Louisiana Seafood Gumbo

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

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

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.

Cook the Seafood and Sausage

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

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

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.

Print Options:

Louisiana Seafood Gumbo