Louisiana Seafood Gumbo

Here’s a authentic Louisiana Seafood Gumbo recipe that captures the rich, hearty flavors of the bayou. This classic dish combines a dark roux, the “holy trinity” of vegetables, plenty of seafood, and the bold spices that make gumbo so beloved.

Louisiana Seafood Gumbo Recipe

Ingredients:

For the Roux:

1 cup vegetable oil or peanut oil
1 cup all-purpose flour

The “Holy Trinity” (vegetables):

1 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup green bell pepper, finely chopped
4 cloves garlic, minced

Seafood & Meat:

1 lb medium shrimp, peeled and deveined
1 lb crabmeat (lump or claw)
1 lb oysters, drained (optional but authentic)
1/2 lb smoked sausage (Andouille preferred), sliced
1/2 lb white fish fillets (catfish, snapper, or cod), cut into chunks (optional)

Other Ingredients:

8 cups seafood stock or chicken stock
2 bay leaves
2 teaspoons Cajun or Creole seasoning (store-bought or homemade)
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon smoked paprika
Salt and black pepper, to taste
1 tablespoon Worcestershire sauce
2 teaspoons file powder (optional, for thickening and flavor)
1/4 cup fresh parsley, chopped
4 green onions, sliced
Cooked white rice, for serving
Hot sauce, for serving (optional)

Instructions:

1. Make the Roux:

In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat.
Gradually whisk in the flour, stirring constantly.
Keep stirring the roux continuously for about 20-30 minutes, or until it turns a deep brown color—similar to chocolate or peanut butter. Be patient and careful not to burn it!

2. Add the Holy Trinity & Garlic:

Once the roux is dark, add the chopped onions, celery, and bell peppers.
Stir and cook until the vegetables soften, about 5-7 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. Add Stock and Seasonings:

Slowly whisk in the seafood or chicken stock to avoid lumps.
Add bay leaves, Cajun seasoning, thyme, cayenne, smoked paprika, Worcestershire sauce, salt, and pepper.
Bring the gumbo to a simmer and let it cook gently for about 30 minutes, stirring occasionally.

4. Add Sausage and Fish:

Add the sliced smoked sausage and chunks of white fish.
Simmer for 10 minutes to let flavors meld and fish cook through.

5. Add Shrimp, Crab, and Oysters:

Stir in the shrimp, crabmeat, and oysters.
Cook for an additional 5-7 minutes, or until shrimp are pink and cooked through. Do not overcook the seafood.

6. Final Touches:

Remove the bay leaves.
Stir in the file powder if using (adds thickness and a distinct earthy flavor).
Taste and adjust seasoning if needed.
Stir in chopped parsley and green onions.

7. Serve:

Spoon gumbo over cooked white rice.
Serve with hot sauce on the side for those who want extra heat.

Tips for Best Results:

Stock: Homemade seafood stock or shrimp shells simmered in water adds amazing depth. If not available, use good-quality seafood or chicken stock.
Roux: The darker the roux, the more flavor, but be careful not to burn it, as it will taste bitter.
File Powder: This is optional but traditional; it thickens the gumbo and adds unique flavor.
Seafood: Add delicate seafood like oysters and crab last to avoid overcooking.
Rice: Use long-grain white rice, cooked separately.