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seafood gumbo

Seafood gumbo is a hearty and flavorful stew popular in Louisiana cuisine, featuring a variety of seafood, vegetables, and a rich roux. This dish is perfect for gatherings and offers a wonderful mix of textures and tastes.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course main dish
Cuisine Cajun/Creole
Servings 4 People
Calories 400 kcal

Equipment

  • 1 large heavy-bottomed pot or Dutch oven
  • 1 wooden spoon
  • 1 ladle
  • 1 chopping board
  • 1 knife
  • 1 set measuring cups and spoons

Ingredients
  

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups seafood stock (or chicken broth)
  • 2 leaves bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon thyme (dried)
  • 1 teaspoon oregano (dried)
  • 1 pound shrimp, deveined and peeled
  • 1 pound crab meat, cooked and picked
  • 1 pound Andouille sausage, sliced
  • 2 cups okra (fresh or frozen)
  • 1/4 cup fresh parsley, chopped
  • to taste salt
  • to taste pepper
  • as needed cooked white rice, for serving
  • optional hot sauce, for serving

Instructions
 

  • In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux. Cook, stirring frequently, until the roux is a dark chocolate brown color, about 20-25 minutes.
  • Add the chopped onion, green bell pepper, celery, and garlic to the pot. Cook for about 5-7 minutes, until the vegetables are softened.
  • Stir in the diced tomatoes, seafood stock, bay leaves, Worcestershire sauce, cayenne pepper, thyme, and oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
  • After the gumbo has simmered, add the shrimp, crab meat, Andouille sausage, and okra. Cook for an additional 10-15 minutes, until the shrimp are opaque and cooked through.
  • Season the gumbo with salt and pepper to taste. Remove the bay leaves before serving.
  • Serve the gumbo hot over a scoop of cooked white rice. Garnish with fresh parsley and offer hot sauce on the side.

Notes

You can customize the seafood in this gumbo by adding other options like scallops or fish fillets.
Make sure to stir the roux constantly to prevent burning; a dark roux gives depth to the flavor.
Gumbo can be made a day ahead and tastes even better the next day after the flavors meld together.