Description
A classic Louisiana Seafood Gumbo featuring a rich, dark roux base combined with a medley of fresh seafood including shrimp, crab meat, and white fish. This hearty stew is flavored with traditional Cajun spices, okra, and the distinctive aromatic of file powder, delivering an authentic taste of southern Creole cuisine.
Ingredients
Scale
Roux Base
- 4 tbsp vegetable oil
- 4 tbsp all-purpose flour
Vegetables and Aromatics
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup green bell pepper, diced
- 3 cloves garlic, minced
- 1 cup okra, sliced
- 2 stalks green onions, sliced
- 2 tbsp parsley, chopped
Seafood and Stock
- 4 cups seafood stock
- 8 oz shrimp, peeled and deveined
- 8 oz crab meat
- 8 oz white fish chunks
Spices and Seasonings
- 2 tsp dried thyme
- 2 bay leaves
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp file powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Make the Roux: Heat vegetable oil in a large pot over medium heat. Whisk in the all-purpose flour continuously and cook it, stirring constantly, until it turns a dark brown color, approximately 10 to 15 minutes. This creates the thick, flavorful base for the gumbo.
- Sauté Vegetables: Add the diced onion, celery, and green bell pepper to the roux. Cook the mixture until the vegetables become softened, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, ensuring it doesn’t burn.
- Add Liquid and Spices: Slowly pour in the seafood stock while stirring to combine everything smoothly. Add dried thyme, bay leaves, cayenne pepper, and paprika, mixing well to integrate the spices.
- Simmer the Gumbo: Bring the mixture to a gentle simmer and cook for 15 minutes. This allows the flavors to meld deeply into the broth.
- Add Okra: Stir in the sliced okra and continue to simmer for an additional 10 minutes until the okra is tender and the gumbo thickens slightly.
- Cook the Seafood: Gently fold in the shrimp, crab meat, and white fish chunks. Cook for about 5 minutes, or until all seafood pieces are opaque and thoroughly cooked through.
- Finish with Herbs and File Powder: Remove the pot from heat. Sprinkle the file powder, chopped parsley, and sliced green onions over the gumbo. Stir gently to combine without breaking up the seafood.
- Season and Serve: Taste and season the gumbo with salt and black pepper as desired. Be sure to remove the bay leaves before serving. Serve the gumbo hot, ideally over steamed rice.
Notes
- Be careful when making the roux to stir constantly and prevent burning for the best flavor.
- File powder is a traditional thickening and flavoring agent in gumbo; add it at the end to preserve its aroma.
- Adjust cayenne pepper based on your preferred spice level.
- Seafood stock can be substituted with fish or chicken stock if necessary, but seafood stock enhances the authentic flavor.
- Gumbo is often served with steamed white rice or crusty French bread to soak up the broth.
