Louisiana Seafood Gumbo 

By Muhammad Faizan

Louisiana Seafood Gumbo 

Ingredients

For the Roux

  • 1 cup vegetable oil

  • 1 cup all-purpose flour

Vegetables (The Holy Trinity)

  • 1 onion, chopped

  • 1 green bell pepper, chopped

  • 2 celery stalks, chopped

  • 4 cloves garlic, minced

Liquids & Base

  • 1 (14.5 oz) can diced tomatoes

  • 6 cups seafood stock (or chicken stock)

  • 1–2 bay leaves

  • 1 tsp Worcestershire sauce

  • 1 tsp hot sauce (optional)

Seafood & Protein

  • 1 lb shrimp, peeled and deveined

  • 1 lb crab meat or crab claws (optional but traditional)

  • 1 lb andouille sausage, sliced (optional but recommended)

  • 1 lb oysters (optional)

Seasonings

  • 2 tsp Cajun seasoning

  • 1 tsp paprika

  • ½ tsp thyme

  • Salt & pepper to taste

  • 2 tbsp chopped parsley

  • ¼ cup chopped green onions

For Serving

  • Cooked white rice

  • Filé powder (optional, sprinkled at the table)

Instructions

1. Make the Roux

  1. In a large heavy pot or Dutch oven, heat vegetable oil over medium heat.

  2. Whisk in the flour.

  3. Cook 20–30 minutes, stirring constantly, until the roux turns deep brown (like chocolate).

    • Be careful not to burn it; lower heat if needed.

2. Sauté the Vegetables

  1. Add onion, bell pepper, celery, and garlic.

  2. Cook 5–7 minutes until softened.

3. Build the Gumbo Base

  1. Add diced tomatoes and stir.

  2. Slowly pour in seafood stock while stirring to avoid lumps.

  3. Add bay leaves, Worcestershire sauce, hot sauce, and seasonings.

  4. Simmer 45 minutes, stirring occasionally.

4. Add Proteins

  1. Add sausage (if using) and cook 10 minutes.

  2. Add shrimp, crab, and oysters.

  3. Cook 5–7 minutes more, until seafood is cooked through.

5. Final Touches

  1. Remove bay leaves.

  2. Stir in parsley and green onions.

  3. Adjust salt and pepper to taste.

6. Serve

  1. Spoon hot gumbo over white rice.

  2. Sprinkle filé powder at the table if desired.

Description

This Louisiana Seafood Gumbo is a hearty, bold, flavor-packed stew made with a dark Cajun roux, the iconic “holy trinity” vegetables, and a mix of Gulf-style seafood like shrimp and crab. It’s rich, smoky, slightly spicy, and deeply comforting — a true Southern classic.

Chef’s Notes

  • The darker the roux, the richer the flavor.

  • Seafood should be added at the end to avoid overcooking.

  • Gumbo gets better the next day as flavors develop.

Helpful Tips

  • If the roux burns (smells acrid), start over—burned roux cannot be fixed.

  • For a thicker gumbo, simmer uncovered or add a pinch of filé powder.

  • For a thinner gumbo, add more stock.

  • You can mix seafood: shrimp, crab, crawfish, oysters, scallops.

  • Andouille sausage adds smoky depth.

Servings

  • Serves: 6–8 people

  • Prep Time: 20 minutes

  • Cook Time: 1 hour 15 minutes

  • Total Time: ~1 hour 35 minutes

Nutritional Info (per serving, approx.)

  • Calories: 420

  • Protein: 28 g

  • Fat: 21 g

  • Carbs: 29 g

  • Fiber: 3 g

  • Sodium: 980 mg

(Varies based on seafood and sausage used.)

Health Benefits

  • High-protein from shrimp and crab

  • Rich in vitamins A, C, and antioxidants from peppers, celery, onions

  • Selenium and Omega-3 fatty acids from seafood

  • Low in saturated fat (especially without sausage)

Q & A About Louisiana Seafood Gumbo

Q1: Can I make gumbo ahead of time?

Yes! Gumbo tastes even better the next day.

Q2: Can I freeze seafood gumbo?

Yes, but freeze before adding shrimp for best texture. Add shrimp when reheating.

Q3: What’s the difference between Cajun and Creole gumbo?

  • Cajun: darker roux, usually no tomatoes.

  • Creole: includes tomatoes, more herbs.
    Your recipe resembles Creole-style gumbo.

Q4: Can I substitute seafood stock?

Yes — chicken stock works fine.

Q5: How spicy should gumbo be?

Traditionally mild-to-medium. Adjust with Cajun seasoning and hot sauce.

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