seafood gumbo louisiana recipe

Written ByJenny Smyth Posted on
seafood gumbo louisiana recipe
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The Best seafood gumbo louisiana recipe

I’ve been making seafood gumbo for my family and friends for years, and it’s always a hit. The dish originates from Louisiana, where it’s a staple in many households. The combination of succulent seafood, rich broth, and spices is a match made in heaven.

When I’m looking for a recipe that’s both flavorful and satisfying, I turn to this seafood gumbo recipe. It’s perfect for any occasion, whether it’s a weeknight dinner or a special gathering. My kids love helping me prepare the ingredients and stirring the pot as we simmer the gumbo on the stovetop.

The aroma that fills our kitchen is incredible, and we can’t wait to dig in. The best part is that this recipe is relatively healthy, with plenty of seafood providing protein and omega-3s. My family and I have enjoyed this dish countless times, and I’m sure you will too once you try it out.

One of the key techniques to mastering this recipe is browning the roux – a mixture of flour and fat – to create a rich, dark color. This process takes patience, but trust me when I say it’s worth the effort. The roux adds depth and complexity to the gumbo, making each bite feel like a taste sensation.

I’ve experimented with various types of seafood over the years, but shrimp, crab, and oysters remain my top picks. When I think about what makes this recipe so special, it’s not just the flavors or textures – it’s the memories we create around the table. Whether we’re enjoying leftovers for lunch or serving it at a dinner party, seafood gumbo always brings people together.

In addition to its delicious taste, this recipe has become a staple in our household due to its versatility. We can adjust the spice level to suit our tastes, add or remove ingredients based on what we have on hand, or even serve it with crusty bread or over rice.

Louisiana Seafood Gumbo

Louisiana Seafood Gumbo

4.6 from 1570 votes

A rich and flavorful gumbo from Louisiana, loaded with shrimp, crab, and andouille sausage in a dark roux-based broth. This hearty stew is served over rice and embodies the bold, spicy essence of Creole cuisine.

Prep Time30 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time2 hours
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Roux

1 cup vegetable oil
1 cup all-purpose flour

For the Gumbo Base

1 large onion, diced
1 green bell pepper, diced
3 celery stalks, diced
4 cloves garlic, minced
1 pound andouille sausage, sliced
8 cups chicken broth
1 can (14.5 oz) diced tomatoes
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Salt and black pepper to taste

For the Seafood

1 pound large shrimp, peeled and deveined
1 pound lump crab meat
1 pint fresh oysters, drained (optional)
1/4 cup fresh parsley, chopped
2 green onions, sliced

For Serving

4 cups cooked white rice
Filé powder (optional)

👨‍🍳Directions

1In a large heavy-bottomed pot, heat the vegetable oil over medium heat.
2Gradually whisk in the flour and cook, stirring constantly with a wooden spoon, until the roux turns a dark chocolate brown, about 20 to 25 minutes.
3Be careful not to burn it; reduce heat if needed and stir continuously to achieve an even color.
4Add the diced onion, bell pepper, and celery to the roux and cook over medium heat, stirring often, until the vegetables soften, about 5 minutes.
5Stir in the minced garlic and cook for another minute until fragrant.
6Add the sliced andouille sausage and cook for 5 minutes, stirring occasionally, until the sausage begins to brown.
7Pour in the chicken broth and diced tomatoes, then add the bay leaves, thyme, smoked paprika, and cayenne pepper.
8Bring the mixture to a boil, then reduce heat to low and simmer, uncovered, for 45 minutes, stirring occasionally.
9Season the gumbo with salt and black pepper to taste.
10Add the shrimp, crab meat, and oysters if using, and cook for 5 to 7 minutes until the shrimp turn pink and are cooked through.
11Remove from heat and stir in the chopped parsley and green onions.
12Serve the gumbo over a scoop of cooked white rice in deep bowls.
13Offer filé powder on the side for those who wish to sprinkle it on top for added thickness and flavor.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Cutting board
Chef’s knife
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 28g

📝Notes

For a deeper flavor, let the gumbo sit overnight in the refrigerator and reheat the next day. Adjust the cayenne pepper to your preferred spice level. If using filé powder, stir it in after removing the gumbo from heat to avoid a slimy texture.

Watch Video Of How Louisiana Seafood Gumbo Works

This seafood gumbo recipe has become an integral part of our family gatherings and everyday meals.

We love how easy it is to customize with different types of seafood and spices.

When storing leftovers in an airtight container in the fridge for up to three days or freezing for later use (labelled date included), reheat gently over low heat until warmed through before serving again – either on its own or accompanied by some crusty bread.

❓ Frequently Asked Questions About Louisiana Seafood Gumbo

Q: What type of seafood should I use in this recipe?

The beauty of this recipe lies in its adaptability – you can use whatever combination of seafood you like! For a classic approach, try using shrimp, crab meat (such as blue crab or Dungeness), oysters (fresh or canned), mussels (if you can find them), scallops (if you prefer them), clams (such as littleneck or cherrystone), lobster chunks (if you’re feeling fancy!), or any other type of seafood that suits your taste.

Q: Can I make this recipe without okra?

A: Yes! If you don’t like okra or can’t find it in your local store, you can simply omit it from the recipe or substitute with another thickening agent such as cornstarch or flour.

Q: How do I prevent lumps from forming when adding the roux mixture?

A: To avoid lumps when adding the roux mixture to your gumbo liquid, make sure to whisk constantly while slowly pouring in small amounts at first until well combined before adding more.

Q: What if I want to add more spice? Can I use hot sauce directly into the pot?

A: You can definitely add more heat by using hot sauce directly into the pot; however be aware that some brands may contain added salt so check labels beforehand.

Q: Is there any way to make this recipe vegan?

No modifications needed here – simply swap out animal products with plant-based alternatives such as tofu ‘shrimp’ pieces made from tofu marinated then baked till crispy.

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