Louisiana Seafood Gumbo

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Louisiana Seafood Gumbo 🥰

Ingredients

Roux

  • 1 cup vegetable oil
  • 1 cup all-purpose flour

The Holy Trinity + Aromatics

  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery ribs, chopped
  • 4 cloves garlic, minced

Broth & Seasoning

  • 8 cups seafood or chicken stock
  • 1 (14.5 oz) can diced tomatoes (optional—used in some coastal regions)
  • 2 bay leaves
  • 1 tbsp Cajun or Creole seasoning
  • 1 tsp dried thyme
  • ½ tsp smoked paprika (optional)
  • Salt & black pepper to taste
  • Dash of hot sauce (optional)

Seafood

  • 1 lb shrimp, peeled & deveined
  • 1 lb lump crab meat (or claw meat)
  • 1 lb crawfish tails (optional but traditional in many areas)
  • 1 lb firm white fish (like catfish, redfish, or cod), cut into chunks
  • 1 dozen oysters with liquor (optional—but amazing if you have them)

Other Add-ins

  • 1 cup sliced okra (fresh or frozen)
  • ½ cup chopped green onions
  • ¼ cup fresh parsley, chopped

For Serving

  • Cooked white rice
  • Filé powder (for thickening and flavor; optional but traditional)
  • Hot sauce
  • Crusty French bread

Instructions

1. Make the Roux (the heart of gumbo)

  1. In a heavy pot or Dutch oven, heat the oil over medium heat.
  2. Whisk in the flour continuously.
  3. Cook, stirring nonstop, until the roux turns a deep chocolate brown—usually 20–30 minutes.
    • Be patient—this is where the flavor builds.
    • If it starts to smoke, lower the heat slightly.

2. Add the Vegetables

  1. Once the roux is dark, immediately add the onion, bell pepper, celery, and garlic.
  2. Stir and cook for 5–7 minutes until softened and aromatic.

3. Build the Gumbo Base

  1. Slowly pour in the stock while stirring to avoid lumps.
  2. Add tomatoes (if using), bay leaves, Cajun seasoning, thyme, paprika, salt, and pepper.
  3. Bring to a boil, then reduce heat and let simmer 30–40 minutes to deepen the flavor.
  4. Add okra and simmer another 10 minutes.

4. Add the Seafood

  1. Add shrimp, fish chunks, and crawfish.
  2. Cook 5–7 minutes until the shrimp turns pink and the fish flakes easily.
  3. Gently fold in crab meat and oysters (if using).
  4. Simmer another 3–5 minutes.
  • Seafood cooks fast—avoid overcooking.

5. Finish the Gumbo

  1. Taste and adjust seasoning—add more Cajun seasoning, salt, pepper, or hot sauce if desired.
  2. Stir in parsley and green onions.
  3. If using filé powder, sprinkle ½–1 teaspoon into individual bowls after removing from heat (never boil filé).

6. Serve

  • Spoon gumbo over hot white rice.
  • Serve with French bread, hot sauce, and extra green onions.

Description

This gumbo is dark, silky, rich with spices, and loaded with tender shrimp, crab, fish, and more. The roux gives the dish its signature depth, while okra, aromatic vegetables, and Cajun seasoning add layers of flavor. Every spoonful brings the spirit of Louisiana to life—warm, bold, and unforgettable.

Tips for Success

  • Stir your roux constantly—burned roux ruins the dish.
  • Use fresh seafood when possible for maximum flavor.
  • Add delicate seafood (like crab and oysters) at the end to avoid overcooking.
  • Gumbo tastes even better the next day!

Optional Additions

  • Sausage: Some coastal cooks add a little Andouille (½–1 lb) for smoky depth.
  • Crushed tomatoes: For a Creole-style touch.
  • Gumbo crabs: Small cleaned blue crabs boost authenticity.

Conclusion

This Louisiana Seafood Gumbo brings the authentic taste of the Gulf Coast right to your kitchen. It’s comforting, deeply flavorful, and rich with tradition—perfect for sharing with family and friends.

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