Luxe Cajun Seafood Gumbo with Scallops and Lobster: A Rich and Flavorful Feast

In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
Once the butter has melted, add the flour and stir continuously. Cook the mixture, stirring constantly, for about 8-10 minutes, until it turns a rich, golden-brown color. This is your roux. Be patient and make sure not to burn it.
Step 2: Cook the Vegetables
Add the chopped onion, bell pepper, and celery to the roux. Sauté for about 5-7 minutes until the vegetables soften and become fragrant.
Add the garlic and cook for an additional 1-2 minutes until it’s fragrant.
Step 3: Add Liquids and Seasoning
Pour in the seafood stock and diced tomatoes, stirring well to combine.
Add the Cajun seasoning, smoked paprika, thyme, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 30 minutes to allow the flavors to meld together. Stir occasionally.
Step 4: Cook the Seafood
Add the lobster chunks to the gumbo, and cook for 3-5 minutes until the lobster is just cooked through.
Add the scallops and cook for another 2-3 minutes, until they are opaque and tender.
Stir in the Worcestershire sauce and hot sauce, if using, to enhance the flavor.
Step 5: Garnish and Serve
Remove the gumbo from heat and discard the bay leaf.
Stir in the fresh parsley, thyme, and green onions for a burst of color and fresh flavor.
Serve the gumbo over a bed of warm, cooked white rice for a complete meal.
Serving and Storage Tips