Louisiana Seafood Gumbo Recipe

Ever had one of those days where the only solution is a big, hearty bowl of comfort with a little kick? Dive into the soul of New Orleans with this rich and spicy Louisiana Seafood Gumbo—your ticket to a flavor-packed Cajun adventure right from your own kitchen!

Nothing compares to the warm comfort of a hot bowl of Louisiana Seafood Gumbo. Between the rich depth of homemade roux made with vegetable oil and flour, the aromatic blend of diced onion, bell pepper, celery, and minced garlic, and the savory kick from smoked paprika and cayenne pepper, this classic dish combines bold flavors with just the right amount of spice.

My favorite part is sourcing beautiful shrimp, crab, and shucked oysters, which make this dish not just a seafood symphony (that also includes snappy Andouille sausage) but also a protein-packed powerhouse of good-for-you nutrients.

Ingredients

• Vegetable Oil: Provides fat for the roux, creating a rich base.
• All-Purpose Flour: Thickens the stew, adding body and texture.
• Onion: Adds sweetness and depth, enhancing flavor complexity.
• Bell Pepper: Provides vitamin C and a mild, sweet flavor.
• Celery: Adds crunch and fiber, balancing spicy elements.
• Garlic: Infuses aromatic depth, boosting savory notes.
• Andouille Sausage: Spicy, smoky flavor with protein.
• Shrimp: High in protein, sweet and tender.
• Crabmeat: Delicate flavor, rich in protein and omega-3s.
• Oysters: Adds salinity and a unique briny richness.

Ingredient Quantities

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 6 cups chicken stock
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• Salt and black pepper to taste
• 1 pound shrimp, peeled and deveined
• 1 pound crabmeat
• 1 dozen shucked oysters with liquor
• 3 cups cooked white rice
• 1/4 cup chopped fresh parsley
• 1/2 cup chopped green onions
• File powder (optional)

How to Make this

1. In a big pot or Dutch oven, pour the vegetable oil and set the heat to medium. Very slowly, add the flour while whisking, and keep on whisking to keep the mixture smooth and to keep the flour from browning too quickly. You are making a roux. Once the fat and flour combine and the mixture has thickened, start to let it cook until it turns a dark brown color, about 15 to 20 minutes.

2. Combine the onion, bell pepper, and celery with the roux, stirring constantly and allowing the mixture to come to a simmer, until the vegetables are softened, about 5 minutes. Stir in the garlic and allow to cook for 1 minute.

3. Add the sliced andouille sausage and cook until browned, about 5 minutes.

4. Gradually, while stirring continuously, add the chicken stock to ensure the roux does not clump. When it is completely added, toss in the bay leaves, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper.

5. Make the combination reach a boiling point, then bring the heat down to low and allow it to simmer for half an hour. Keep stirring it now and then.

6. Put the shrimp into the pot and cook for 5 minutes, or until they are pink and cooked through.

7. Carefully blend the crabmeat and oysters with their liquor into the main mixture. Ensure you are not breaking apart too much the crabmeat when blending. Cook for an additional 5 minutes, letting the oysters reach a cooked-through state.

8. Sample the gumbo; if it needs more salt, pepper, or cayenne, add it.

9. Take out the bay leaves and throw them away. Mix in the parsley and green onions.

10. Hot, over cooked white rice, serve the gumbo. If you desire, sprinkle filé powder on top, and enjoy your truly authentic Louisiana Seafood Gumbo!

Equipment Needed

1. Large pot or Dutch oven
2. Whisk
3. Wooden spoon or spatula
4. Chef’s knife
5. Cutting board
6. Measuring cups and spoons
7. Ladle
8. Serving bowls

FAQ

• What is the key to making a good roux?Patience and unceasing stir are the keys. In medium heat, keep stirring the oil and flour, so that they cook to a deep chocolate brown color. This is the definition of a dark roux.
• Can I use premade stock instead of homemade chicken stock?Certainly, pre-made chicken stock is a convenient substitute that works well with this gumbo recipe.
• Is it necessary to use andouille sausage?Although andouille sausage provides real flavor, you can sub in another smoked sausage if you’re unable to source andouille.
• What can I use instead of file powder?You can leave out file powder if you don’t have it, but it contributes a singular gumbo note. Some folks substitute it with okra, which, of course, is another gumbo essential.
• How spicy is this gumbo?This gumbo has a heat level that’s moderate, thanks to the cayenne pepper and smoked paprika, but you can adjust the spice level to your liking.
• Can I make this gumbo ahead of time?Indeed, the gumbo can be cooked a day ahead. The flavors have a way of deepening and improving when allowed to sit overnight in the refrigerator.
• How long does leftover gumbo keep?Gumbo can be kept for as long as three days when stored in an airtight container in the refrigerator. When it is time to serve, reheat the dish on the stovetop very gently.

Louisiana Seafood Gumbo Recipe Substitutions and Variations

Canola oil or peanut oil can be used in place of vegetable oil to maintain a similar base flavor.
Andouille sausage: Substitute with kielbasa or smoked sausage for a different but similar taste.
Chicken stock: Use seafood stock or vegetable stock instead of chicken stock to enhance or change the flavor profile.
Substituting for crabmeat: Use crawfish meat or use additional shrimp as a variation.
Powdered okra: Use as a thickener; it has a similar consistency to the gumbo.

Pro Tips

1. Perfecting the Roux Achieving the right color for your roux is key to developing a rich flavor. Keep the heat at medium and stir continuously. If you find the heat too high, reduce it to prevent burning. A deep chocolate color is ideal for a traditional gumbo.

2. Enhance Flavor with Sauteing After the roux has reached the desired color, ensure you thoroughly sauté the “holy trinity” (onion, bell pepper, celery). This step is crucial for extracting maximum flavor before adding the garlic, sausage, and other ingredients.

3. Stock Tips Use homemade chicken stock if possible, as it will add depth and freshness to your gumbo. Alternatively, enhance store-bought stock with a few whole peppercorns, bay leaves, and carrot or celery scraps before using it in the recipe.

4. Seafood Timing Add the shrimp, crabmeat, and oysters towards the end of cooking to avoid overcooking. This ensures that the shrimp are tender and the oysters don’t become rubbery, maintaining the dish’s delicate balance.

5. Filé Powder Application If you choose to use filé powder, sprinkle it over individual servings rather than the entire pot. This prevents the gumbo from becoming stringy, as filé thickens upon cooling.