Here’s an authentic-style Louisiana Seafood Gumbo recipe—rich, flavorful, and brimming with shrimp, crab, and the deep flavor of a dark roux.
Louisiana Seafood Gumbo
Ingredients
For the Roux
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½ cup vegetable oil
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½ cup all-purpose flour
Gumbo
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1 cup onion, chopped
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½ cup green bell pepper, chopped
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½ cup celery, chopped
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4 cloves garlic, minced
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1 (14 oz) can diced tomatoes (optional, for color/flavor)
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4 cups seafood stock or chicken stock
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1 lb shrimp, peeled and deveined
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1 lb crab meat (lump or picked crab)
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½ lb okra, sliced (optional)
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2 tsp Creole seasoning (or Cajun seasoning)
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1 tsp thyme
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2 bay leaves
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Salt and black pepper, to taste
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Cooked white rice, for serving
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Green onions and parsley, chopped, for garnish
Instructions
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Make the roux
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In a large heavy pot or Dutch oven, combine oil and flour over medium heat.
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Stir constantly for 15–20 minutes until the roux turns a deep brown (like chocolate). Be patient—this develops the gumbo’s signature flavor.
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Cook the “Holy Trinity”
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Add onion, bell pepper, celery, and garlic to the roux. Sauté 5–7 minutes until softened.
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Add stock & seasoning
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Slowly whisk in stock.
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Add diced tomatoes (if using), Creole seasoning, thyme, bay leaves, salt, and pepper.
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Simmer 20–30 minutes to develop flavor.
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Add seafood & okra
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Stir in shrimp, crab meat, and okra. Simmer another 5–7 minutes, just until shrimp turns pink and seafood is heated through.
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Serve
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Remove bay leaves.
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Spoon gumbo over cooked white rice.
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Garnish with chopped parsley and green onions.
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Tips & Variations
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Smoky depth: Add a few slices of smoked sausage (like Andouille) when cooking the trinity.
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Spicy: Increase Creole seasoning or add cayenne to taste.
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Thicker gumbo: Use less stock or simmer longer after adding seafood.
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Make ahead: Gumbo tastes even better the next day—reheat gently.
If you want, I can also make a quick weeknight version with pre-cooked seafood and fewer steps that still tastes authentic.