Louisiana Seafood Gumbo Recipe

Louisiana seafood gumbo is a hearty, flavorful stew that’s a hallmark of Cajun and Creole cuisine. Made with a dark roux, fresh seafood, the holy trinity of vegetables (onion, celery, and bell pepper), and bold seasonings, this gumbo is a soul-warming dish perfect for family meals or festive gatherings.

Why You’ll Love This Recipe

• Authentic flavors: Packed with traditional Cajun and Creole spices.
• Seafood-rich: Loaded with shrimp, crab, and other fresh seafood.
• Customizable: Add your favorite proteins or adjust the spice level.
• Comfort food classic: Perfect for a hearty, satisfying meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Roux:

• ½ cup vegetable oil
• ½ cup all-purpose flour

For the Gumbo:

• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups seafood stock (or chicken stock)
• 1 (14.5 oz) can diced tomatoes (optional)
• 1 lb shrimp, peeled and deveined
• 1 lb lump crab meat
• 12 oz andouille sausage, sliced (optional)
• 1 lb okra, sliced (optional)
• 2 tsp Cajun seasoning (store-bought or homemade)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 2 bay leaves
• Salt and black pepper to taste
• 1 tsp hot sauce (optional)

For Serving:

• Cooked white rice
• Chopped green onions
• Fresh parsley
• Filé powder (optional, for thickening)

Directions

Make the Roux:

1. Heat the oil:
   • In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
2. Add the flour:
   • Gradually whisk in the flour to form a smooth paste.
3. Cook the roux:
   • Cook the roux, stirring constantly, until it reaches a dark brown color, similar to chocolate, about 20-30 minutes. Be patient and careful not to burn it.

Build the Gumbo:

4. Sauté the vegetables:
   • Add the onion, bell pepper, celery, and garlic to the roux. Cook for 5-7 minutes until softened.
5. Add the stock:
   • Gradually stir in the seafood stock, ensuring the roux is fully incorporated. Bring the mixture to a simmer.
6. Season the gumbo:
   • Stir in the diced tomatoes (if using), Cajun seasoning, smoked paprika, thyme, bay leaves, salt, and black pepper.
7. Add sausage and okra (optional):
   • If using andouille sausage and okra, add them now and simmer for 15-20 minutes.
8. Cook the seafood:
   • Add the shrimp and crab meat to the pot. Simmer for 5-7 minutes until the shrimp are pink and opaque.
9. Adjust seasoning:
   • Taste and adjust the seasoning with additional Cajun seasoning, salt, pepper, or hot sauce as desired.

Serve:

10. Plate and garnish:
    • Serve the gumbo over cooked white rice. Garnish with chopped green onions, parsley, and a sprinkle of filé powder, if desired.

Servings and Timing

• Servings: Serves 6-8
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes

Variations

• Chicken and sausage gumbo: Replace seafood with shredded chicken and smoked sausage.
• Vegetarian gumbo: Use vegetable stock and substitute seafood with tofu or mushrooms.
• Spicy kick: Add cayenne pepper or extra hot sauce for more heat.
• Thicker gumbo: Stir in filé powder at the end or add more okra to naturally thicken the stew.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze gumbo (without rice) in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of stock if needed.

FAQs

1. What is filé powder?

Filé powder is ground sassafras leaves, used as a seasoning and thickener in traditional gumbo.

2. Can I use frozen seafood?

Yes, just thaw the seafood before adding it to the gumbo.

3. What’s the best seafood stock substitute?

Chicken stock works well, or you can use water with a seafood bouillon cube.

4. Can I make the roux ahead of time?

Yes, make the roux and store it in an airtight container in the refrigerator for up to 3 days.

5. Can I omit okra?

Yes, you can skip okra or use filé powder to thicken the gumbo instead.

6. What is the “holy trinity” of Cajun cooking?

The holy trinity refers to onions, bell peppers, and celery, a flavor base in many Cajun and Creole dishes.

7. Is gumbo supposed to be spicy?

Gumbo has a mild to moderate spice level, but you can adjust the heat to your liking.

8. Can I add other seafood?

Yes, crawfish, scallops, or fish fillets are excellent additions to seafood gumbo.

9. How do I prevent the roux from burning?

Stir constantly and keep the heat at medium or medium-low. If it burns, start over to avoid a bitter taste.

10. What pairs well with gumbo?

Serve with cornbread, crusty French bread, or a side of potato salad for a traditional pairing.

Conclusion

Louisiana seafood gumbo is a rich, flavorful stew that brings the taste of the Gulf Coast to your kitchen. Packed with fresh seafood, bold spices, and a silky roux, this dish is as comforting as it is delicious. Whether for a family dinner or a festive occasion, gumbo is sure to impress. Customize it to your liking, and enjoy this iconic taste of Louisiana!

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