Savor the bold flavors of our authentic Louisiana seafood gumbo recipe Dive into a delicious hearty dish thats sure to impress every palate
Ingredients
Scale
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups seafood stock (or chicken broth as a substitute)
1 can (14.5 oz) diced tomatoes, undrained
2 cups okra, sliced (fresh or frozen)
1 tablespoon Worcestershire sauce
2 teaspoons Cajun seasoning
1 bay leaf
2 cups shrimp, peeled and deveined
1 cup crab meat, lump (optional)
1 cup fish fillets, cut into bite-sized pieces (such as catfish or cod)
Salt and pepper to taste
3 green onions, sliced (for garnish)
Fresh parsley, chopped (for garnish)
Instructions
In a large, heavy pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly to create a roux, about 15 to 20 minutes until dark brown.
Add diced onions, bell pepper, and celery to the roux. Sauté for about 5 minutes until soft, then add minced garlic and cook for an additional minute.
Pour in the seafood stock and diced tomatoes, stirring together. Add okra, Worcestershire sauce, Cajun seasoning, bay leaf, and season with salt and pepper. Bring to a gentle boil.
Once boiling, reduce heat to low and add shrimp, crab meat, and fish fillets. Simmer for 20-30 minutes, then remove bay leaf before serving.
Serve in bowls topped with sliced green onions and fresh parsley, with steamed rice on the side.
