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Authentic Seafood Gumbo - A Hearty, Classic Louisiana Stew

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Seafood: 1 lb large shrimp, peeled and deveined (reserve shells); 8 oz lump crabmeat (picked over for shells); 12 oz firm white fish (such as redfish, snapper, or cod), cut into 1-inch pieces
  • Stock: Shells from the shrimp; 6 cups water; 1 small onion (halved); 1 celery stalk; 1 bay leaf; 6 black peppercorns
  • Roux: 1/2 cup neutral oil (canola or peanut) or clarified butter; 1/2 cup all-purpose flour
  • Aromatics: 1 large yellow onion (diced); 1 green bell pepper (diced); 3 celery stalks (diced); 4 garlic cloves (minced)
  • Vegetables and thickeners: 1 cup sliced okra (fresh or frozen), optional; 1–2 tsp filé powder (sassafras), optional for serving
  • Seasoning: 1 1/2 tsp kosher salt (plus more to taste); 1 tsp black pepper; 1–2 tsp paprika; 1/2–1 tsp cayenne pepper (to taste); 1 tsp dried thyme; 1 tsp dried oregano; 2 bay leaves
  • Liquids: 1 (14.5 oz) can diced tomatoes with juices, optional; 1 tbsp Worcestershire sauce; 1 tsp hot sauce, plus more for serving
  • Finish: 2 tbsp chopped fresh parsley; 3 green onions (sliced)
  • Serving: Cooked white rice; lemon wedges
  • Optional: 6–8 oz andouille sausage (sliced and browned), if you like a surf-and-turf gumbo

Method
 

  1. Make the seafood stock: In a pot, combine shrimp shells, 6 cups water, halved onion, celery stalk, bay leaf, and peppercorns. Simmer 25–30 minutes. Strain and keep warm. You should have about 5 cups.
  2. Brown the sausage (optional): In a large heavy pot, brown sliced andouille over medium heat until rendered and lightly crisp. Remove and set aside, leaving a thin film of fat.
  3. Cook the roux: Add oil to the pot (or supplement with sausage fat) and whisk in flour over medium to medium-low heat. Stir constantly 20–30 minutes until the roux turns the color of dark chocolate. Do not walk away. If it smells burnt, start over.
  4. Add the trinity: Stir in diced onion, bell pepper, and celery. Cook 5–7 minutes until softened and glossy. Add garlic and cook 1 minute.
  5. Season the base: Stir in salt, black pepper, paprika, cayenne, thyme, oregano, and bay leaves. Let spices bloom 30 seconds.
  6. Build the soup: Slowly whisk in warm seafood stock, a ladle at a time, to avoid lumps. Add tomatoes if using, Worcestershire, and hot sauce. Return sausage to the pot if using.
  7. Simmer: Bring to a gentle simmer. Add okra if you want a thicker, silkier texture. Cook 25–35 minutes, stirring occasionally, until flavors meld and the gumbo slightly thickens.
  8. Add seafood: Lower the heat to just under a simmer. Gently add fish pieces and cook 3–4 minutes. Add shrimp and cook another 2–3 minutes, until just pink. Fold in crab last and warm through 1–2 minutes. Do not boil.
  9. Finish: Remove bay leaves. Stir in parsley and green onions. Taste and adjust salt, pepper, and heat.
  10. Serve: Spoon over hot white rice. Offer filé powder at the table to thicken slightly and add earthiness. Finish with a squeeze of lemon and extra hot sauce if you like.