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–+ servings

The Best Seafood Gumbo

A classic Louisiana stew with bold Creole flavors. This gumbo is a hearty mix that features shrimp, crab and okra simmered in a savory broth.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course dinner, lunch
Cuisine American, cajun, creole
Servings 6 people

Equipment

  • 1 Dutch oven or heavy bottom pot

Ingredients
  

  • 12 oz. 12Andouille sausage sliced
  • 3/4 cup. bacon fat duck fat or vegetable oil can be used as well.
  • 1 cup all-purpose flour
  • 1 medium yellow onion, finely chopped see notes
  • 1 bell pepper, finely chopped see notes
  • 2 celery stalks, finely chopped
  • 4 cups beef broth see notes
  • 1 cup water see notes
  • 15 oz. canned diced tomatoes
  • 5 garlic cloves, minced or diced
  • 6 thyme sprigs
  • 1 tbsp. Old Bay
  • 2 tsp. dried oregano
  • 2 tbsp. hot pepper sauce
  • 2 tsp. sugar
  • 1/2 tsp. cayenne pepper double for spicier
  • 1 tbsp. oyster sauce
  • 2 tbsp. apple cider vinegar
  • 15 oz. frozen okra
  • 1 lb. large or jumbo raw shrimp peeled, deveined, and tail-off
  • 1 lb. lump crab meat picked through to remove any leftover shells.
  • salt & pepper to taste
  • cooked rice for serving optional, based on preference

Instructions
 

  • In a large Dutch oven, or large heavy bottom sauce pan, heat oil over medium high heat. Add andouille sausage, and brown on both sides for about 2 - 3 minutes. Remove sausage and let rest on plate.
  • To make the roux, reduce heat to medium-low. Add the bacon or duck fat and whisk in flour. Continuously whisk until roux is a dark brown color. This process can take between 20 - 25 minutes or longer, depending on heat level. It is important to consistently whisk to prevent roux from burning.
  • Stir bell pepper, onions and celery into roux mixture. Cook, stirring constantly for about 5 minutes. Stir in diced tomatoes, and continue to cook for about 3 minutes, constantly stirring. Stir in sausage and garlic.
  • Add beef broth and water. Stir or whisk together until the liquid is thoroughly mixed with the roux, and there are no visible lumps. Add thyme sprigs, old bay, oregano, hot sauce, sugar, cayenne pepper, oyster sauce and bay leaves. Stir together, or whisk until everything is blended completely. Bring to a simmer, then reduce heat to low. Simmer covered for 1 hour, stirring occasionally.
  • After gumbo has simmered for 1 hour, heat a small skillet over medium heat. Add the frozen okra and apple cider vinegar. Cook for about 8 minutes, then use a slotted spoon to add the okra to the gumbo. Continue to simmer for 1 hour, stirring occasionally.
  • Stir in shrimp and crab meat. Cook for 5 additional minutes until shrimp is pink in color. Taste and add salt if needed.
  • Remove bay leaves and thyme sprigs. Serve hot with cooked rice.

Notes

Notes and subsitutions
  • Use a food processor to finely chop vegetables.
  • Beef base or beef bouillon can be used instead of beef broth.  If using this method, use 6 cups water, instead of 4 cups of beef broth and 2 cups of water.  The beef base or bouillon can be added to the water, and dissolved before adding it to the pot.
Keyword gumbo, seafood gumbo
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