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Louisiana Seafood Gumbo: A Taste of the Bayou

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Rich Louisiana Seafood Gumbo with dark roux, “holy trinity” vegetables, smoked sausage, shrimp, crab, and oysters. Simmered to perfection and served over rice.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup vegetable oil (or canola oil)
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound lump crab meat, picked over for shells
  • 1 pound oysters, shucked (reserve liquor)
  • 1/2 pound smoked sausage, sliced (Andouille is traditional)
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1/4 cup chopped fresh parsley
  • 2 green onions, thinly sliced
  • 8 cups seafood stock (or chicken stock)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (or more, to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (or more, to taste)
  • 1/4 teaspoon white pepper
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce (such as Tabasco)
  • Reserved oyster liquor
  • Cooked white rice
  • Hot sauce (optional)

Instructions

  1. Make the Roux: In a heavy-bottomed pot or Dutch oven, whisk together the flour and oil until smooth. Cook over medium heat, stirring constantly, for 30-45 minutes (or longer) until a dark chocolate brown color is achieved. Reduce heat if browning too quickly. Remove from heat and cool slightly.
  2. Sauté Vegetables: Add the chopped onion, bell pepper, and celery to the pot with the roux. Cook over medium heat, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute or two, until fragrant.
  3. Simmer the Gumbo: Gradually pour in the seafood stock (or chicken stock), stirring constantly to prevent lumps. Add the bay leaves, thyme, oregano, cayenne pepper, black pepper, salt, white pepper, Worcestershire sauce, hot sauce, and reserved oyster liquor. Add the sliced smoked sausage. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 1 hour (or longer, up to 2-3 hours) for a richer flavor. Stir occasionally.
  4. Taste and Adjust: After simmering for at least an hour, taste the gumbo and adjust the seasonings as needed.
  5. Add Seafood: Add the shrimp to the gumbo and cook for about 3-5 minutes, or until pink and opaque. Gently stir in the crab meat and cook for another 2-3 minutes, or until heated through. Add the oysters and cook for about 2-3 minutes, or until their edges curl slightly.
  6. Finish and Serve: Remove from heat. Stir in the chopped fresh parsley and green onions. Serve hot over cooked white rice. Garnish with fresh parsley or green onions, if desired. Serve with hot sauce on the side (optional).

Notes

  • The roux is the most important part of the gumbo. Don’t rush it, and stir constantly to prevent burning. A burnt roux will ruin the flavor.
  • Simmering the gumbo for a longer time will develop a richer, deeper flavor.
  • Adjust the cayenne pepper and hot sauce to your desired level of spiciness.
  • Andouille sausage is traditional, but any good smoked sausage will work.
  • Be careful not to overcook the seafood. Add it towards the end of the cooking process.

Find it online: https://anasrecipes.com/louisiana-seafood-gumbo/