Creole Seafood Gumbo is a rich, aromatic, and deeply satisfying dish that captures the heart of Louisiana’s culinary soul. Rooted in the vibrant traditions of New Orleans, this gumbo blends French, African, and Caribbean influences into a bold, savory stew teeming with seafood treasures.
In a heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Whisk in the flour and stir constantly until it darkens to a deep chocolate brown — about 15–20 minutes. Don’t walk away!
Add onion, bell pepper, and celery. Cook until softened (5–7 minutes). Stir in garlic and cook 1 minute more.
Stir in the diced tomatoes, then slowly pour in the stock while stirring. Add bay leaves, thyme, paprika, cayenne, salt, and pepper. Bring to a simmer.
Add sliced andouille sausage. Simmer uncovered for 45 minutes, stirring occasionally.
Add shrimp and crab meat. Simmer for 5–7 minutes until the shrimp are pink and cooked through.
Spoon gumbo into bowls over a scoop of cooked white rice. Garnish with chopped parsley and green onions. Add hot sauce to taste.
Drink: A cold Sauvignon Blanc or a hoppy IPA
Bread: Cornbread or crusty French baguette
Side: Cajun-style collard greens or okra fries
6 servings