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Louisiana Seafood Gumbo

Louisiana Gumbo

A flavorful stew from Louisiana, rich in cultural significance and packed with seafood, sausage, and the 'Holy Trinity' of vegetables.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 cups
Course: Main Course
Cuisine: Louisiana
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Roux Ingredients
  • 1 cup Vegetable oil Base for the roux.
  • 1 cup All-purpose flour Used to make the roux.
Vegetable Ingredients
  • 1 large Onion, chopped Part of the 'Holy Trinity'.
  • 1 large Green bell pepper, chopped Part of the 'Holy Trinity'.
  • 2 stalks Celery, chopped Part of the 'Holy Trinity'.
  • 4 cloves Garlic, minced Enhances flavor.
  • 1 can Diced tomatoes 14.5 oz can, adds acidity.
  • 6 cups Seafood or chicken broth Base for the gumbo.
Seasonings
  • 1 teaspoon Salt For seasoning.
  • 1 teaspoon Black pepper For seasoning.
  • 1 teaspoon Paprika Adds flavor and color.
  • 1 teaspoon Dried thyme For seasoning.
  • 1 teaspoon Cayenne pepper For heat.
  • 2 leaves Bay leaves For flavor.
Proteins
  • 1 pound Shrimp, peeled and deveined Main protein.
  • 1 pound Lump crab meat Main protein.
  • 1 pound Smoked sausage, sliced Optional for added flavor.
Optional Ingredients
  • 1 cup Okra, sliced For texture.
  • 1 teaspoon Filé powder For thickening and flavor.
  • 2 tablespoons Worcestershire sauce Enhances umami flavor.
  • 1 tablespoon Hot sauce Adjust to taste.
Garnishes
  • 1/4 cup Fresh parsley, chopped For garnish.
  • 1/4 cup Green onions, chopped For garnish.

Equipment

  • Heavy-bottomed pot
  • whisk
  • cutting board
  • knife
  • measuring cups
  • Measuring spoons

Method
 

  1. In a large, heavy-bottomed pot, heat vegetable oil over medium heat. Gradually whisk in flour to make the roux, stirring constantly for 20-30 minutes until it turns a deep brown color.
  2. Add the chopped onion, green bell pepper, and celery to the roux. Sauté for about 5 minutes until softened. Stir in minced garlic and cook for another minute.
  3. Pour in the diced tomatoes and broth. Stir in salt, black pepper, paprika, thyme, cayenne pepper, and bay leaves. Bring to a gentle boil.
  4. Reduce heat and let it simmer for about 30 minutes. Stir in shrimp, crab meat, and optional sausage. If using, add okra at this stage.
  5. Cook for an additional 5-7 minutes until shrimp are pink and opaque. Taste and adjust seasoning. If desired, stir in filé powder for thickness.
  6. Stir in Worcestershire sauce and hot sauce. Remove bay leaves before serving. Serve hot over cooked white rice and garnish with parsley and green onions.

Notes

Gumbo is a versatile dish that can be customized with various proteins and vegetables. Enjoy it with traditional accompaniments like white rice and French bread.