Louisiana Seafood Gumbo

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 cup vegetable oil

1 cup all-purpose flour

1 large onion, diced

1 bell pepper, diced (green or red)

2 celery stalks, diced

4 cloves garlic, minced

1 teaspoon thyme (dried or fresh)

2 bay leaves

1 teaspoon cayenne pepper (adjust to taste)

1 teaspoon paprika

1½ teaspoons salt (more to taste)

1 teaspoon black pepper

8 cups seafood or chicken stock

1 (14.5 oz) can diced tomatoes (optional, but common in coastal recipes)

1 lb crabmeat (lump or claw)

1 lb raw shrimp, peeled and deveined

1 lb andouille sausage, sliced (optional but traditional)

1 lb okra, sliced (fresh or frozen)

1 tbsp Worcestershire sauce

1 tsp hot sauce (like Crystal or Tabasco)

½ cup green onions, sliced

¼ cup fresh parsley, chopped

Cooked white rice (for serving)

Filé powder (optional, for thickening and flavor)

 

Instructions:

1. Make the Roux

In a large heavy-bottomed pot or Dutch oven, heat 1 cup vegetable oil over medium heat.

Gradually whisk in 1 cup flour, stirring constantly.

Continue cooking and stirring for 20–30 minutes, until the roux is a deep chocolate brown, being careful not to burn it.

2. Build the Flavor Base

Add the onion, bell pepper, and celery (the “holy trinity”) to the roux.

Cook for 5–7 minutes until softened.

Add the garlic, thyme, cayenne, paprika, salt, pepper, and bay leaves, stirring well.

3. Add Stock and Simmer

Slowly pour in the seafood or chicken stock, stirring to combine.

Add tomatoes (if using), Worcestershire, and hot sauce.

Bring to a simmer and cook uncovered for 30 minutes, stirring occasionally.

4. Add Okra and Sausage (if using)

Add okra and andouille sausage, and simmer for another 20–30 minutes until the okra is tender and the broth thickens slightly.

5. Add Seafood

Add the shrimp and crabmeat during the last 10 minutes of cooking.

Cook until the shrimp is pink and cooked through.

6. Finish the Gumbo

Stir in green onions and parsley.

Adjust seasoning to taste.

If desired, sprinkle in a little filé powder to thicken and add flavor.

7. Serve

Serve hot over steamed white rice.

Offer extra hot sauce or filé powder at the table.