Description
This authentic Louisiana Seafood Gumbo celebrates the Gulf Coast’s bounty with succulent shrimp, sweet crab meat, and smoky Andouille sausage swimming in a rich, chocolate-colored roux. The holy trinity of Cajun cooking (onions, bell peppers, and celery) forms the aromatic base, while okra adds both flavor and that distinctive gumbo thickness. This soul-warming dish takes time and attention but rewards your patience with unparalleled depth of flavor that simply can’t be rushed!
Ingredients
Scale
Main Ingredients
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 lb Andouille sausage, sliced into rounds
- 1 lb medium shrimp, peeled and deveined
- 1 lb crab meat (lump or claw)
- 1 lb okra, sliced (fresh or frozen)
- 8 cups seafood stock (or chicken stock)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper (more or less, to taste)
- Salt & freshly ground black pepper, to taste
- 4 green onions, thinly sliced (for garnish)
- Cooked white rice, for serving
- Filé powder (optional), for finishing
Instructions
- Make the Roux: In a heavy-bottomed pot or Dutch oven over medium heat, whisk together the oil and flour. Stir constantly until the mixture turns a deep chocolate color, about 15–20 minutes. Don’t rush this step or walk away—a properly developed roux is essential for authentic flavor.
- Sauté the Trinity: Add the onion, bell pepper, and celery to your roux. Stir until they soften, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
- Brown the Sausage: Push vegetables to the side and add the Andouille slices. Let them sizzle for 2–3 minutes, stirring occasionally so they develop caramelization on the edges.
- Build the Gumbo Base: Pour in the seafood stock slowly, whisking continuously to incorporate the roux from the bottom of the pot. Add bay leaves, thyme, paprika, cayenne, salt, and pepper. Bring to a gentle boil, then reduce heat to a simmer.
- Add the Okra: Stir in the sliced okra and let the gumbo simmer for about 30 minutes. This allows the flavors to meld and the okra to soften and release its natural thickeners.
- Incorporate Seafood: Add the shrimp and crab meat during the last 5 minutes of cooking. Stir gently to avoid breaking up the crab meat. Once the shrimp turn pink and opaque, your gumbo is ready.
- Final Adjustments: Remove from heat and taste for seasoning, adjusting salt, pepper, or heat as needed. If using filé powder, sprinkle it in now (never boil filé powder as it becomes stringy).
- Serve: Ladle hot gumbo over a scoop of white rice, garnish with sliced green onions, and serve with crusty French bread on the side.
Notes
- The roux is the soul of your gumbo—take your time and don’t rush this step. If it burns even slightly, you’ll need to start over.
- For the richest flavor, make your own seafood stock using shrimp shells and fish trimmings.
- Okra not only flavors the gumbo but also helps thicken it naturally. If you’re not an okra fan, you can omit it and rely more heavily on the roux for thickening.
- Traditional Louisiana homes often make gumbo a day ahead, as the flavors improve overnight. Just add the seafood when reheating.
- Filé powder (ground sassafras leaves) adds a distinctive flavor and helps thicken the gumbo, but should never be boiled. Add it off the heat or at the table.
- In New Orleans, some add a scoop of potato salad to their gumbo instead of rice—try this regional variation!
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish, Soup
- Method: Stovetop
- Cuisine: Cajun, Creole, Southern
Nutrition
- Serving Size: 1 cup gumbo plus ½ cup rice
- Calories: 475
- Sugar: 3g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 165mg
Keywords: Louisiana Seafood Gumbo, Cajun Gumbo, Shrimp and Crab Gumbo, Dark Roux Gumbo, New Orleans Cuisine, Southern Comfort Food, Okra Gumbo, Gulf Coast Seafood