Louisiana Seafood Gumbo is a rich, flavorful stew filled with fresh seafood, vegetables, and the iconic roux (a flour-butter mixture that thickens and adds depth). It’s a staple of Louisiana cuisine and has a warm, spicy kick that’s perfect for any occasion. This gumbo can include shrimp, crab, and other seafood, all simmered in a savory, aromatic broth.Here’s a classic Louisiana Seafood Gumbo recipe:
Louisiana Seafood Gumbo Recipe
Ingredients:
For the Roux:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
For the Gumbo:
- 1 lb shrimp (peeled and deveined)
- 1 lb crab meat (fresh or canned, or use a combination of crab and other seafood like crawfish if you prefer)
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1 bell pepper, finely chopped (green or red)
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (optional for added depth)
- 4 cups seafood or chicken broth
- 1 1/2 tsp Creole seasoning (or Cajun seasoning)
- 1 tsp dried thyme
- 2 bay leaves
- 1/4 tsp cayenne pepper (adjust to your spice preference)
- Salt and freshly ground black pepper, to taste
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce (optional, depending on how spicy you like it)
For the Okra (optional but traditional):
- 1 cup frozen or fresh okra, sliced
To Serve:
- Cooked white rice
- Chopped green onions (for garnish)
- Fresh parsley (for garnish)
- Lemon wedges (optional)
Instructions:
- Make the Roux:
- In a large heavy pot (like a Dutch oven), melt the butter over medium heat. Once melted, gradually add the flour, whisking constantly. Continue to cook and stir the mixture for 15-20 minutes, or until it turns a deep brown color. This is your roux and the key to creating the deep, rich flavor of gumbo. Be patient and don’t rush—if it burns, you’ll need to start over.
- Add Vegetables:
- Once the roux is the right color, add the chopped onion, bell pepper, celery, and garlic. Stir to combine, and cook for about 5-7 minutes, until the vegetables are softened.
- Simmer the Gumbo:
- Add the diced tomatoes (if using), seafood or chicken broth, Creole seasoning, thyme, bay leaves, cayenne pepper, Worcestershire sauce, and hot sauce. Stir everything together and bring the mixture to a simmer.
- Let it simmer for 30 minutes, uncovered, allowing the flavors to meld together. You can add water or broth if it gets too thick. Taste and adjust seasoning with salt and pepper.
- Add Okra (Optional):
- If you’re using okra, add it to the gumbo and simmer for another 10 minutes. Okra adds both flavor and helps thicken the gumbo.
- Add Seafood:
- Add the shrimp and crab meat to the pot. Cook for about 5-7 minutes, or until the shrimp turns pink and the crab is heated through. Be careful not to overcook the seafood.
- Finish and Serve:
- Remove the gumbo from heat and discard the bay leaves.
- Serve the gumbo over a bowl of hot cooked white rice, garnished with freshly chopped green onions and parsley. You can also serve with a lemon wedge on the side if you like a little extra tang.
- Enjoy:
- This gumbo is best enjoyed hot with some crusty bread on the side for dipping.
Tips:
- Seafood Varieties: You can use any seafood you like. Lobster, crawfish, and clams are also great additions to gumbo. If you prefer to make it a “meat gumbo,” you can substitute with chicken, sausage, or even a combination of both.
- Spice Level: Adjust the cayenne pepper and hot sauce to your preferred spice level. You can always add more at the end to make it spicier.
- Make-Ahead: Gumbo tastes even better the next day, so feel free to make it ahead of time. Just store it in the refrigerator and reheat it when you’re ready to serve.
This Louisiana Seafood Gumbo is a true Southern comfort dish, rich in flavor and history. It’s perfect for gatherings, special occasions, or just a cozy night in.
Would you like to add anything to this gumbo, like sausage or a different type of seafood?
