Louisiana Seafood Gumbo Recipe

Here’s a classic Louisiana seafood gumbo recipe — rich, smoky, and full of Gulf Coast flavor. It’s a labor of love, but absolutely worth it.

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🦐 Authentic Louisiana Seafood Gumbo

🍲 Serves:

6–8 people

⏱ Total Time:

About 2–3 hours

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Ingredients

For the roux

• ¾ cup vegetable oil

• ¾ cup all-purpose flour

For the gumbo

• 1 large onion, finely chopped

• 1 green bell pepper, finely chopped

• 2 celery stalks, finely chopped

• 4 garlic cloves, minced

• 1 (14.5 oz) can diced tomatoes (optional — more Creole-style)

• 6 cups seafood stock (or chicken stock)

• 1–2 bay leaves

• 1 tsp dried thyme

• 1 tsp smoked paprika

• ½ tsp cayenne pepper (adjust to taste)

• 1 tsp black pepper

• Salt to taste

• 1 lb medium shrimp, peeled and deveined

• 1 lb lump crabmeat (picked over for shells)

• 1 lb okra, sliced (fresh or frozen)

• ½ lb andouille sausage, sliced (optional but traditional)

• 2 green onions, sliced (for garnish)

• 2 Tbsp fresh parsley, chopped (for garnish)

• Cooked white rice, for serving

• Filé powder (sassafras powder, optional but traditional)

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Instructions

1. Make the Roux

1. In a large heavy pot or Dutch oven, heat oil over medium heat.

2. Whisk in flour, stirring constantly for 20–30 minutes until the roux turns a deep chocolate brown (be careful not to burn it).

   • If it smells burnt, you’ll need to start over.

2. Add the Vegetables

1. Stir in the onion, bell pepper, celery, and garlic.

2. Cook 5–7 minutes until softened and aromatic.

3. Add Stock and Seasonings

1. Slowly whisk in the stock, stirring constantly until smooth.

2. Add tomatoes (if using), bay leaves, thyme, paprika, cayenne, black pepper, and sausage (if using).

3. Simmer uncovered for about 45 minutes, stirring occasionally.

4. Add Okra and Seafood

1. Add okra and simmer for another 15 minutes.

2. Add shrimp and crabmeat.

3. Cook just until the shrimp are pink and cooked through — about 5–10 minutes.

4. Taste and adjust seasoning (salt, cayenne, etc.).

5. Serve

• Remove bay leaves.

• Serve hot over steamed white rice.

• Garnish with green onions, parsley, and a pinch of filé powder if desired.

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Tips for Perfect Gumbo

• Roux color = flavor. Darker roux = deeper, nuttier taste.

• Don’t rush the roux! Stir constantly; even a small burn ruins the flavor.

• Seafood stock adds the best flavor — you can make it by simmering shrimp shells and crab shells with onion and bay leaf.

• Filé powder is optional but adds a unique earthy thickness.

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Would you like me to give you a Cajun-style version (no tomatoes, spicier) or keep it Creole-style (with tomatoes and herbs)?