Louisiana Seafood Gumbo with Okra is a signature dish of Southern Louisiana, deeply rooted in Cajun and Creole culinary traditions. This gumbo is a celebration of fresh seafood, smoky flavors, and bold spices, all tied together with a dark, nutty roux and tender okra.

What makes this gumbo special is its depth of flavor. The roux forms a rich, slightly thickened base, while the “holy trinity” of onion, bell pepper, and celery adds layers of aroma and sweetness. Okra not only adds authenticity but also gives a natural thickening and earthy flavor that balances the richness of the seafood.

Why I Love This Recipe

I love this recipe because it embodies the heart of Louisiana cooking. The combination of fresh seafood, smoky spices, and earthy okra creates a harmony of flavors that’s both comforting and indulgent.

Unlike other soups, gumbo has a complexity that evolves as it simmers, releasing aromas that fill the kitchen and whet the appetite.

Why It’s a Must-Try Dish

1. Authentic Louisiana Experience: True taste of Southern Cajun and Creole culture.
2. Complex, Bold Flavors: Smoky, spicy, and savory, with layered textures.
3. Hearty and Nourishing: Perfect for sharing with family and friends.
4. Customizable Seafood: Works with shrimp, crab, crawfish, or fish.
5. Comfort and Celebration: Great for holidays, special dinners, or casual gatherings.

Course: Main Course / Soup

Cuisine: Cajun / Creole (Louisiana, Southern U.S.)

Prep Time: 25 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 40 minutes

Servings: 6–8

Calories: Approximately 420 kcal per serving

Ingredients

For the Gumbo

• ½ cup vegetable oil
• ½ cup all-purpose flour
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• ½ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 4 cups seafood stock or chicken broth
• 2 cups diced tomatoes (optional)
• 1 lb (450 g) raw shrimp, peeled and deveined
• 1 lb (450 g) lump crab meat (fresh or canned)
• ½ lb (225 g) fish fillets, cubed (optional, like catfish or snapper)
• 2 cups sliced fresh okra
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1–2 teaspoons hot sauce (optional)
• ½ cup chopped green onions
• ¼ cup chopped fresh parsley

Optional for Serving

• Steamed white rice (1–2 cups)
• French bread or corn muffins

Cooking Directions (Step-by-Step)

Step 1: Make the Roux

1. In a large heavy-bottomed pot or Dutch oven, combine vegetable oil and flour over medium heat.
2. Stir constantly with a wooden spoon until the roux turns dark brown (like chocolate), about 15–20 minutes. Patience is key—this develops the rich gumbo flavor.

Step 2: Sauté the Vegetables

3. Add onion, bell pepper, and celery to the roux. Cook for 5–7 minutes until softened.
4. Stir in garlic, smoked paprika, thyme, oregano, cayenne, black pepper, and salt. Cook another 1–2 minutes to release the aromas.

Step 3: Build the Broth

5. Slowly pour in seafood stock while whisking to prevent lumps.
6. Add diced tomatoes (if using), bay leaves, and Worcestershire sauce. Bring to a simmer.

Step 4: Add Okra and Fish

7. Stir in sliced okra and fish fillets (if using). Simmer uncovered for 15–20 minutes until okra is tender.

Step 5: Add Shrimp and Crab

8. Reduce heat to low. Add shrimp and crab meat, gently stirring to combine. Cook for 5–7 minutes until shrimp are pink and opaque.

Step 6: Finish with Herbs

9. Stir in green onions and parsley. Adjust seasoning with salt, pepper, and hot sauce as desired. Remove bay leaves.

How to Serve

• Serve gumbo hot over steamed white rice.
• Garnish with extra parsley or green onions for a fresh pop of color.
• Pair with French bread or cornbread to soak up the flavorful broth.

Recipe Tips

• Roux patience: Stir slowly and constantly to achieve a deep, nutty flavor.
• Shrimp cooking: Add shrimp last to avoid overcooking.
• Okra freshness: Fresh okra thickens the gumbo naturally and adds an earthy flavor.
• Flavor development: Gumbo tastes even better the next day as flavors meld.

Variations

1. Mixed Seafood Gumbo: Include crawfish, scallops, or clams for a seafood medley.
2. Spicy Gumbo: Increase cayenne or add chopped jalapeños.
3. Chicken and Seafood Gumbo: Add cooked chicken pieces for extra heartiness.
4. Vegetarian Gumbo: Skip seafood, add mushrooms, bell peppers, zucchini, and use vegetable stock.
5. Smoky Gumbo: Use smoked paprika, smoked sausage, or smoked fish for additional depth.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Can be frozen for up to 2 months.
  • Cool completely, transfer to freezer-safe containers, leaving space for expansion.
  • Reheat gently on the stove over low heat, adding broth if needed.

Special Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon for stirring roux
• Chef’s knife and cutting board
• Measuring cups and spoons
• Ladle for serving

Frequently Asked Questions (FAQ)

Q1: Can I use frozen seafood?
Yes, thaw it first to avoid adding excess water to the gumbo.

Q2: Can I make this ahead of time?
Absolutely. Gumbo often tastes better the next day once flavors meld.

Q3: Can I make it gluten-free?
Yes, use gluten-free flour or cornstarch for the roux.

Q4: What if I don’t have okra?
Okra is traditional, but you can substitute with zucchini or skip—it will slightly alter the texture.

Q5: Can I add rice directly to the gumbo?
Traditionally, gumbo is served over cooked rice, not cooked inside the gumbo, to maintain the right texture.

Conclusion

Louisiana Seafood Gumbo with Okra is a celebration of Southern flavors, combining tender seafood, earthy okra, smoky spices, and a deeply flavorful roux. Each bite tells a story of Louisiana’s rich culinary heritage.

It’s hearty, soulful, and versatile, perfect for family gatherings, special occasions, or any time you want a taste of authentic Cajun and Creole cooking. With this recipe, you can bring the magic of Louisiana into your kitchen, creating a dish that’s both comforting and unforgettable.