📝 About This Recipe
Transport your kitchen to the heart of the French Quarter with this deeply flavorful, authentic Seafood Gumbo. This celebratory dish features a 'chocolate' roux, the holy trinity of Cajun aromatics, and a bounty of fresh gulf shrimp and lump crabmeat. It is a labor of love that embodies the spirit of Mardi Gras, offering a complex, smoky, and soul-warming experience in every spoonful.
🥗 Ingredients
The Roux & Trinity
- 1 cup All-purpose flour (sifted)
- 1 cup Vegetable oil or Lard (high smoke point is essential)
- 2 cups Yellow onion (finely diced)
- 1 large Green bell pepper (seeded and diced)
- 1 cup Celery (finely chopped)
- 4-5 cloves Garlic (minced)
Liquid & Seasoning
- 8 cups Seafood stock (high quality or homemade shrimp stock)
- 2 tablespoons Cajun seasoning (low sodium preferred to control salt)
- 1 teaspoon Dried thyme
- 3 pieces Bay leaves (whole)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Cayenne pepper (adjust for heat preference)
The Seafood & Finish
- 2 pounds Fresh shrimp (medium-large, peeled and deveined)
- 1 pound Lump crabmeat (picked through for shells)
- 1 pint Fresh oysters (with their liquor, optional)
- 2 cups Okra (sliced into rounds)
- 1/2 cup Green onions (thinly sliced for garnish)
- 1/4 cup Fresh parsley (chopped)
- 1 tablespoon Filé powder (to be added at the very end)
👨🍳 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
Stir the roux constantly with a wooden spoon or whisk for 30-45 minutes. You are looking for a deep 'dark chocolate' color. Do not walk away; if you see black specks, it is burnt and you must start over.
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3
Once the roux reaches the desired dark brown color, immediately add the diced onions, bell pepper, and celery (the 'Holy Trinity'). The roux will sizzle and steam; stir vigorously until the vegetables soften, about 5-7 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 are fully emulsified before adding more to prevent clumping.
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6
Stir in the Cajun seasoning, thyme, bay leaves, Worcestershire sauce, and cayenne pepper. Bring the mixture to a boil, then reduce heat to low.
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7
Add the sliced okra to the pot. Simmer the gumbo base, uncovered, for 1 to 1.5 hours. Skim off any oil that rises to the surface during this time.
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8
Taste the broth. Adjust salt and pepper as needed, keeping in mind the seafood will add its own salinity.
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9
Add the raw shrimp and the oysters (with liquor). Simmer for 5-7 minutes until the shrimp turn pink and the oyster edges begin to curl.
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10
Gently fold in the lump crabmeat, being careful not to break up the large lumps. Heat through for just 2-3 minutes.
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11
Turn off the heat. Remove the bay leaves. Sprinkle the filé powder over the top and stir gently; this acts as a final thickener and adds a distinct earthy flavor.
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12
Stir in the green onions and parsley right before serving to maintain their bright color and fresh taste.
💡 Chef's Tips
The secret is the roux: patience is your best friend, so keep the heat low and stir constantly to avoid burning. If you dislike the texture of okra, you can sauté it separately in a splash of vinegar before adding to the pot to 'de-slime' it. Always use high-quality seafood stock; if you peel your own shrimp, boil the shells with onion and celery to make a quick, superior stock. Never boil the gumbo after adding the filé powder, as it can become stringy and lose its thickening properties. Gumbo often tastes even better the next day, making it a perfect make-ahead dish for a Mardi Gras party.
🍽️ Serving Suggestions
Serve over a generous scoop of fluffy white long-grain rice. Accompany with a piece of buttery, toasted French bread for dipping into the rich broth. Provide a bottle of high-quality Louisiana hot sauce on the side for those who want an extra kick. Pair with a cold, crisp Abita beer or a refreshing Hurricane cocktail to complete the Carnival theme. A side of classic potato salad is a traditional South Louisiana accompaniment often served right in the bowl!