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Louisiana Seafood Gumbo Recipe

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Louisiana Seafood Gumbo is a hearty, flavor-packed Southern stew featuring a deep, nutty roux and a robust mix of shrimp, crab, and optional oysters or fish, simmered with Cajun aromatics and served over rice.

  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 6 to 8 servings
  • Category: Soup/Stew
  • Method: Braising/Simmering
  • Cuisine: Louisiana Creole

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 8 oz lump crab meat
  • Optional: 8 oz oysters or white fish
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 cup sliced okra (optional)
  • 6 cups chicken or seafood stock
  • 2 bay leaves
  • 1–2 tbsp Cajun or Creole seasoning
  • Salt and black pepper, to taste
  • Hot sauce, to taste (optional)
  • Filé powder, for thickening/flavor (optional)
  • Cooked white rice, for serving
  • Chopped green onions and parsley, for garnish

Instructions

  1. In a heavy pot or Dutch oven, whisk flour and oil over medium heat, stirring constantly for 20–30 minutes to form a dark chocolate‑brown roux.
  2. Add chopped onion, celery, and bell pepper to the roux and cook 5–7 minutes until softened.
  3. Stir in minced garlic and cook 1 minute more. Add okra if using.
  4. Pour in stock, stirring until smooth and scraping up any browned bits.
  5. Add bay leaves, Cajun seasoning, salt, and pepper. Bring to a simmer and cook 30–40 minutes to deepen flavor.
  6. Add shrimp, crab meat (and oysters or fish if using). Simmer 10–15 minutes until seafood is cooked through.
  7. Taste and adjust seasoning. Stir in hot sauce and filé powder if desired.
  8. Serve gumbo over warm white rice and garnish with green onions and parsley.

Notes

  • Add andouille sausage for extra smokiness.
  • Use crawfish tails or scallops in place of or in addition to seafood.
  • Skip okra and rely on filé powder if preferred.
  • For a thicker consistency, add more filé powder or simmer uncovered longer.
  • Make roux ahead and store chilled for quick future gumbo.

Nutrition

Find it online: https://allcookedup.com/louisiana-seafood-gumbo-recipe/