Steeped in Creole tradition and brimming with flavor, this New Orleans Seafood Gumbo brings the soul of Louisiana to your table. A slow-simmered roux, rich seafood stock, and a trio of shrimp, crab, and oysters come together with the “holy trinity” of onion, celery, and bell pepper for a deeply aromatic stew. Served over rice and garnished with green onions, gumbo is more than a meal — it’s a celebration. Make the stock a day ahead for the best flavor, and serve it with crusty bread and an ice-cold beer for true Crescent City comfort.
INGREDIENTS:
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf, crushed
1 teaspoon salt
3/4 cup vegetable oil
2 cups chopped celery
2 cups chopped onion
1 1/2 cups chopped green bell pepper
1/2 cup chopped red bell pepper
1 teaspoon minced garlic
3 tablespoons filé powder
2 teaspoons hot pepper sauce
1 1/2 cups tomato sauce
7 cups seafood gumbo stock (see below)
2 cups shucked oysters
1 cup crab meat
1 cup shrimp, peeled and deveined
Scallions, green part only, sliced for garnish, if desired
METHOD:
In a small bowl, combine the cayenne, white and black peppers, paprika, thyme, oregano, bay leaf, and salt. Set aside.
In a heavy 6-quart pot, heat the oil over medium heat. Add the onions, celery, and green peppers. Increase the heat to medium-high and cook, stirring frequently, until softened, about 5 minutes.
Stir in the garlic, filé powder, hot sauce, and the prepared spice mixture. Cook for another minute, stirring constantly, until fragrant.
Stir in the tomato sauce and continue cooking over medium-high heat until it thickens slightly. Add the seafood stock and bring to a boil. Reduce heat and simmer uncovered for 1 hour, stirring occasionally.
Just before serving, add the shrimp, oysters, and crab meat. Cover and simmer gently for 5 minutes, then turn off the heat and let rest for 10 minutes.
Spoon gumbo over hot cooked rice and garnish with sliced green onions. Serve with crusty bread and an ice-cold beer for a classic New Orleans meal.
SEAFOOD GUMBO STOCK
INGREDIENTS:
1 pound shrimp shells
5 quarts water
4 carrots, sliced
4 onions, quartered
1/2 bunch celery, sliced
2 bay leaves
3 cloves garlic, sliced
2 sprigs fresh parsley
5 whole cloves
1 teaspoon ground black pepper
1 tablespoon dried basil
2 teaspoons dried thyme
METHOD:
Preheat oven to 375°F. Spread shrimp shells on a baking sheet and roast until dried and browned at the edges.
In an 8-quart pot, combine the roasted shells, water, vegetables, herbs, and spices. Bring to a boil, then reduce heat and simmer gently for 5–7 hours.
Add water as needed during cooking to maintain 3–4 quarts of liquid.
Strain stock through a fine mesh sieve, pressing to extract all liquid. Return strained liquid to the pot and reduce to 2 quarts.
VARIATIONS:
-
Add okra, smoked sausage, chicken, scallops, or firm white fish for a heartier gumbo.
-
For extra depth, stir in a splash of dry sherry just before serving.
