📝 About This Recipe
This soul-warming Creole classic distinguishes itself from its Cajun cousins through the vibrant addition of stewed tomatoes and a complex, chocolate-colored roux. Brimming with succulent jumbo shrimp, sweet lump crabmeat, and tender oysters, this gumbo captures the sophisticated melting pot of New Orleans flavors. It is a labor of love that rewards the patient cook with a deep, smoky broth and a perfect balance of 'The Holy Trinity' of vegetables.
🥗 Ingredients
The Roux and Trinity
- 1 cup Vegetable oil (or lard for extra richness)
- 1 cup All-purpose flour
- 2 cups Yellow onion (finely diced)
- 1 cup Green bell pepper (seeded and diced)
- 1 cup Celery (diced)
- 4 cloves Garlic (minced)
The Broth and Aromatics
- 8 cups Seafood stock (high quality or homemade)
- 14.5 ounces Diced tomatoes (canned with juices)
- 1 pound Fresh okra (sliced into 1/2 inch rounds)
- 2 tablespoons Worcestershire sauce
- 3 pieces Bay leaves (dried)
- 1 teaspoon Dried thyme
- 1/2 teaspoon Cayenne pepper (adjust for heat)
- 1 tablespoon Creole seasoning (low sodium preferred)
The Seafood
- 1.5 pounds Jumbo shrimp (peeled and deveined)
- 1 pound Lump crabmeat (picked through for shells)
- 12 ounces Shucked oysters (with their liquor)
- 2-3 pieces Blue crabs (cleaned and halved, optional for flavor)
For Serving
- 4 cups White rice (cooked and hot)
- 1/2 cup Green onions (thinly sliced)
- 1/4 cup Fresh parsley (chopped)
- 1 tablespoon Filé powder (optional thickener for the table)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or cast-iron pot, combine the vegetable oil and flour over medium-low heat to begin the roux.
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2
Whisk the roux constantly for 30-45 minutes. You are looking for a deep 'dark chocolate' color. Do not walk away; if you see black specks, the roux is burned and you must start over.
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3
Once the roux reaches the desired dark brown, immediately add the onions, bell pepper, and celery. The roux will sizzle and steam; stir vigorously until the vegetables soften (about 5 minutes).
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4
Stir in the minced garlic and cook for 1 minute until fragrant.
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5
Slowly whisk in the seafood stock, one cup at a time, ensuring the roux incorporates smoothly without lumps.
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6
Add the diced tomatoes (with juice), bay leaves, thyme, cayenne, Worcestershire sauce, and Creole seasoning. Bring to a gentle boil.
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7
Reduce heat to low and simmer, partially covered, for 1 hour. Skim off any oil that rises to the surface.
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8
While the base simmers, sauté the sliced okra in a separate skillet with a teaspoon of oil for 10 minutes to remove the 'slime' before adding it to the main pot.
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9
Add the okra and optional halved blue crabs to the pot. Simmer for another 30 minutes to allow flavors to meld.
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10
Taste the broth and adjust salt or spice levels. Add the jumbo shrimp and cook for 5 minutes until they turn pink.
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11
Gently fold in the lump crabmeat and the oysters with their liquor. Cook for 2-3 minutes just until the edges of the oysters begin to curl.
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12
Remove from heat. Discard the bay leaves and let the gumbo rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Patience is key: the darker the roux, the deeper the flavor, but it loses thickening power, which is why we use okra. Always use room temperature stock to prevent the roux from breaking or clumping when mixing. If you can't find fresh okra, frozen sliced okra works perfectly—just thaw and pat dry before sautéing. Never add Filé powder to the boiling pot; it turns stringy. Always add it to individual bowls at the table. For the best flavor, make the gumbo base a day in advance and add the seafood right before serving.
🍽️ Serving Suggestions
Serve a generous ladle over a mound of fluffy long-grain white rice. Pair with a side of buttery, toasted French bread to soak up every drop of the broth. A cold, crisp Abita Amber or a pilsner cuts through the richness and spice beautifully. Keep a bottle of high-quality Louisiana hot sauce on the table for those who want an extra kick. Finish the meal with a classic New Orleans bread pudding or a simple praline.