Description

Discover the savory flavors of Louisiana Seafood Gumbo and elevate weeknight dinners with a hearty comforting bowl thats easy to love and share

Ingredients

Scale

1/2 cup neutral oil (vegetable or canola) — used to create a silky roux that forms the gumbo’s base. Swap: butter for a richer flavor; keep heat steady to avoid burning.

1/2 cup all-purpose flour (or gluten-free flour) — the thickening backbone. If you’re avoiding gluten, use a gluten-free roux (rice or sorghum flour) and cook a bit longer to deepen color.

1 large onion, diced — adds sweetness and depth. Sub white onion for sharper bite if you prefer.

2 celery stalks, diced — contributes cool, fragrant crunch and aroma.

1 green bell pepper, diced — classic holy trinity base alongside onions and celery.

4 garlic cloves, minced — brightens the pot with every bite.

1 quart seafood stock (or a flavorful chicken stock) — the liquid that carries the flavors and helps the gumbo’s body.

1 cup okra, sliced (optional) — natural thickener and texture. If you don’t want slime, add okra later or roast briefly before stir-in.

1 lb Andouille sausage or smoked sausage, sliced — smoky depth and a meaty bite.

1 lb shrimp, peeled and deveined — cooks quickly and adds sweet brine.

8 oz lump crab meat — delicate sweetness that shines in seafood gumbo.

1/2 cup crawfish tails (optional) — traditional coastal flavor; substitute with more shrimp if unavailable.

2 bay leaves — a gentle, aromatic boost.

1 tsp dried thyme — earthy, herbal note that balances spice.

1/2 tsp smoked paprika — subtle warmth and color.

1/2–1 tsp cayenne pepper — adjust to your heat preference.

Salt and freshly ground black pepper — to taste.

2 tsp Cajun seasoning (or Creole seasoning) — layer of spice without overpowering the seafood.

2 tbsp gumbo file powder (optional) — finish with a whisper of cedar-like aroma that thickens slightly.

Chopped parsley and green onions, for garnish — fresh brightness at the end.

Hot sauce, to serve — optional, for extra kick at the table.

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Instructions

Make the roux: In a heavy pot or Dutch oven, heat the oil over medium heat. Whisk in the flour and keep stirring with a wooden spoon or heat-resistant spatula. Cook slowly, aiming for a peanut-butter to milk-chocolate color, about 15–25 minutes. Keep the heat steady and watch for any burnt spots—the roux should smell nutty, not acrid.

Add the soffritto: Stir in the diced onion, celery, and bell pepper. Cook until the vegetables are soft and glossy, about 6–8 minutes. The kitchen should fill with a sweet, aromatic mix.

Garlic goes in: Add minced garlic and cook for 1 minute, just until fragrant. You don’t want it to brown too much; you’re building fragrance, not bitterness.

Sauté the sausage: Add the sliced Andouille and cook until it’s browned and the fat has rendered, about 5 minutes. This step deepens the base flavor and gives the gumbo a smoky edge.

Season and simmer: Stir in the Cajun/Creole seasoning, thyme, paprika, and cayenne. Toast the spices for 30 seconds to wake them up, then pour in the stock. Add bay leaves and bring to a gentle simmer. This is where the pot starts to look like a luxurious, slow-cooked hug.

Add thickening and seafood additions: If you’re using okra, add it now. Add crawfish tails if you have them. Simmer gently for 20–30 minutes, stirring occasionally, until the gumbo thickens and the flavors meld. The color should be a deep, glossy bronze.

Seafood finish: Stir in the crab meat and add the shrimp. Simmer 4–6 minutes, just until the shrimp are pink and curled. If using large shrimp, watch for overcooking—the goal is tender, not rubbery.

Finish and taste: Turn off the heat. If you’re using gumbo file powder, whisk it in now. Taste and adjust salt, pepper, and heat. Remove bay leaves before serving.

Plate and serve: Spoon the gumbo over steamed white rice. Garnish with parsley and green onions, and offer hot sauce on the side for guests who like a little extra heat. Breathe in that smoky, briny aroma and enjoy the first spoonful.

Prep Time: 0 hours 20 minutes
Cook Time: 1 hour 0 minutes
Category: Soup
Cuisine: Louisiana Creole

Nutrition

Calories: 420 calories
Sugar: 6 g
Fat: 18 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 30 g