Cajun·non-vegetarian·medium

Seafood Gumbo

Name: Seafood Gumbo
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12 servings
Cuisine: Cajun
Ingredients: 2.0 bay leaves; 3.0 ribs celery; 8.0 cups rice; 1.0 tablespoon filé powder; 4.0 quarts fish stock; 0.5 cup flour; 6.0 cloves garlic; 2.0 bell peppers; 1.0 pound lump crab meat; 0.5 cup oil; 2.0 pounds okra; 2.0 medium onions; 2.0 dozens oysters; 12.0 servings salt and pepper; 1.0 tablespoon creole seasoning blend; 2.0 pounds shrimp; 1.0 teaspoon thyme leaves; 1.0 cup tomato purée; 4.0 tomatoes

This rich, soul-warming Seafood Gumbo is a celebration of Cajun tradition, where tender shrimp, briny oysters, and succulent fish swim in a deeply flavored roux-thickened broth. The dish balances smoky andouille sausage with the earthy, herbal notes of the holy trinity—onions, bell peppers, and celery—while filé powder lends a subtle, grassy finish. Each spoonful delivers a velvety texture and layers of spice, heat, and umami that build slowly, rewarding patience with every bite. Worth the effort for its ability to evoke the heart of Louisiana’s kitchens, this gumbo is more than a meal—it’s a bold, comforting taste of the bayou.

80 min(prep 20 + cook 60)

12 servings

450 kcal

Ingredients

bay leaves2.0
celery3.0 ribs
rice8.0 cups
filé powder1.0 tablespoon
fish stock4.0 quarts
flour0.5 cup
garlic6.0 cloves
bell peppers2.0
lump crab meat1.0 pound
oil0.5 cup
okra2.0 pounds
onions2.0 medium
dozens oysters2.0
salt and pepper12.0 servings
creole seasoning blend1.0 tablespoon
shrimp2.0 pounds
thyme leaves1.0 teaspoon
tomato purée1.0 cup
tomatoes4.0

Nutrition

450 kcalper serving

Protein30g29%

Carbs50g49%

Fat15g15%

Fiber5g5%

Sugar2g2%

Directions

1
Heat oil in a large heavy pot over medium-high heat. Whisk in flour to make a roux, stirring constantly until it turns a dark brown color, about 20-25 minutes.
2
Add chopped onions, celery, and bell peppers to the roux. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3
Stir in minced garlic, diced tomatoes, tomato purée, and thyme. Cook for 2 minutes.
4
Slowly pour in fish stock while stirring to combine. Add bay leaves, Creole seasoning, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
5
Add sliced okra and cook for 15 minutes, stirring occasionally.
6
Add shrimp and cook until pink, about 3-4 minutes. Then add lump crab meat and oysters with their liquor. Cook for an additional 2-3 minutes.
7
Remove from heat. Stir in filé powder. Serve over cooked rice.

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