Louisiana Seafood Gumbo is a deeply flavorful, rich, and hearty Creole dish that combines a dark roux-based broth with shrimp, crab, and andouille sausage. This iconic Southern comfort food is slow-cooked to perfection and served over fluffy white rice with a side of cornbread. Smoky, spicy, and packed with layers of flavor, gumbo is a must-try dish for any Cajun cuisine lover.
For the Roux
½ cup vegetable oil
½ cup all-purpose flour
For the Gumbo Base
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 tsp smoked paprika
½ tsp cayenne pepper (adjust to taste)
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
6 cups seafood stock or chicken broth
1 can (14 oz) diced tomatoes (optional)
1 tsp Worcestershire sauce
1 tsp hot sauce (adjust to taste)
For the Seafood and Sausage
12 oz andouille sausage, sliced
½ kg shrimp, peeled and deveined
½ kg crab meat (or 4-6 whole blue crabs, cleaned)
¼ kg okra, sliced (optional, for thickening)
½ tsp salt
½ tsp black pepper
1 tsp filé powder (optional, for thickening)
For Serving
3 cups cooked white rice
Chopped green onions and fresh parsley
Cornbread (optional)
Extra hot sauce on the side
Make the Roux
1
- Heat the Oil:
- In a large Dutch oven, heat ½ cup vegetable oil over medium heat.
- Whisk in Flour:
- Slowly whisk in ½ cup flour, stirring constantly.
- Cook Until Dark Brown:
- Stir continuously for 15-20 minutes, until the roux turns a deep brown (chocolate color).
- Be careful not to burn it—if it smells burnt, start over.
Build the Gumbo Base
2
- Add the Holy Trinity (Onion, Bell Pepper, Celery):
- Stir in onions, bell pepper, and celery, cooking for 5 minutes until softened.
- Add Garlic and Spices:
- Stir in garlic, smoked paprika, cayenne, thyme, oregano, and bay leaf.
- Deglaze and Simmer:
- Pour in seafood stock (or chicken broth), Worcestershire sauce, diced tomatoes (if using), and hot sauce.
- Bring to a gentle simmer, cover, and let cook for 30 minutes.
- Stir in onions, bell pepper, and celery, cooking for 5 minutes until softened.
- Stir in garlic, smoked paprika, cayenne, thyme, oregano, and bay leaf.
- Pour in seafood stock (or chicken broth), Worcestershire sauce, diced tomatoes (if using), and hot sauce.
- Bring to a gentle simmer, cover, and let cook for 30 minutes.
Cook the Seafood and Sausage
3
- Add the Andouille Sausage:
- Stir in sliced andouille sausage and cook for 10 minutes.
- Add the Okra (Optional):
- Stir in sliced okra and let cook for 5-10 minutes.
- Add the Seafood:
- Gently add shrimp and crab meat.
- Cook for 5-7 minutes, until shrimp is pink and fully cooked.
- Season and Thicken:
- Stir in salt, black pepper, and filé powder for added thickness.
Serve and Garnish
4
- Ladle Over Rice:
- Serve the gumbo over white rice.
- Garnish:
- Sprinkle with chopped green onions and fresh parsley.
- Pair with Cornbread:
- Serve with warm cornbread for a Southern-style meal.
- Offer Extra Heat:
- Provide extra hot sauce on the side for those who love spice.
Pro Tips
5
- For a Thicker Gumbo: Add more filé powder or let the roux cook a little longer.
- Make it Extra Flavorful: Use homemade seafood stock for the best taste.
- Spice Levels: Adjust cayenne and hot sauce to taste.
Ingredients
For the Roux
½ cup vegetable oil
½ cup all-purpose flour
For the Gumbo Base
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 tsp smoked paprika
½ tsp cayenne pepper (adjust to taste)
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
6 cups seafood stock or chicken broth
1 can (14 oz) diced tomatoes (optional)
1 tsp Worcestershire sauce
1 tsp hot sauce (adjust to taste)
For the Seafood and Sausage
12 oz andouille sausage, sliced
½ kg shrimp, peeled and deveined
½ kg crab meat (or 4-6 whole blue crabs, cleaned)
¼ kg okra, sliced (optional, for thickening)
½ tsp salt
½ tsp black pepper
1 tsp filé powder (optional, for thickening)
For Serving
3 cups cooked white rice
Chopped green onions and fresh parsley
Cornbread (optional)
Extra hot sauce on the side
Directions
Make the Roux
1
- Heat the Oil:
- In a large Dutch oven, heat ½ cup vegetable oil over medium heat.
- Whisk in Flour:
- Slowly whisk in ½ cup flour, stirring constantly.
- Cook Until Dark Brown:
- Stir continuously for 15-20 minutes, until the roux turns a deep brown (chocolate color).
- Be careful not to burn it—if it smells burnt, start over.
Build the Gumbo Base
2
- Add the Holy Trinity (Onion, Bell Pepper, Celery):
- Stir in onions, bell pepper, and celery, cooking for 5 minutes until softened.
- Add Garlic and Spices:
- Stir in garlic, smoked paprika, cayenne, thyme, oregano, and bay leaf.
- Deglaze and Simmer:
- Pour in seafood stock (or chicken broth), Worcestershire sauce, diced tomatoes (if using), and hot sauce.
- Bring to a gentle simmer, cover, and let cook for 30 minutes.
- Stir in onions, bell pepper, and celery, cooking for 5 minutes until softened.
- Stir in garlic, smoked paprika, cayenne, thyme, oregano, and bay leaf.
- Pour in seafood stock (or chicken broth), Worcestershire sauce, diced tomatoes (if using), and hot sauce.
- Bring to a gentle simmer, cover, and let cook for 30 minutes.
Cook the Seafood and Sausage
3
- Add the Andouille Sausage:
- Stir in sliced andouille sausage and cook for 10 minutes.
- Add the Okra (Optional):
- Stir in sliced okra and let cook for 5-10 minutes.
- Add the Seafood:
- Gently add shrimp and crab meat.
- Cook for 5-7 minutes, until shrimp is pink and fully cooked.
- Season and Thicken:
- Stir in salt, black pepper, and filé powder for added thickness.
Serve and Garnish
4
- Ladle Over Rice:
- Serve the gumbo over white rice.
- Garnish:
- Sprinkle with chopped green onions and fresh parsley.
- Pair with Cornbread:
- Serve with warm cornbread for a Southern-style meal.
- Offer Extra Heat:
- Provide extra hot sauce on the side for those who love spice.
Pro Tips
5
- For a Thicker Gumbo: Add more filé powder or let the roux cook a little longer.
- Make it Extra Flavorful: Use homemade seafood stock for the best taste.
- Spice Levels: Adjust cayenne and hot sauce to taste.
Notes
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