Louisiana Seafood Gumbo (Authentic Style)
Ingredients
For the Roux
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½ cup vegetable oil
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½ cup all-purpose flour
For the Gumbo Base
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1 large onion, finely chopped
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1 green bell pepper, chopped
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2 celery stalks, chopped
(This trio is the Cajun “Holy Trinity”) -
4 cloves garlic, minced
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1 tsp smoked paprika
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1 tsp Cajun seasoning
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½ tsp dried thyme
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½ tsp dried oregano
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2 bay leaves
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6 cups seafood stock (or chicken stock)
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Salt & black pepper to taste
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1 tsp hot sauce (optional but authentic)
Seafood
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300 g shrimp, peeled & deveined
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200 g crab meat (lump or claw)
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200 g firm white fish (cod, snapper, or tilapia), cubed
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Optional: oysters for extra depth
To Serve
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Cooked white rice
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Fresh parsley, chopped
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File powder (optional, traditional)
Instructions
1. Make the Roux (Most Important Step)
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Heat oil in a heavy pot over medium heat
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Whisk in flour and cook 20–25 minutes, stirring constantly
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Roux should turn deep chocolate brown (nutty smell, not burnt)
⚠️ Don’t rush this step — flavor lives here.
2. Build the Flavor
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Add onion, bell pepper & celery directly into hot roux
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Stir 3–5 minutes until softened
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Add garlic and cook 30 seconds
3. Season & Simmer
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Stir in paprika, Cajun seasoning, thyme, oregano, bay leaves
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Slowly pour in seafood stock while stirring
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Bring to a gentle simmer
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Cook uncovered 30–40 minutes, stirring occasionally
4. Add Seafood
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Add fish first, simmer 5 minutes
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Add shrimp & crab, simmer another 5–7 minutes
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Shrimp should be just pink — don’t overcook
5. Finish
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Add hot sauce, salt & pepper to taste
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Remove bay leaves
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Sprinkle parsley on top
Serve
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Spoon gumbo over hot white rice
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Finish with a pinch of file powder if using
Q & A
Q: Can I skip okra?
A: Yes. This version is roux-based (very Louisiana). Okra is optional.
Q: Can I use frozen seafood?
A: Absolutely — thaw and pat dry first.
Q: How spicy is this gumbo?
A: Medium. Adjust Cajun seasoning and hot sauce to taste.
Q: Can I make it ahead?
A: Yes! Gumbo tastes even better the next day.
Q: What rice works best?
A: Long-grain white rice — classic and perfect.