📝 About This Recipe
A labor of love from the Gulf Coast, this seafood gumbo is the crown jewel of Cajun and Creole cooking. Built upon a foundation of a 'chocolate' dark roux and the 'Holy Trinity' of aromatics, this stew features a rich, complex broth infused with toasted flour and savory seafood stock. Brimming with succulent jumbo shrimp, sweet lump crabmeat, and tender oysters, it is a soul-warming masterpiece that captures the essence of Louisiana's coastal heritage.
🥗 Ingredients
The Roux and Trinity
- 1 cup All-purpose flour (sifted)
- 3/4 cup Vegetable oil or Lard (high smoke point is essential)
- 2 cups Yellow onion (finely diced)
- 1 cup Green bell pepper (diced)
- 1 cup Celery (finely sliced)
- 4 cloves Garlic (minced)
The Liquid and Seasoning
- 8 cups Seafood or Shrimp stock (high quality, unsalted preferred)
- 1/2 lb Fresh Okra (sliced into rounds to thicken)
- 3 pieces Bay leaves (dried)
- 2 tablespoons Cajun seasoning (low sodium recommended)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Cayenne pepper (adjust for heat preference)
The Seafood
- 2 lbs Jumbo Shrimp (peeled and deveined)
- 1 lb Lump Crabmeat (picked through for shells)
- 1 pint Fresh Oysters (with their liquor)
For Serving
- 4 cups White rice (cooked and warm)
- 1/2 cup Green onions (thinly sliced)
- 1/4 cup Fresh Parsley (chopped)
- 1 tablespoon Filé powder (optional, for thickening at the table)
👨🍳 Instructions
-
1
In a heavy-bottomed Dutch oven or cast-iron pot, heat the vegetable oil over medium heat until shimmering.
-
2
Gradually whisk in the flour. Whisk constantly for 20-30 minutes to create a dark roux. It should reach the color of an old penny or dark chocolate. Do not leave it unattended; if you see black specks, it's burnt and you must start over.
-
3
Immediately add the diced onions, bell peppers, and celery (the Trinity) to the roux. The moisture from the vegetables will stop the roux from cooking further. Sauté for 5-7 minutes until softened.
-
4
Stir in the minced garlic and cook for 1 minute until fragrant.
-
5
Slowly pour in the seafood stock, one cup at a time, whisking constantly to ensure the roux incorporates smoothly without lumps.
-
6
Add the sliced okra, bay leaves, Cajun seasoning, Worcestershire sauce, thyme, and cayenne pepper. Bring the mixture to a rolling boil.
-
7
Reduce the heat to low, cover partially, and simmer for at least 1 hour. This allows the flavors to meld and the 'sliminess' of the okra to disappear into the broth, acting as a natural thickener.
-
8
Taste the broth. Adjust salt and pepper as needed, keeping in mind the seafood will add its own salinity.
-
9
Add the shrimp and the oysters (including their liquor). Simmer for 5-7 minutes until the shrimp are pink and opaque and the oyster edges just begin to curl.
-
10
Gently fold in the lump crabmeat. Be careful not to break up the large lumps. Heat through for only 2-3 minutes.
-
11
Remove from heat and discard the bay leaves. Stir in half of the green onions and parsley.
-
12
Serve in deep bowls over a scoop of warm white rice. Garnish with the remaining herbs and provide filé powder at the table for guests to sprinkle on if they desire more thickness.
💡 Chef's Tips
Patience is key: Never rush a roux; low and slow prevents burning and yields the deepest flavor. Use high-quality stock: Since seafood gumbo is mostly broth, using a homemade stock made from shrimp shells makes a massive difference. Okra trick: If you dislike the texture of okra, sauté it separately in a little vinegar before adding to the pot to reduce the mucilage. Don't overcook the seafood: Add your shellfish at the very end to ensure the shrimp stay tender and the crab remains in large, succulent chunks. Filé powder rule: Never boil gumbo after adding filé powder, as it can become stringy and tough; always add it at the very end or at the table.
🍽️ Serving Suggestions
Serve with a side of buttery, toasted French bread to soak up every drop of the rich broth. A simple potato salad served on the side (or even a scoop inside the bowl) is a classic Cajun tradition. Pair with a crisp, cold Abita beer or a dry Chenin Blanc to cut through the richness of the roux. Offer a bottle of high-quality Louisiana hot sauce for those who want an extra kick of acidity and heat. Finish the meal with a light lemon sorbet to cleanse the palate after the intense, savory flavors.