Easy Soul Food Gumbo With Thai Flavors

The secret to a great gumbo? It’s the roux! In this recipe, creamy coconut milk blends with spicy Thai red curry paste to create a rich, flavorful base, perfectly balanced by tender, salty crab meat for a soulful twist on a Southern classic. Where Cajun tradition meets Thai inspiration.

Print Recipe Pin Recipe Save Recipe!

Prep Time: 5

Cook Time: 20

Total Time: 25

Course: Main Course

Cuisine: Cajun food, Soul Food, Southern Food

Servings:

Calories: 270kcal

Author: Shaunda Necole • The Soul Food Pot®

Equipment

6-8 qt. stock pot or a Dutch oven pot

Ingredients

1 teaspoon peanut oil
2 tablespoon Thai red curry paste
1 red bell pepper seeded and sliced
2 ½ cups coconut milk
2 ½ cups fish stock or seafood stock
2 tablespoon Thai fish sauce
8 oz white crab meat canned or fresh
8 oz crab fresh or frozen crab claws or legs
2 tablespoon cilantro fresh and chopped
1 bay leaf
½ teaspoon cayenne pepper
1 tablespoon Creole gumbo filé powder
3 scallions chopped
½ cup okra (optional) sliced

Instructions

In a stock pot, heat the oil over medium heat, swirling it around to coat the bottom.
Add the red bell pepper and red curry paste, then sauté or stir-fry for 1 minute.
Pour in the coconut milk, fish stock, and fish sauce, and bring the mixture to a gentle boil.
Stir in the gumbo filé, cayenne pepper, crabmeat, crab claws or legs, cilantro, bay leaf, scallions, and optional okra.
Stir occasionally to mix everything well and heat thoroughly for 20 minutes uncovered, or until warmed through. Then, serve the gumbo hot over rice and enjoy!

Video

Nutrition

Save it so you can make it!Pin this recipe to remember it later.