Louisiana Seafood Gumbo

Why You’ll Love This Recipe

Louisiana Seafood Gumbo is a beloved dish that combines the bold flavors of the Cajun and Creole culinary traditions. The rich roux serves as the base for this savory soup, while the shrimp, crab, and sausage bring a hearty, comforting element to the dish. It’s a versatile recipe that can easily be adjusted to your tastes with spices and optional ingredients like okra and filé powder. Whether you’re enjoying it on a chilly evening or serving it at a special gathering, this gumbo is sure to impress your guests and leave everyone satisfied.

Ingredients

For the Roux:

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

For the Gumbo:

• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 6 cups seafood or chicken broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound shrimp, peeled and deveined
• 1 pound lump crab meat
• 1 pound andouille sausage, sliced (optional)
• 1 teaspoon filé powder (optional, for thickening)
• 1 cup sliced okra (optional)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce (adjust to taste)
• 2 green onions, chopped (for garnish)
• ¼ cup fresh parsley, chopped (for garnish)
• Cooked white rice, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Roux:
   In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly. Cook for about 20-30 minutes until the roux turns a deep brown color, similar to chocolate. Be careful not to burn it—stir continuously!

2. Sauté the Vegetables:
   Add the chopped onion, bell pepper, and celery (the “Holy Trinity” of Cajun cooking) to the roux. Cook for 5 minutes, stirring often, until softened. Add the minced garlic and cook for another minute.

3. Build the Flavor:
   Pour in the diced tomatoes and seafood or chicken broth, stirring to combine. Add salt, black pepper, paprika, cayenne, thyme, and bay leaves. Bring to a gentle boil, then reduce heat and let it simmer for 30 minutes.

4. Add the Seafood & Okra:
   Stir in the shrimp, crab meat, and sliced okra (if using). Cook for about 5-7 minutes, until the shrimp turn pink and opaque. If using andouille sausage, add it at this stage as well.

5. Finish & Serve:
   Stir in Worcestershire sauce, hot sauce, and filé powder (if using). Remove bay leaves. Taste and adjust seasoning if needed.

6. Garnish & Enjoy:
   Serve hot over a bed of cooked white rice. Garnish with green onions and fresh parsley for extra flavor.

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes

Variations

• Meat Choices: You can substitute the shrimp and crab with other seafood such as lobster or fish. You can also add chicken or pork if you prefer a different protein.
• Spice Level: Adjust the cayenne pepper and hot sauce to your desired spice level. For a milder version, reduce or omit the cayenne.
• Thickening: If you like a thicker gumbo, add more filé powder or okra. If you prefer a thinner broth, skip the filé powder and use less okra.
• Vegetarian Option: To make this gumbo vegetarian, omit the seafood, sausage, and filé powder. You can add extra vegetables such as mushrooms or potatoes for a hearty alternative.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. This dish tends to taste even better the next day as the flavors continue to develop.
• Freezing: Gumbo can be frozen for up to 2-3 months. To reheat, let it thaw in the refrigerator overnight before warming it on the stove.
• Reheating: Reheat the gumbo on the stove over medium heat, stirring occasionally. Add a little water or broth if the gumbo has thickened too much.

FAQs

How do I make sure the roux doesn’t burn?

To prevent burning, stir the roux constantly over medium heat and watch it closely as it darkens. If it starts to smell burnt, reduce the heat immediately.

Can I use chicken broth instead of seafood broth?

Yes, chicken broth is a suitable substitute for seafood broth if you prefer. It will still provide a flavorful base for the gumbo.

What is filé powder, and do I need it?

Filé powder is a traditional ingredient used to thicken gumbo and add flavor. It’s made from ground sassafras leaves. While it’s optional, it does enhance the dish’s authenticity and richness.

Can I make gumbo without okra?

Yes, you can skip the okra. It helps with thickening, but the gumbo will still be delicious without it.

How spicy is this gumbo?

The spice level can vary based on your preference. The recipe calls for cayenne pepper and hot sauce, which you can adjust to make it milder or spicier according to your taste.

Can I use frozen shrimp or crab meat?

Yes, frozen shrimp and crab meat are fine to use. Just ensure they are fully thawed before adding them to the gumbo.

Is this recipe gluten-free?

The roux in this recipe uses all-purpose flour, which contains gluten. To make it gluten-free, you can use a gluten-free flour blend for the roux.

Can I substitute the andouille sausage?

Yes, if you prefer a milder sausage, you can use a different variety such as Italian sausage or omit it altogether for a seafood-only gumbo.

Can I add more vegetables to the gumbo?

Absolutely! Feel free to add other vegetables like carrots, bell peppers, or zucchini to customize the gumbo to your liking.

Can I make this gumbo ahead of time?

Yes, gumbo tastes even better the next day as the flavors have more time to meld together. It can be prepared a day in advance and stored in the fridge until ready to serve.

Conclusion

Louisiana Seafood Gumbo is a hearty, flavorful dish that brings the authentic tastes of Cajun and Creole cuisine right into your kitchen. With its rich roux, a variety of seafood, and the perfect blend of spices, it’s the ultimate comfort food. Whether you’re making it for a family dinner or a special occasion, this gumbo will surely be a hit. Enjoy it over white rice for a truly satisfying meal!