Ah, a classic! Here’s an authentic Louisiana Seafood Gumbo recipe, packed with deep flavors, the holy trinity of veggies, and a rich, dark roux. Perfect for a hearty meal that’s full of Southern soul.
🍲 Louisiana Seafood Gumbo
Servings: 6–8
Prep Time: 30 minutes
Cook Time: 1.5–2 hours
Ingredients:
For the Roux:
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1/2 cup vegetable oil or peanut oil
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1/2 cup all-purpose flour
For the Gumbo:
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1 large onion, finely chopped
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1 green bell pepper, chopped
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3 celery stalks, chopped
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4 cloves garlic, minced
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1 (14 oz) can diced tomatoes (optional)
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1 lb Andouille sausage, sliced (optional but traditional)
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1 lb shrimp, peeled and deveined
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1 lb crab meat (lump or claw)
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1 lb oysters (optional)
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6 cups seafood stock or chicken stock
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2 tsp Creole or Cajun seasoning
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1 tsp smoked paprika
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1/2 tsp dried thyme
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2 bay leaves
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1 tsp Worcestershire sauce
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Salt and black pepper, to taste
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1/4 cup chopped green onions (for garnish)
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1/4 cup chopped fresh parsley (for garnish)
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Cooked white rice (for serving)
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File powder (optional, for thickening and flavor)
Instructions:
1. Make the Roux:
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In a large heavy pot or Dutch oven, heat the oil over medium heat.
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Slowly whisk in the flour.
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Cook, stirring constantly, until the roux turns a deep brown color (like chocolate) — about 20-30 minutes. Be patient and careful not to burn it! Adjust heat as needed.
2. Add the Holy Trinity:
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Stir in onions, bell pepper, and celery.
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Cook until softened, about 5 minutes.
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Add garlic and cook another minute until fragrant.
3. Build the Gumbo Base:
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Add the sliced Andouille sausage (if using), cook for 3-5 minutes.
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Stir in diced tomatoes (optional).
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Slowly pour in seafood or chicken stock, whisking to combine with roux and veggies.
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Add Creole seasoning, paprika, thyme, bay leaves, Worcestershire sauce, salt, and pepper.
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Bring to a simmer and cook uncovered for 45 minutes to 1 hour, stirring occasionally.
4. Add Seafood:
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Add shrimp and cook for 5 minutes.
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Add crab meat and oysters (if using) in the last 5 minutes (oysters cook quickly).
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Taste and adjust seasoning.
5. Serve:
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Remove bay leaves.
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Serve gumbo hot over cooked white rice.
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Garnish with chopped green onions, parsley, and a sprinkle of filé powder (if desired).
Tips:
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Use fresh seafood for best flavor.
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If you want a thicker gumbo, add filé powder at the end or use less stock.
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Andouille sausage adds smokiness, but you can omit it for a seafood-only gumbo.
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Gumbo tastes even better the next day!