New Orleans Seafood Gumbo
A authentic Cajun gumbo with shrimp and crab simmered in a rich roux-based broth. Served over rice with okra and aromatic vegetables.
- Total time
- 60 min
- Servings
- 6
- Calories
- 285
- Protein
- 28g
Ingredients
- ½ cup olive oil
- ½ cup all-purpose flour
- 1 large onion, diced
- 2 stalks celery, diced
- 8 oz okra, sliced (fresh or frozen)
- 6 cups seafood stock or chicken broth
- 1.5 lb shrimp (peeled) and crab meat (mixed)
Instructions
- 1
Heat oil in a large heavy pot over medium-high until shimmering, about 90 seconds.
- 2
Whisk in flour slowly, stirring constantly to prevent lumps. Cook until chocolate-brown, 10–12 minutes.
- 3
Add onion and celery to the roux. Sauté, stirring often, until softened and fragrant, 5 minutes.
- 4
Pour in stock slowly, stirring to dissolve any roux clumps. Bring to a steady simmer.
- 5
Add okra and simmer uncovered for 20 minutes until okra softens and releases its thickening agent.
- 6
Add shrimp and crab meat to the pot. Stir gently and cook until shrimp is opaque, 3–4 minutes.
- 7
Season with salt and pepper to taste. Ladle into bowls over rice and serve immediately.
Tools you’ll need
- large heavy pot (5-quart minimum)
- whisk
- wooden spoon
- ladle
- measuring cups and spoons
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