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A deep bowl of dark seafood gumbo served over white rice with green onion garnish
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Louisiana Seafood Gumbo

Prep Time45 minutes
Cook Time2 hours
Total Time2 hours 45 minutes
Servings: 8 servings
Calories: 480kcal

Ingredients

  • 1 cup all -purpose flour
  • 1 cup vegetable oil
  • 2 large yellow onions, finely diced
  • 2 green bell peppers, diced
  • 4 stalks celery , diced
  • 4 cloves garlic , minced
  • 8 cups high -quality seafood stock
  • 1 lb fresh okra, sliced into rounds
  • 2 lbs large shrimp, peeled and deveined
  • 1 lb lump crab meat, picked for shells
  • 12 oz shucked oysters with liquid
  • 2 tablespoons Cajun seasoning
  • 2 bay leave s
  • 1 teaspoon dried thyme
  • 0.5 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 4 cups cooked white rice
  • 0.5 cup chopped green onions for garnish
  • 0.25 cup chopped fresh parsley for garnish

Instructions

  • In a heavy-bottomed cast iron Dutch oven, combine flour and oil over medium-low heat to begin the roux.
  • Whisk the roux constantly for 30 to 45 minutes until it reaches the color of dark chocolate, being careful not to burn it.
  • Immediately add the onions, bell peppers, and celery to the roux to stop the cooking process; sauté for 8 minutes until softened.
  • Add the minced garlic and cook for 1 minute until fragrant.
  • Slowly whisk in the seafood stock, ensuring the roux integrates without forming lumps.
  • Add Cajun seasoning, bay leaves, thyme, and cayenne pepper; bring the mixture to a boil.
  • Reduce heat to low and simmer uncovered for 60 minutes, skimming any foam or oil that rises to the surface.
  • In a separate skillet, sauté sliced okra in a tablespoon of oil for 10 minutes to reduce mucilage before adding it to the gumbo pot.
  • Add the shrimp to the pot and simmer for 5 minutes until they turn pink.
  • Gently fold in the lump crab meat and the oysters with their liquor; cook for an additional 3 to 5 minutes until the edges of the oysters begin to curl.
  • Adjust seasoning with salt and pepper to taste; remove bay leaves.
  • Serve in wide bowls over a scoop of white rice, garnished with green onions and parsley.