Louisiana Seafood Gumbo

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A bowl of Louisiana Seafood Gumbo captures the heart of Southern comfort cooking like few other dishes can. This rich, flavorful stew is a celebration of coastal bounty and Cajun tradition, blending tender shrimp, savory sausage, okra, and the iconic “holy trinity” of onion, celery, and bell pepper. Each spoonful delivers layers of smoky, spicy, and savory depth, balanced beautifully by a scoop of white rice that soaks up every drop of the soulful roux-based broth.

Whether you’re serving it for a family gathering, a special Sunday supper, or just craving a warm, hearty meal, this gumbo is both a showstopper and a comforting classic. Cooked low and slow, with bold seasonings and traditional techniques, it’s a meal that brings people together around the table—and always leaves them wanting more.

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Ingredients for Louisiana Seafood Gumbo

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour (for roux)
• 1 large onion, finely chopped
• 1 green bell pepper, diced
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 lb andouille sausage, sliced
• 1 lb shrimp, peeled and deveined
• 1/2 lb crab meat (optional)
• 1 qt seafood stock or chicken stock
• 1 can (14 oz) diced tomatoes, with juice
• 1 cup okra, sliced
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt and black pepper, to taste
• Cooked white rice, for serving
• Chopped green onions, for garnish
• Fresh parsley, for garnish

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Step 1: Make the Roux

In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to form a roux. Stir constantly for 20–30 minutes, or until the mixture becomes a deep brown color similar to chocolate. Be patient and vigilant—burnt roux will ruin the dish, so stir continuously to avoid scorching.

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Step 2: Sauté the Vegetables

Add the chopped onion, bell pepper, and celery to the roux. Cook for 5–7 minutes, stirring frequently, until the vegetables are softened and aromatic. Add the minced garlic and sauté for another minute.

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Step 3: Add the Sausage and Tomatoes

Stir in the sliced andouille sausage and cook for about 5 minutes, allowing it to brown slightly and release flavor. Add the diced tomatoes with their juice, and mix everything thoroughly.

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Step 4: Build the Base

Pour in the seafood or chicken stock and stir well to combine. Bring the mixture to a boil, then reduce the heat to a low simmer. Add bay leaves, thyme, paprika, cayenne, salt, and pepper. Let it simmer uncovered for 30–40 minutes, stirring occasionally to develop flavor.

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Step 5: Add the Seafood and Okra

Toss in the shrimp, okra, and crab meat (if using). Simmer for another 10–15 minutes, or until the shrimp are pink and fully cooked, and the okra has softened. Skim off any foam or oil that rises to the top.

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Step 6: Final Touches

Taste and adjust the seasoning if needed. Remove the bay leaves. Serve the gumbo hot over scoops of steamed white rice, and garnish with chopped green onions and parsley.

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Storage Instructions

Louisiana Seafood Gumbo stores exceptionally well, and in fact, many say it tastes even better the next day as the flavors continue to develop.

• Refrigerator: Allow the gumbo to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3–4 days.
• Freezer: For longer storage, gumbo can be frozen for up to 3 months. Use freezer-safe containers or heavy-duty zip-top bags. Freeze without the rice for best texture upon reheating.
• Reheating: Thaw overnight in the fridge (if frozen). Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Add a splash of stock or water if it thickens too much.

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Estimated Nutrition

(Per serving, assuming 6 servings)

• Calories: ~420
• Protein: 28g
• Carbohydrates: 20g
• Fat: 25g
• Saturated Fat: 7g
• Cholesterol: 150mg
• Sodium: 900mg
• Fiber: 3g
• Sugar: 4g

Note: Nutrition values may vary based on specific ingredients and portion sizes.

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Frequently Asked Questions

1. Can I make gumbo without a roux?

You can, but the roux adds the essential depth and richness that defines gumbo. Without it, the dish may lack its signature flavor and texture.

2. What kind of shrimp should I use?

Use medium to large shrimp, peeled and deveined. Tail-on or tail-off is up to your presentation preference.

3. Can I use frozen seafood?

Yes, just make sure it’s fully thawed and drained before adding to the pot to avoid watering down the gumbo.

4. Is andouille sausage necessary?

While it’s traditional, you can substitute with other smoked sausages, such as kielbasa, though the flavor may differ slightly.

5. How spicy is this gumbo?

It’s moderately spicy due to the cayenne and sausage. You can adjust the cayenne to taste or add hot sauce for an extra kick.

6. Why is okra used in gumbo?

Okra acts as a natural thickener and adds a classic Southern flavor. You can omit it or use file powder as an alternative.

7. Can I make it ahead of time?

Absolutely. Gumbo tastes even better the next day. Just store it properly and reheat before serving.

8. What’s the best rice to serve with gumbo?

Steamed long-grain white rice is traditional, but jasmine or basmati rice can also work well for a fragrant touch.

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