📝 About This Recipe
This soul-warming masterpiece is a love letter to the Louisiana coastline, featuring a dark, chocolate-colored roux that provides a profound depth of flavor. Brimming with succulent Gulf shrimp, sweet lump crabmeat, and delicate blue crab claws, every spoonful offers a complex balance of smoky, savory, and briny notes. It is a labor of love that transforms humble ingredients into a celebratory feast, capturing the true essence of Acadian heritage.
🥗 Ingredients
The Holy Trinity and Aromatics
- 2 cups Yellow Onion (finely diced)
- 1 cup Green Bell Pepper (diced)
- 1 cup Celery (finely sliced)
- 4 cloves Garlic (minced)
- 1 lb Fresh Okra (sliced into 1/2 inch rounds)
The Roux and Liquid Base
- 1 cup All-purpose Flour
- 3/4 cup Vegetable Oil or Lard
- 8 cups Seafood Stock (high quality or homemade)
- 1 tablespoon Worcestershire Sauce
Seafood and Seasoning
- 1.5 lbs Large Shrimp (peeled and deveined)
- 1 lb Lump Crabmeat (picked over for shells)
- 1/2 lb Blue Crab Claws (optional but recommended)
- 2 tablespoons Cajun Seasoning (low sodium preferred)
- 1 teaspoon Dried Thyme
- 3 pieces Bay Leaves
- 1/2 teaspoon Cayenne Pepper (adjust for heat)
For Serving
- 4 cups White Rice (cooked and warm)
- 1/2 cup Green Onions (thinly sliced)
- 1 tablespoon Filé Powder (for dusting at the table)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or cast-iron pot, combine the 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 color that matches dark chocolate or an old penny. Do not walk away; if it burns, 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 hiss and steam; stir vigorously until the vegetables soften, about 5 minutes.
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4
Add the minced garlic and cook for another 60 seconds until fragrant.
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5
Slowly whisk in the seafood stock, one cup at a time, ensuring the roux and liquid emulsify into a smooth, velvety base.
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6
Stir in the Cajun seasoning, thyme, cayenne, bay leaves, and Worcestershire sauce. Bring the mixture 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 okra in a separate skillet with a teaspoon of oil over medium heat for 10 minutes to reduce its 'sliminess' before adding it to the pot.
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9
Add the sautéed okra to the gumbo and simmer for another 30 minutes.
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10
Taste the broth and adjust salt and pepper as needed. Add the blue crab claws and simmer for 10 minutes.
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11
Gently fold in the shrimp and lump crabmeat. Cook for only 5-7 minutes until the shrimp are pink and opaque.
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12
Remove the bay leaves and turn off the heat. Let the gumbo sit for 10 minutes before serving to allow flavors to meld.
💡 Chef's Tips
Patience is key: Never rush a roux; high heat will cause black specks of burnt flour which ruin the flavor. Use a wooden spoon with a flat edge to ensure you are scraping every corner of the pot during the roux process. If you can't find seafood stock, use clam juice diluted with water or a high-quality chicken stock. Never add Filé powder while the gumbo is boiling, as it will turn the texture stringy; add it only at the very end or at the table. For the best flavor, make the gumbo base a day in advance and add the seafood just before serving.
🍽️ Serving Suggestions
Serve in wide, shallow bowls with a generous scoop of long-grain white rice right in the center. Pair with a cold, crisp Lager or a glass of dry Chenin Blanc to cut through the richness. Always provide a side of hot sauce (like Tabasco or Crystal) for guests to customize their heat level. Serve with toasted, buttered French bread for soaking up every drop of the savory broth. A side of potato salad is a traditional Acadian accompaniment—some even put a scoop directly in the gumbo!