Here’s a traditional recipe, New Orleans–style 👇
🍲 Louisiana Seafood Gumbo
Ingredients (serves 6–8)
For the Roux:
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½ cup vegetable oil (or butter)
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½ cup all-purpose flour
For the Gumbo:
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1 onion, finely chopped
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1 green bell pepper, finely chopped
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2 celery stalks, finely chopped (this trio is called the Cajun “holy trinity”)
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4 garlic cloves, minced
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1 lb andouille sausage, sliced
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6 cups seafood stock (or chicken stock)
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1 (14.5 oz) can diced tomatoes (optional but common in southern Louisiana)
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2 bay leaves
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1 tsp paprika
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1 tsp dried thyme
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1 tsp Cajun seasoning (or to taste)
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½ tsp black pepper
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½ tsp salt, plus more to taste
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1 lb shrimp, peeled and deveined
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1 cup lump crabmeat (or imitation crab if on a budget)
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½ lb okra, sliced (fresh or frozen, optional)
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2 green onions, chopped
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2 tbsp fresh parsley, chopped
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Cooked white rice, for serving
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Hot sauce, for garnish (like Crystal or Tabasco)
Instructions
1. Make the roux
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In a large heavy pot or Dutch oven, heat oil over medium heat.
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Add flour and whisk constantly for 15–20 minutes, until it turns a deep chocolate-brown color (but not burnt).
⚠️ Tip: Keep stirring — a burnt roux will ruin the flavor.
2. Add the vegetables
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Stir in onion, bell pepper, celery, and garlic.
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Cook 5–7 minutes until softened and fragrant.
3. Add sausage and seasonings
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Add sliced andouille sausage, thyme, paprika, bay leaves, Cajun seasoning, salt, and pepper.
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Cook for about 5 minutes, stirring often.
4. Add stock and simmer
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Slowly pour in the seafood stock (or chicken stock), stirring to combine with the roux.
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Add diced tomatoes (if using) and okra.
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Bring to a boil, then reduce heat and simmer 45–60 minutes uncovered, stirring occasionally.
5. Add seafood
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Add shrimp and crabmeat.
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Simmer 5–7 minutes, until shrimp are pink and cooked through.
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Stir in parsley and green onions. Adjust seasoning with salt, pepper, and hot sauce to taste.
6. Serve
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Spoon gumbo over hot cooked white rice.
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Serve with extra hot sauce and maybe a side of crusty French bread or potato salad (the Louisiana way!).
💡 Tips & Variations
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Seafood options: Add crawfish, oysters, or fish chunks if you like.
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No okra? Thicken with file powder (ground sassafras) — stir in ½ tsp at the end.
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Roux shortcut: If you’re nervous about burning it, bake your roux — 350°F for 1 hour, stirring every 15 minutes.
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Make-ahead: Gumbo tastes even better the next day as the flavors meld.
Would you like me to share a Cajun-style gumbo version — spicier, no tomatoes, and with darker roux like in Lafayette-style cooking?
