bring the mixture to a boil.
  • 8. Add the bay scallops and let cook 2-3 minutes. Then add the catfish in chunks. Let the catfish heat through. Season to taste with kosher salt and fresh ground pepper. Serve hot with ciabatta.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828