Name: Louisiana Seafood Gumbo
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Louisiana
Ingredients: 1/2 cup oil; 1/2 cup flour; 1 medium onion, chopped; 1 bell pepper, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 4 cups seafood stock (or chicken stock); 2 bay leaves; 1 teaspoon thyme; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; Salt and pepper to taste; 1 pound shrimp, peeled and deveined; 1/2 pound crab meat; 1/2 pound fish fillets (such as catfish or redfish), cut into bite-sized pieces; 1/2 cup parsley, chopped; 1/4 cup green onions, chopped; 1 tablespoon Worcestershire sauce; 1 tablespoon hot sauce (optional); 4 cups cooked rice (for serving)

Why You’ll Love This Recipe

There’s something magical about a bowl of Louisiana Seafood Gumbo. It’s hearty, flavorful, and has just the right amount of spice to awaken your senses. The rich roux, often considered the base of any gumbo, provides depth and richness to the dish. The seafood combination gives a delightful variety of textures, from the sweetness of shrimp to the tender crab meat. Whether you’re familiar with Southern cooking or new to the flavors of Louisiana, this gumbo is sure to become a favorite.

Ingredients

1/2 cup oil
1/2 cup flour
1 medium onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups seafood stock (or chicken stock)
2 bay leaves
1 teaspoon thyme
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Salt and pepper to taste
1 pound shrimp, peeled and deveined
1/2 pound crab meat
1/2 pound fish fillets (such as catfish or redfish), cut into bite-sized pieces
1/2 cup parsley, chopped
1/4 cup green onions, chopped
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce (optional)
4 cups cooked rice (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pot or Dutch oven, make a roux by combining the oil and flour over medium heat. Stir constantly for about 15-20 minutes, until the mixture turns a dark brown, almost like the color of chocolate.
Add the chopped onion, bell pepper, and celery to the pot, and sauté for 5-7 minutes, or until softened. Then add the garlic and cook for another minute.
Stir in the diced tomatoes, seafood stock, bay leaves, thyme, paprika, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
Add the shrimp, crab meat, and fish to the pot. Stir gently and cook for another 10-15 minutes, or until the seafood is cooked through.
Stir in the Worcestershire sauce, hot sauce (if using), parsley, and green onions. Let the gumbo simmer for an additional 5 minutes to allow the flavors to meld together.
Serve the gumbo over cooked rice and garnish with extra parsley and green onions, if desired.

Servings and Timing

This recipe yields about 6-8 servings and takes approximately 1 hour to prepare and cook.

Variations

Vegetarian Version: For a vegetarian alternative, skip the seafood and use vegetables like okra, mushrooms, and additional beans.
Spicy Kick: If you love heat, add more cayenne pepper or even a chopped jalapeño during the cooking process.
Seafood Swap: Feel free to substitute the shrimp, crab, and fish with other seafood such as scallops, lobster, or clams for a different flavor profile.

Storage/Reheating

Storage: Store leftover gumbo in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in a pot over low heat, stirring occasionally, until warmed through. Add a bit of water or broth to adjust the consistency if needed.

FAQs

1. Can I make Louisiana Seafood Gumbo ahead of time?

Yes, you can make the gumbo a day ahead to allow the flavors to meld. Just store it in the refrigerator and reheat when ready to serve.

2. What type of seafood works best in gumbo?

Shrimp, crab, and fish like catfish or redfish are traditional, but you can also experiment with scallops, lobster, or clams for a variation.

3. How can I make the gumbo spicier?

Add extra cayenne pepper or even fresh chopped jalapeños for an added kick.

4. What can I serve with Louisiana Seafood Gumbo?

Gumbo is traditionally served with a side of cooked white rice. You can also serve it with crusty bread to soak up the flavorful broth.

5. Can I freeze Louisiana Seafood Gumbo?

Yes, you can freeze the gumbo. Store it in an airtight container and it will last for up to 3 months. Thaw it in the refrigerator overnight before reheating.

6. How do I make a roux for gumbo?

To make a roux, combine equal parts flour and oil in a pot over medium heat. Stir constantly until it turns a dark brown color, about 15-20 minutes.

7. Can I use chicken stock instead of seafood stock?

While seafood stock is ideal for gumbo, you can use chicken stock if seafood stock is not available. The flavor will be slightly different but still delicious.

8. Can I add okra to gumbo?

Yes, okra is a classic ingredient in gumbo, adding both flavor and texture. Add it along with the other vegetables in the early stages of cooking.

9. Is gumbo gluten-free?

Traditional gumbo contains flour for the roux, so it is not gluten-free. You can substitute with a gluten-free flour to make it gluten-free.

10. How can I thicken gumbo?

If your gumbo is too thin, you can let it simmer for a longer time to reduce and thicken, or you can add a bit of cornstarch mixed with water.

Conclusion

Louisiana Seafood Gumbo is the ultimate comfort food, packed with rich flavors and fresh seafood. Whether you’re serving it at a family gathering or enjoying it on a cozy night in, this dish is guaranteed to impress. With its bold flavors and versatility, it’s no wonder gumbo is such a beloved dish. Make this recipe and savor the taste of the Gulf Coast right in your own home!