Description
Louisiana Seafood Gumbo is a beloved dish that brings together the rich flavors of shrimp, crab, and fish, all enveloped in a savory, spicy broth. This dish embodies the essence of the Gulf Coast with its perfect balance of herbs, spices, and fresh seafood.
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)
Instructions
- 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.
Notes
- For a vegetarian version, skip the seafood and use vegetables like okra, mushrooms, and additional beans.
- If you love heat, add more cayenne pepper or even a chopped jalapeño during the cooking process.
- Feel free to substitute the shrimp, crab, and fish with other seafood such as scallops, lobster, or clams for a different flavor profile.
- Store leftover gumbo in an airtight container in the refrigerator for up to 3-4 days. Reheat in a pot over low heat, stirring occasionally.
- If making ahead, gumbo can be stored in the refrigerator and reheated the next day for even better flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 140mg
