Seafood Gumbo

There’s nothing quite like the intense, comforting taste of an authentic Louisiana seafood gumbo. How to Make Authentic New Orleans Seafood Gumbo – This homemade gumbo recipe is loaded with lots of fresh seafood and intense Cajun flavors for a deliciously bold taste of Louisiana. Also, check out PrimeWater Seafood for fresh seafood that is SUSTAINABLY RAISED & TRACEABLE.

This humble southern stew represents the marriage of cultures, subtleties of tradition, local ingredients, and, above all, community. For many families in South Louisiana, gumbo is a weekly ritual. With so many options, every family perfected its own treasured recipes, which leads to impassioned debate on which one is best.

Where Did Gumbo Originate? The beginnings and ends of gumbo are ever-evolving. Due to conflicting sources of its origin, gumbo cannot be attributed to one culture but is the amalgamation of many distinct cuisines that found their way to South Louisiana, including but not limited to African, Native American, and European. 

The only thing more New Orleans than a dented pot of gumbo simmering on the back burner is arguing about the right way to make it. With a heritage claiming both French and West African roots, gumbo is a thick stew served over rice and made with a roux (a mixture of butter and flour) and a wide variety of ingredients such as celery, peppers, okra, onions chicken, sausage and/or seafood.

Not quite what you are looking for? How about a simple Seafood Boil?

Seafood Gumbo

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How to Make Authentic New Orleans Seafood Gumbo – This homemade gumbo recipe is loaded with lots of fresh seafood and intense Cajun flavors for a deliciously bold taste of Louisiana.

• Author: A Spicy Perspective
• Prep Time: :30
• Resting Time: :30
• Cook Time: 2:00
• Total Time: 3:00
• Yield: 6 1x
• Category: Soup
• Method: Stove Top
• Cuisine: Louisiana

Ingredients

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• 1/2 cup all-purpose flour
• 1/4 cup vegetable oil
• 1/4 cup butter
• 12 ounces fresh or frozen okra chopped
• 2 tablespoons white vinegar
• 2 cups dried long grain rice
• 12 ounces andouille sausage, sliced
• 1 large sweet onion peeled and chopped
• 1 large green bell pepper
• 1 cup chopped celery
• 4–5 cloves garlic minced
• 1 habanero pepper seeded and minced (or serrano)
• 8 cups seafood stock
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried thyme
• 2 teaspoons Cajun seasoning
• 1 bay leaf
• 1 pound crawfish
• 1 pound small “gumbo crabs” or blue crabs or crab meat
• 1 pound large raw shrimp cleaned
• 1 pint shucked oysters (optional)
• 1 cup chopped parsley and/or chopped scallions for garnish

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Instructions

• Make the Roux: Set a large 7-8 quart sauce pot over medium-high heat. Add the flour, oil, and butter. Whisk well to break up any clumps. Cook the roux for 30-40 minutes, whisking regularly, until it is the color of milk chocolate.
• Prep: Meanwhile, chop the sausages, all the vegetables, and herbs.
• De-Slime the Okra: Set a smaller saucepot filled with water and over high heat. Add the vinegar. Once boiling, add the chopped okra. Boil for 3-4 minutes to reduce the slime. Then drain and set aside.
• Build the Base: Once the roux is a dark rich brown color, add in the andouille sausages. Fry it in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. Stir and sauté for 8-10 minutes.
• Slow Simmer: Add in the seafood broth, Worcestershire sauce, thyme, Cajun seasoning, bay leaf. Stir well. Then mix in the crawfish and whole crabs. Simmer on low for 1 hour.
• Cook the Rice: Use the same smaller pot you used for the okra to cook the rice. Cook according to the package instructions. Once cooked, fluff the rice, and cover until ready to use.
• Finish: Now add the shrimp, oysters (plus crabmeat if using), and okra. Simmer another 5 minutes.
• Rest: Cover the gumbo pot and turn off the heat. Let the gumbo rest for at least 30 minutes, so all the flavors have longer to mix and mingle, without overcooking the seafood.
• To Serve: Rewarm the gumbo, if needed, for 2-3 minutes. Then serve it in large bowls with a heaping scoop of rice, and a sprinkling of parsley and/or scallions.

Notes

Depending on where you live, it might be tricky to find certain types of seafood. You can certainly swap what is fresh and available to you for the crawfish and small crabs. Just follow the rule, if it’s in shells simmer for an hour. If it’s not, only simmer for 5 minutes.