Louisiana Seafood Gumbo
A bold and comforting Louisiana classic, this seafood gumbo features a dark roux, andouille sausage, shrimp, crabmeat, and optional oysters simmered in spiced broth. Served over white rice, it’s the ultimate Southern dish for gatherings or cozy nights.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced bell pepper green, red, or mixed
- 3 cloves garlic minced
- 1 lb shrimp peeled and deveined
- 1 lb lump crabmeat
- 12 –15 shucked oysters optional
- 1/2 lb andouille sausage sliced
- 6 cups seafood or chicken stock
- 1 bay leaf
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp cayenne pepper adjust to taste
- Salt and pepper to taste
- 1 cup sliced okra or 1 tsp filé powder, added at the end
- 2 cups cooked white rice
- Chopped green onions for garnish
- Fresh parsley for garnish
Instructions
- Make the Roux:In a large pot, heat oil over medium heat. Whisk in flour and stir constantly for 20–30 minutes, until dark brown.
- Sauté Vegetables:Add onion, celery, bell pepper, and garlic. Cook until softened, about 5 minutes.
- Add Sausage and Spices:Stir in sausage, smoked paprika, thyme, cayenne, bay leaf, salt, and pepper. Cook for 3–5 minutes.
- Simmer the Broth:Slowly add stock while stirring. Bring to a simmer and cook for 30 minutes.
- Cook Seafood and Okra:Add okra, shrimp, crabmeat, and oysters (if using). Simmer gently for 5–7 minutes until seafood is cooked.
- Serve:Spoon gumbo over steamed rice. Garnish with green onions and parsley.
Notes
Filé powder is a great alternative to okra for thickening.
Adjust spice to your preference.
Gumbo tastes even better the next day!