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Louisiana Seafood Gumbo with Okra

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Soups
Servings 8 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Make the Roux : In a large heavy-bottomed pot or Dutch oven, combine vegetable oil and flour over medium heat. 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 : Add onion, bell pepper, and celery to the roux. Cook for 5–7 minutes until softened. 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 : Slowly pour in seafood stock while whisking to prevent lumps. Add diced tomatoes (if using), bay leaves, and Worcestershire sauce. Bring to a simmer.
  • Step 4: Add Okra and Fish : 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 : 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 : Stir in green onions and parsley. Adjust seasoning with salt, pepper, and hot sauce as desired. Remove bay leaves.