How To Make Seafood Gumbo New Orleans-Style

There are few things that delight the tummy more than a hot bowl of delicious gumbo. Many a New Orleans cook and chef have prepared the dish to perfection with select ingredients.

In this article, we’ll show you how to make some terrific, tasty and flavorful gumbo.

How To Make Gumbo New Orleans-Style

The recipe for gumbo, like many stews in the Bayou, includes the “Holy Trinity” of ingredients — onions, celery and bell peppers. There are several other ingredients to make gumbo, including sausage, beef, chicken, duck, alligator and shellfish.

We’ll make us some good seafood gumbo.

Seafood Gumbo is a delicious and flavorful Louisiana seafood dish that combines various seafood with a rich roux-based broth. Here’s a basic recipe to make Seafood Gumbo:

Ingredients:

• 1/2 cup vegetable oil or canola oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 pound fresh or frozen okra, sliced
• 1 can (14.5 ounces) diced tomatoes (with juice)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 bay leaf
• 6 cups seafood or chicken broth
• 1 pound medium shrimp, peeled and deveined
• 1/2 pound crab meat (fresh or canned)
• 1/2 pound shucked oysters (optional)
• 1/2 pound firm white fish (such as cod or snapper), cut into bite-sized pieces
• Salt and pepper to taste
• Cooked white rice, for serving
• Chopped green onions or parsley for garnish

Instructions:

1. Prepare the Roux:
   • In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
   • Gradually whisk in the all-purpose flour, stirring constantly to prevent lumps.
   • Continue to cook the roux, stirring frequently, until it reaches a dark brown color. Be patient; this can take about 30 minutes. The roux is a crucial element for the gumbo’s flavor, so take care not to burn it.
2. Add Vegetables:
   • Once the roux is dark brown, add chopped onions, bell peppers, and celery to the pot. Cook for 5-7 minutes or until the vegetables are softened.
3. Add Seasonings and Tomatoes:
   • Stir in minced garlic, sliced okra (if using), diced tomatoes with their juice, thyme, oregano, paprika, cayenne pepper, and the bay leaf. Cook for another 5 minutes, allowing the flavors to meld.
4. Pour in Broth:
   • Slowly pour in the seafood or chicken broth, stirring continuously to incorporate the roux with the liquid. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.
5. Add Shrimp and Other Meats or Seafood:
   • Add the shrimp, crab meat, oysters (if using), and the firm white fish to the pot. Simmer for an additional 5-7 minutes, or until the seafood is cooked through.
6. Season and Serve:
   • Taste the gumbo and adjust the seasoning with salt and pepper as needed.
   • Serve the seafood gumbo over cooked white rice and garnish with chopped green onions or parsley.

How does it look? This is me adding the shrimp. As you can see I use Jumbo Shrimp, frozen from the grocery store.

Once the shrimp is in, you let it simmer in the roux for several minutes.

Enjoy your homemade Seafood Gumbo, a delicious taste of Louisiana cuisine!

Want to eat out on the town? A handful of restaurants have been voted to have the best gumbo in New Orleans.