Louisiana Seafood Gumbo

Name: Louisiana Seafood Gumbo
Prep time: 40 min
Cook time: 1 h 40 min
Total time: 2 h 20 min
Yield: 6 servings
Ingredients: 200 g lump crab meat; null medium fresh oysters, shucked (optional); 300 g okra, fresh or frozen, sliced; 200 g yellow onion, chopped; 150 g celery stalks, chopped; 200 g green bell pepper, chopped; 4 cloves garlic, minced; 120 ml vegetable oil; 120 g all-purpose flour; 1.5 l seafood stock (or chicken stock); 400 g canned diced tomatoes; 2 leaves bay leaves; 1 tsp dried thyme; 2 tbsp Cajun seasoning; 1 tsp salt (to taste); 0.5 tsp ground black pepper (to taste); 4 stalks green onions, sliced (for garnish); null cup fresh parsley, chopped (for garnish); null cooked white rice (for serving)

Difficulty

medium

Time

2h 20m

Price Category

expensive

Calories

Medium

Dive into the world of Southern flavors with this authentic Louisiana Seafood Gumbo recipe! This rich, spicy stew is an iconic dish of Cajun and Creole cuisine, perfect for a chilly day or a family gathering. The dark roux, the 'holy trinity' (onion, celery, bell pepper), and fresh seafood combine to create an unforgettable taste experience. Prepare it and bring the heart of Louisiana to your table!

Steps

Make the Roux

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the all-purpose flour, stirring constantly. Continue to stir for 20-30 minutes until the roux becomes a dark, peanut butter-like brown. This is the foundation of your gumbo, so be patient!

Sauté Vegetables

Once the roux is ready, add the chopped yellow onion, celery, and green bell pepper (the 'holy trinity'). Sauté for 8-10 minutes until the vegetables soften. Then, add the minced garlic and cook for another 1 minute until fragrant.

Add Stock & Spices

Slowly and gradually pour in the seafood stock, whisking continuously to prevent lumps. Stir in the diced tomatoes, bay leaves, dried thyme, and Cajun seasoning. Season with salt and black pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes to allow the flavors to meld.

Add Seafood

Add the sliced okra to the gumbo and cook for another 15 minutes. Then, add the peeled shrimp and lump crab meat. If using oysters, add them now as well. Cook for an additional 5-7 minutes, or until the shrimp turn pink and the edges of the oysters begin to curl. Be careful not to overcook the seafood!

Serve Hot

Remove the bay leaves. Taste and adjust seasoning if necessary. Serve hot over cooked white rice, garnished with fresh sliced green onions and chopped parsley.

	Per 100g	Per Serving 350g
Calories	280 kcal	980 kcal
Protein	18g	63g
Fat	18g	63g
Carbohydrate	12g	42g
Fiber	2g	7g
Sugar	3g	10.5g

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seafood

slow-cooked

everyday

main course

juicy

American

all seasons

Hot

Louisiana Seafood Gumbo

Difficulty

Time

Price Category

Calories

ingredients

Steps

Make the Roux

Sauté Vegetables

Add Stock & Spices

Add Seafood

Serve Hot

Extra Tips

► Making the roux is the soul of gumbo, don't rush it! The darker it is, the deeper the flavor, but be careful not to burn it.

► If fresh okra isn't available, frozen works too, but fresh provides the best texture and flavor.

► Gumbo tastes even better the next day as the flavors meld. Make it ahead if you can!

Nutrition