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Louisiana Seafood Gumbo Recipe

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Louisiana Seafood Gumbo is a rich and flavorful stew filled with shrimp, crab, and sometimes oysters, simmered in a deeply seasoned roux with okra and the Cajun trinity of onions, bell peppers, and celery. Serve over rice for an authentic taste of Louisiana!

Ingredients

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For the Roux:

  • 1/2 cup vegetable oil
  • 1/2 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 oz) can diced tomatoes, drained
  • 1 tsp smoked paprika
  • 2 tsp Cajun seasoning (adjust to taste)
  • 1/2 tsp dried thyme
  • 2 bay leaves
  • 2 cups sliced okra (fresh or frozen)
  • 1 lb shrimp, peeled and deveined
  • 1/2 lb crabmeat (lump or claw)
  • 1/2 lb oysters (optional)
  • 2 tbsp Worcestershire sauce
  • Salt and black pepper, to taste

For Serving:

  • Cooked white rice
  • Chopped green onions and parsley for garnish
  • Hot sauce (optional)

Instructions

  1. Make the Roux:
    • In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour.
    • Stir continuously for 15–20 minutes, or until the roux is a deep chocolate brown. Be careful not to burn it.
  2. Cook the Vegetables:
    • Add the onion, bell pepper, celery, and garlic to the roux. Sauté for 5 minutes, or until the vegetables are softened.
  3. Build the Base:
    • Slowly stir in the seafood stock, whisking constantly to combine with the roux. Add the diced tomatoes, smoked paprika, Cajun seasoning, thyme, bay leaves, and Worcestershire sauce.
    • Bring to a simmer and cook for 20 minutes, stirring occasionally.
  4. Add the Okra and Simmer:
    • Stir in the okra and simmer for an additional 15 minutes. The okra will help naturally thicken the gumbo.
  5. Add the Seafood:
    • Gently stir in the shrimp, crabmeat, and oysters (if using). Simmer for 5–7 minutes, or until the shrimp are pink and opaque. Taste and adjust seasoning with salt, pepper, and additional Cajun seasoning if desired.
  6. Serve:
    • Remove the bay leaves and ladle the gumbo over bowls of cooked white rice. Garnish with green onions, parsley, and a splash of hot sauce, if desired.

Notes

  • If okra isn’t available, you can use filé powder (ground sassafras) as a thickener. Add it after removing the gumbo from the heat.
  • Add andouille sausage for a heartier gumbo. Cook it with the vegetables in Step 2.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Find it online: https://ukfinda.com/louisiana-seafood-gumbo-recipe/