Real Cajun Seafood Gumbo from a Louisianian
Prepare your taste buds for a true taste of the bayou with this "Real Cajun Seafood Gumbo from a Louisianian." This soul-warming dish captures the essence of authentic Louisiana cooking with a dark, velvety roux as its base and an irresistible medley of fresh shrimp, lump crabmeat, oysters, and spicy andouille sausage. Loaded with traditional Creole "holy trinity" vegetables—onions, bell peppers, and celery—alongside tender okra and aromatic seasonings like thyme, paprika, and cayenne, this gumbo strikes the perfect balance of hearty and flavorful. Finished with a dash of file powder and served piping hot over fluffy white rice, each bowl is a celebration of Cajun heritage. Garnished with bright green onions and fresh parsley, this recipe is a must-try for lovers of seafood and classic Southern cuisine. Ideal for family dinners or gatherings, it’s an unmissable homage to Louisiana’s rich culinary culture.
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Recipe Information
Ingredients
- 0.75 cup vegetable oil
- 0.75 cup all-purpose flour
- 1 large, diced yellow onion
- 1 large, diced green bell pepper
- 3 stalks, diced celery
- 4 cloves, minced garlic
- 2 cups, sliced okra
- 12 ounces, sliced cooked andouille sausage
- 1 pound, peeled and deveined fresh shrimp
- 0.5 pound lump crabmeat
- 1 pint oysters
- 8 cups seafood stock or chicken stock
- 1 teaspoon file powder
- 0.5 teaspoon dried thyme
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 2 leaves bay leaves
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 3 cups, cooked white rice
- 0.25 cup, sliced (for garnish) green onions
- 0.25 cup, chopped (for garnish) fresh parsley
Instructions
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Slowly whisk in the flour to form a roux. Stir constantly for about 25-30 minutes until the roux turns a deep chocolate brown color. Be careful not to let it burn.
Once the roux is ready, add the diced onion, bell pepper, and celery directly to the pot. Cook for about 5 minutes until the vegetables are softened. Then stir in the minced garlic and cook for 1 more minute.
Gradually add the seafood stock while stirring to ensure there are no lumps from the roux. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Add the sliced andouille sausage, okra, bay leaves, dried thyme, paprika, cayenne pepper, salt, and black pepper. Simmer uncovered for 45 minutes, stirring occasionally.
Add the shrimp, crabmeat, and oysters to the pot. Simmer for an additional 10 minutes until the shrimp are fully cooked and the oysters are tender.
Remove the pot from heat and stir in the file powder. Taste and adjust seasoning with additional salt, pepper, or cayenne if needed.
Serve the gumbo hot over cooked white rice. Garnish with sliced green onions and chopped parsley for a fresh burst of flavor.
Nutrition Facts
Calories |
3902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.6 g | 329% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 103.4 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 7590 mg | 330% | |
| Total Carbohydrate | 291.5 g | 106% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 24.7 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 921 mg | 71% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 3998 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
