Description
Dive into the flavors of Louisiana with this rich and hearty seafood gumbo! Featuring shrimp, oysters, lump crabmeat, and vibrant vegetables, this dish is a true Southern classic. Perfectly seasoned with Creole spices, Worcestershire, and Tabasco, it’s served over fluffy white rice for a meal that’s as comforting as it is flavorful. Whether it’s a family gathering or a cozy dinner, this gumbo will transport you straight to the heart of Louisiana.
Ingredients
Scale
- For the Roux:
- 1 cup canola oil
- 1 cup flour
- For the Base:
- 2 large onions, diced
- 1 stalk celery, diced
- 1 green bell pepper, seeded and diced
- 2 cloves garlic, minced
- 1 cup fresh okra, sliced
- For the Stock and Seasoning:
- Leaves from 1 sprig of fresh thyme
- 2 quarts shellfish stock
- 2 bay leaves
- For the Seafood:
- 6 gumbo crabs
- 1 pound medium Louisiana or wild American shrimp, peeled and deveined
- 1 cup shucked oysters
- 1 cup lump crabmeat
- For Garnish and Flavoring:
- 1 cup minced green onions
- Salt, to taste
- Freshly ground black pepper, to taste
- Creole or Cajun seasoning, to taste
- Worcestershire sauce, to taste
- Tabasco sauce, to taste
- For Serving:
- 4–6 cups Basic Louisiana White Rice, cooked
Instructions
- Prepare the Roux: Heat canola oil in a large cast-iron or heavy-bottomed pot over high heat. Once hot, whisk in the flour, reducing heat to moderate. Whisk continuously for 20 minutes until the roux is deep brown and nutty.
- Build the Flavor Base: Add diced onions to the roux and stir with a wooden spoon. Reduce heat to medium-low and cook for 5 minutes until caramelized.
- Add Vegetables and Blue Crabs: Stir in gumbo crabs, celery, bell pepper, garlic, and okra. Cook over moderate heat for 3 minutes.
- Incorporate Stock and Seasonings: Add thyme leaves, shellfish stock, and bay leaves. Stir well and bring to a gentle boil. Reduce heat to medium-low and simmer for 45 minutes, skimming any foam or fat.
- Add Seafood: Add shrimp, oysters, crabmeat, and green onions to the pot. Cook for 15 minutes, stirring occasionally. Season with salt, pepper, Creole seasoning, Worcestershire, and Tabasco to taste.
- Serve: Spoon gumbo into bowls over white rice and garnish with additional green onions, if desired.
Notes
- For a gluten-free option, use a gluten-free flour blend for the roux.
- If shellfish stock is unavailable, substitute with vegetable or chicken stock.
- Gumbo thickens upon cooling; add a splash of stock or water while reheating for desired consistency.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southern, Cajun, Creole
Nutrition
- Serving Size: 1 bowl (including rice)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 870 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 115 mg
Keywords: Louisiana seafood gumbo, authentic gumbo recipe, Southern gumbo, Cajun gumbo