LOUISIANA SEAFOOD GUMBO RECIPE
Louisiana Seafood Gumbo is a rich, hearty stew packed with shrimp, crab, okra, and Creole spices. Slow-simmered with a dark roux, this classic Southern dish is bursting with deep flavour and perfect over rice.
Ingredients
- ½ cup all-purpose flour
- ½ cup vegetable oil
- 1 medium onion chopped
- 1 bell pepper chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 1 14 oz can diced tomatoes
- 4 cups seafood or chicken stock
- 1 bay leaf
- 1 teaspoon Cajun seasoning
- ½ teaspoon thyme
- ½ teaspoon paprika
- 1 cup sliced okra fresh or frozen
- ½ lb lump crabmeat shells removed
- 1 lb medium shrimp peeled and deveined
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Cooked white rice for serving
- Chopped green onions and parsley for garnish (optional)
Instructions
Make the Roux:
- In a large pot, heat oil over medium heat. Stir in flour and cook, stirring constantly, for 15–20 minutes until the roux turns a deep brown color (like chocolate).
Sauté Vegetables:
- Add onion, bell pepper, celery, and garlic. Cook until softened, about 5 minutes.
Add Broth & Seasonings:
- Stir in diced tomatoes, stock, bay leaf, Cajun seasoning, thyme, and paprika. Bring to a boil, then reduce heat and simmer for 30 minutes.
Add Okra & Seafood:
- Stir in okra, shrimp, crab, and Worcestershire sauce. Simmer gently for another 10–15 minutes, until shrimp are pink and cooked through. Season with salt and pepper to taste.
Serve:
- Remove bay leaf. Ladle gumbo over rice and top with green onions and parsley if desired.
Notes
- Make Ahead: Tastes even better the next day—store in fridge overnight.
- Variations: Add andouille sausage or crawfish for extra flavour.
- Serving Suggestions: Always serve hot over fluffy white rice.
- Allergy-Friendly: Contains shellfish; adjust ingredients if needed.