Description
Hearty Louisiana seafood gumbo melds rich Creole traditions with coastal Gulf flavors, blending spicy roux, tender shrimp, and robust seasonings. Passionate home cooks discover a soulful culinary journey that connects generations through one comforting, deeply satisfying bowl.
Ingredients
Scale
Protein:
- 1 lb shrimp, peeled and deveined
- ½ lb crabmeat (lump or claw)
- ½ lb oysters (optional)
Base and Vegetables:
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups sliced okra (fresh or frozen)
Liquid and Seasonings:
- 6 cups seafood stock (or chicken stock)
- 1 (14 ounces) can diced tomatoes, drained
- 2 tablespoons Worcestershire sauce
- 1 teaspoon smoked paprika
- 2 teaspoons Cajun seasoning (adjust to taste)
- ½ teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper, to taste
Serving Suggestions:
- Cooked white rice
- Chopped green onions and parsley for garnish
- Hot sauce (optional)
Instructions
- Create a rich, dark chocolate-colored roux by whisking flour into heated oil in a heavy-bottomed pot, stirring meticulously for 15-20 minutes to achieve a deep, nutty brown without scorching.
- Introduce chopped onions, bell peppers, celery, and minced garlic into the roux, sautéing until vegetables become translucent and fragrant.
- Pour seafood stock gradually into the roux-vegetable mixture, whisking continuously to prevent lumps, then incorporate diced tomatoes, smoked paprika, Cajun seasoning, thyme, bay leaves, and Worcestershire sauce.
- Allow the gumbo base to simmer gently for 20 minutes, developing complex flavors and allowing ingredients to meld together harmoniously.
- Integrate sliced okra into the simmering liquid, continuing to cook for an additional 15 minutes to naturally thicken the stew and enhance its texture.
- Delicately fold shrimp, crabmeat, and oysters into the bubbling gumbo, cooking just until seafood turns opaque and reaches perfect tenderness.
- Taste and refine the seasoning, adjusting salt, pepper, and Cajun spices to personal preference.
- Serve the steaming gumbo over fluffy white rice, garnishing with freshly chopped green onions, parsley, and optional hot sauce for an authentic Louisiana experience.
Notes
- Perfectly craft your roux by maintaining constant stirring and medium heat to prevent burning, which can make the entire gumbo taste bitter and unpleasant.
- Selecting fresh seafood is crucial for authentic flavor, so choose shrimp, crab, and oysters from a reputable fishmonger or seafood market for the best taste and texture.
- Control the gumbo’s thickness by adjusting okra quantity – less okra creates a thinner consistency, while more provides a heartier, more traditional Louisiana-style texture.
- Accommodate dietary restrictions by substituting seafood with chicken or andouille sausage, ensuring vegetarians can enjoy a modified version using vegetable stock and plant-based protein alternatives.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 6
- Calories: 430
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 150 mg