Louisiana Seafood Gumbo – A Flavorful Southern Classic

In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Gradually add the flour, stirring constantly to make a smooth paste.
Continue stirring and cooking the roux for 15-20 minutes, until it turns a rich, dark brown color (be careful not to burn it).
Once the roux is ready, set it aside while you prepare the rest of the gumbo.
Step 2: Cook the Vegetables
In the same pot, add the diced onion, green bell pepper, and celery. Cook for 5-7 minutes, until the vegetables are soft.
Add the minced garlic and cook for another minute until fragrant.
Step 3: Build the Gumbo Base
Slowly add the seafood stock or chicken broth to the vegetable mixture, stirring to combine.
Add the bay leaves, thyme, paprika, cayenne pepper, salt, and black pepper. Stir well to incorporate the spices.
Bring the mixture to a simmer and let it cook for 15 minutes, allowing the flavors to meld together.
Step 4: Add the Okra and Meats
Add the sliced okra to the pot and simmer for another 10 minutes.
Add the smoked sausage slices and cook for 5 minutes, allowing the sausage to infuse its flavor into the gumbo.
Step 5: Add the Seafood
Add the shrimp and crab legs to the pot, stirring gently to combine.
Simmer for an additional 5-7 minutes, or until the shrimp is fully cooked and pink, and the crab legs are heated through.
Step 6: Serve
Remove the bay leaves from the gumbo and discard.
Serve the gumbo over a bowl of freshly cooked white rice.
Garnish with fresh parsley and a sprinkle of gumbo filé powder (if desired).
Serving and Storage Tips