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Louisiana Seafood Gumbo

Louisiana Seafood Gumbo recipe image
This authentic Louisiana Seafood Gumbo is a comforting bowl of warmth, featuring a deep, dark roux that forms the flavorful backbone of the dish. Packed with tender shrimp, plump oysters, and sweet crabmeat, it is balanced by the earthy texture of okra and the bright acidity of tomatoes. The aromatic "holy trinity" of onions, celery, and bell peppers infuses every spoonful with classic Cajun soul. Perfect for cold evenings or gathering with friends, this stew offers a complex interplay of savory, spicy, and umami notes. Serve it over a bed of fluffy white rice for the ultimate Southern comfort experience. It&# 226;ÂÂs a labor of love that rewards you with unforgettable flavor and tradition in every bite.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 304.1
Description
This authentic Louisiana Seafood Gumbo is a comforting bowl of warmth, featuring a deep, dark roux that forms the flavorful backbone of the dish. Packed with tender shrimp, plump oysters, and sweet crabmeat, it is balanced by the earthy texture of okra and the bright acidity of tomatoes. The aromatic "holy trinity" of onions, celery, and bell peppers infuses every spoonful with classic Cajun soul. Perfect for cold evenings or gathering with friends, this stew offers a complex interplay of savory, spicy, and umami notes. Serve it over a bed of fluffy white rice for the ultimate Southern comfort experience. It&# 226;ÂÂs a labor of love that rewards you with unforgettable flavor and tradition in every bite.
Ingredients
  • 3 tablespoon Oil
  • 3 tablespoon Flour
  • 2 lg Onions, chopped
  • 3 cup Okra, chopped
  • 2 tablespoon Oil
  • 1 can Tomatoes
  • 3 Garlic Clove; minced
  • 2 quart ;Water
Directions
  1. 1
    In a large heavy-bottomed pot, combine 3 tablespoons of oil and flour over medium heat to make a roux, stirring constantly until it reaches a dark brown color, resembling peanut butter.
  2. 2
    Add 2 pounds of shrimp to the roux and cook for a few minutes until they begin to turn pink, then set the mixture aside.
  3. 3
    In the same pot, add 2 tablespoons of oil and sauté the chopped okra and onions until the okra is almost done and the onions are softened.
  4. 4
    Add the canned tomatoes and minced garlic to the pot and cook for a few minutes longer until the tomatoes break down.
  5. 5
    Pour in 2 quarts of water and season with salt and black pepper to taste, bringing the liquid to a gentle simmer.
  6. 6
    Return the shrimp and roux mixture to the pot and simmer for about 10 minutes to allow flavors to meld.
  7. 7
    Add 1/2 pint of oysters, 1 can of crabmeat, and any whole crabs, simmering until the crabs are cooked through and the oysters are plump.
  8. 8
    Stir in 1/2 cup of finely chopped parsley and 1/2 cup of finely chopped scallion tops, and simmer for another 15 to 20 minutes.
  9. 9
    Ladle the hot gumbo over steamed white rice and serve, allowing each person to add fresh file powder to their taste.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 304.1kcal
% Daily Value *
Total Fat 19.5g30%
Saturated Fat 2.8g14%
Cholesterol 0.0mg0%
Sodium 21.6mg1%
Total Carbohydrate 30.6g11%
Dietary Fiber 8.1g33%
Sugars 7.4g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cajun, gumbo, seafood, shrimp, oysters, crabmeat, okra, roux, louisiana, southern, stew, comfort food, spicy, traditional, rice, file powder, simmer, onions, garlic, tomatoes
Read it online: https://www.chefs-mate.com/recipe/louisiana-seafood-gumbo/