Name: Cajun Seafood Gumbo Recipe
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Cuisine: Cajun
Ingredients: 1 1/2 cups all-purpose flour; 1 1/4 cups vegetable oil; 1 large white or yellow onion, diced; 1 large green bell pepper, seeded and diced; 1 1/2 cups diced celery, including leaves; 6 cloves garlic, minced; 3 tablespoons garlic powder; 3 to 5 tablespoons Cajun seasoning; Tabasco sauce, to taste; 8 to 10 cups low-sodium seafood or chicken broth (or water); 1 (14.5 oz) can diced tomatoes; 16 oz frozen sliced okra; Vegetable oil for sautéing okra; 2 to 3 lbs andouille or smoked sausage, chicken, or alligator, chopped and seared; 3 lbs raw shrimp, deveined, heads and tails removed; 1 lb lump crab meat, drained; 8 oz oysters, rinsed and drained; White rice; Green onions, sliced; Tabasco sauce; Crackers such as oyster crackers or saltine crackers; Filé powder (optional)

Introduction

Cajun gumbo is a classic Louisiana dish bursting with bold flavors and hearty ingredients. This rich stew combines a dark roux, fresh vegetables, and a mix of seafood and sausage for a satisfying meal that feeds a crowd. Perfect for family dinners or special gatherings, gumbo warms both the body and soul.

A white bowl filled with a rich, brown stew layer containing sliced red sausage rounds, plump orange shrimp, and green okra pieces, all mixed in a thick sauce. On one side of the bowl is a neat mound of fluffy white rice, showing visible grains. Thin green scallion slices are sprinkled on top of the stew near the rice. A silver fork rests on the edge of the bowl. The bowl sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour

1 1/4 cups vegetable oil

1 large white or yellow onion, diced

1 large green bell pepper, seeded and diced

1 1/2 cups diced celery (include celery leaves for more flavor)

6 cloves garlic, minced

8 to 10 cups low-sodium seafood or chicken broth (or water)

16 oz frozen sliced okra

1 (14.5 oz) can diced tomatoes

3 tablespoons garlic powder

3 to 5 tablespoons Cajun seasoning (add cayenne pepper for more heat)

Tabasco sauce, to taste

2 to 3 lbs andouille or smoked sausage, chicken, or alligator, chopped and seared in oil

3 lbs raw shrimp, deveined with heads and tails removed

1 lb lump crab meat, drained

8 oz oysters, rinsed and drained

White rice, for serving

Green onions, sliced, for garnish

Crackers (such as oyster crackers or saltines), for serving

Filé powder (optional)

Instructions

Step 1: In a large heavy-bottomed pot over medium-high heat, combine the flour and oil. Cook the roux, stirring constantly with a whisk, until it turns a dark reddish brown, about 20 minutes. Do not walk away or stop stirring to avoid burning.

Step 2: Add the diced onion, bell pepper, and celery to the roux. Cook, stirring often, until the vegetables have wilted, about 7 minutes. Stir in the minced garlic and cook for 30 seconds more.

Step 3: Reduce heat to low and gradually add the broth to the roux, about 2 cups at a time. Bring the gumbo to a very low simmer, not boiling. Start with 8 cups of broth, adjusting later to reach desired thickness.

Step 4: In a separate pan, sauté the okra with a bit of oil until soft, about 12 minutes. To reduce sliminess, drain the okra on napkins before adding it to the gumbo.

Step 5: Stir in the tomatoes, garlic powder, Cajun seasoning, and about 3 tablespoons of Tabasco sauce. Bring the gumbo back to a low simmer.

Step 6: Simmer the gumbo uncovered or partially covered for 1 to 2 hours, stirring occasionally. During the last 20 minutes, add the seared sausage, chicken, or alligator. Adjust broth as needed for preferred consistency.

Step 7: Add the shrimp, crab meat, and oysters to the pot. Cover and turn off the heat. Let sit for about 10 minutes to allow seafood to cook through.

Step 8: Taste and adjust seasoning, adding more broth or hot sauce if needed. Serve the gumbo over cooked white rice, garnished with sliced green onions. Offer crackers and additional Tabasco on the side.

Tips & Variations

For a smoother gumbo, stir the roux constantly and watch the color carefully—it should be dark but not burnt for the best flavor.

Filé powder can be sprinkled at the end of cooking or at the table to thicken and add a distinct earthy flavor.

Feel free to mix and match proteins like shrimp, crab, chicken, sausage, or alligator based on preference and availability.

When sautéing okra, pressing it lightly between napkins helps reduce sliminess while keeping its texture.

FAQs

Can I make gumbo without seafood?

Yes, gumbo is versatile. You can omit seafood and make it with just sausage, chicken, or other preferred meats for a delicious variation.

What is the purpose of the roux in gumbo?

The roux thickens the gumbo and provides a rich, nutty flavor that is essential to the dish’s signature taste and texture.

Dinner

Cajun Seafood Gumbo Recipe