You'll love this savory Louisiana Seafood Gumbo because it doesn't take long to make and it is delicious!
I've made this recipe a million times, with both slow-cooking, homemade and jarred roux. This recipe uses authentic Louisiana jarred roux BUT, before you "poo-poo" this idea, read on.
I'm very picky about which jarred rouxs I use. I recommend only two brands...read on.
At the end of the day, this heaping bowl of Louisiana Gumbo is ready in about an hour!
Why you'll love this recipe!
- Uses prepared roux - no standing and stirring for hours - ready in about an hour
WAIT A MINUTE! If you've got negative thoughts about using a jarred roux, please bear with me.
I've been making gumbo for years the old fashioned way....these Louisiana brands of roux bring it to the table... trust me...I'm a Gumbo Snob.
- Delicious flavor-authentic Louisiana recipe
- Hearty and filling
- Tastes even better the next day
Here's what you'll need:
Kary's or Bootsie's Prepared jarred Roux, The Holy Trinity (onion, bell pepper, celery), seafood and chicken stock, shrimp, crab, cayenne pepper, prepared rice, green onions
I discovered these high-quality Louisiana pre-made roux's and they work just as good as standing for hours cooking your own.
Trust me...I would not lie to you. I have no vested interest in promoting these products other than they work.
There's no difference in the flavor of the roux or gumbo.
No difference in the texture.
The only difference is time...and these jarred roux's are a timesaver! Now you can make Louisiana Shrimp or Seafood Gumbo much quicker than before.
How to make it:
In a large stockpot, heat the prepared roux; add the Cajun holy trinity and cook for 5 minutes
Add seafood stock and broth; season and allow to simmer for 20 minutes or so; Add cut okra and allow to cook for 5-8 minutes; Add shrimp, crabmeat, crabclaws--any seafood you want; cook for 5-8 minutes
What is roux?
Roux, pronounced "roo", is a French term and refers to the combination of equal parts of fat and flour that are cooked to form a thickening agent.
It is the base of most sauces and gravies. The fat can be butter, oil, pan or bacon drippings and the flour is basic all-purpose white flour.
Use a prepared roux from a jar
I've experimented with a variety of dry and jarred roux mixes and I can recommend, hands down, either Kary's or Bootsie's prepared roux. Both companies are out of Louisiana and they know roux.
I've used a dried roux mix before and while it was "okay", it didn't seem to have the depth of flavor the prepared ones offer.
Don't be alarmed at the thought of using a jarred roux...it's a huge time-saver and the flavor is spot-on!
What's the Holy Trinity?
The Holy Trinity is a French-American, or Louisianan term that refers to chopped onions, celery and green bell peppers. These vegetables serve as the base of many Louisianan recipes, thus, "The Holy Trinity."
Does gumbo have tomatoes in it?
Typically, Cajun gumbo does not contain tomatoes, as opposed to Creole gumbo, which often contains tomatoes. It's one of the differences between Cajun and Creole in culinary circles.
When do I add the seafood?
Add shrimp or crabmeat about 5-8 minutes before you want to serve this delicious Louisiana gumbo! Overcooking the seafood will cause it to be rubbery.
Can I use frozen okra?
Frozen or fresh, either way. I use frozen because I usually make Gumbo in the winter when okra isn't in season.
Just rinse and thaw it out before adding it to the Gumbo. In fact, add it right before you add the shrimp, crab or crawfish to the Louisiana gumbo.
I Hate Okra. Can I Leave It Out?
Well.....you can... but it won't be a true Gumbo. The okra is included in the dish as a thickening agent. Good Gumbo is supposed to be thick and savory, not thin.
If you hate okra, just pick it out of your bowl, but you probably should add it to the recipe for texture, not to mention flavor.
What is Filé and when do I add it?
Ground Gumbo filé, pronounced "fee-lay," is dried sassafrass leaves which offer a truly unique flavor to the gumbo and serves as an additional thickener, as well as flavorant.
NEVER add ground gumbo file directly to the Gumbo while it's on the stove. Gumbo file is sprinkled on the finished, plated bowl of gumbo.
Can I make it in advance?
You can make Louisiana Seafood Gumbo in advance, just don't add the seafood until you're ready to reheat and serve.
Feel free to add any type of seafood to your gumbo-just remember, it only takes about 8-10 minutes for the seafood to cook in the broth.
- Natchitoches Meat Pie
- Creole Shrimp Pasta
- Shrimp Etouffee
- Smothered Okra and Tomatoes
- Chicken Stew
- Blackened Shrimp and Gouda Grits
- New Orleans Remoulade Sauce
If you make this recipe, please scroll down and leave a comment and rating. I love to hear from you! Thank you!
Louisiana Seafood Gumbo
- 2 lbs shrimp
- 1 15 oz. can fresh crab meat
- 1½ lbs. okra chopped (frozen is okay, too)
- 32 oz. chicken broth
- 1 can seafood stock
- 1 medium yellow onion chopped
- 2 stalks celery chopped
- 1 medium green bell pepper chopped
- 1 bunch green onions chopped (for garnish)
- 1 jar ground gumbo file
- ½ cup roux see Recipe Notes
- 1 teaspoon cayenne pepper , or adjust to taste
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 6 cups prepared rice
First Things First
- Get your shrimp prepped: buy fresh, raw shrimp, peel, devein, and season with a sprinkle of cayenne pepper; set aside
- Next, chop the vegetables and set aside
Now We're Cooking!
- In a large stockpot on medium heat, add roux; allow it to warm and soften a bit
- Add the holy trinity to roux and cook until vegetables have softened; ( chopped onions, bell peppers and celery) the mixture will be clumpy at this point, but that's okay
- Add chicken broth and seafood stock to stockpot; allow to cook and combine until all lumps of roux are dissolved
- Season with salt, pepper and a bit of cayenne; allow mixture to cook a few minutes, then taste for salt/pepper; adjust if necessary
- Add crab meat; place lid on stockpot and reduce heat to medium-low; allow to cook for 25 minutes, until all the seasonings have married
- Now it's time to make the rice. Place 4 cups white rice in large saucepan; add 6 cups of water; bring to boil, then reduce heat to simmer and place lid on rice; let rice steam for about 9 minutes
- Once rice is done, turn the heat off the rice; leave the lid on
- Add okra to the gumbo; allow to cook for 10 minutes; then, add shrimp to the stockpot of gumbo; allow shrimp to cook for an additional 5-8 minutes, until they're pink
- Place a heaping scoop of rice in a bowl, top with gumbo, garnish with green onions and add a pinch or two of ground gumbo file to the gumbo
- Dark brown roux is the base of the gumbo. You can make your own or buy a jar pre-made. I use either Kary's or Bootsie's Roux--both from Louisiana. This cuts down on the preparation time immensely. However, if you choose to make your own roux, you'll need equal parts of oil and flour. Start with ½ cup each and increase if needed.
- Homemade dark roux takes about 40 minutes to make, so if time isn't on your side, get the jarred version.
- Do not add gumbo file powder until after you've poured the gumbo in a bowl