Best gumbo new orleans
This rich and flavorful seafood gumbo is a New Orleans classic, featuring a deep, dark roux, fresh Gulf shrimp, crab, and the perfect blend of Creole spices. Serve it over rice for the ultimate Louisiana experience.
Ingredients
- ½ cup vegetable oil For the roux
- ½ cup all-purpose flour For the roux
- 1 cup onion Diced
- 1 cup bell pepper Diced green preferred
- 1 cup celery Diced
- 3 cloves garlic Minced
- 1 quart seafood stock Homemade or store-bought
- 1 can diced tomatoes 14 oz can
- 1 lb shrimp peeled & deveined Gulf shrimp preferred
- ½ lb crab meat Lump or claw meat
- 1 lb sausage Sliced optional for extra flavor
- 1 tbsp Cajun seasoning Adjust to taste
- ½ tsp salt Adjust as needed
- ½ tsp black pepper Freshly ground
- ½ tsp cayenne pepper Optional for extra heat
- 1 tsp Worcestershire sauce Enhances umami flavor
- 1 tbsp filé powder For thickening & authentic taste
- 2 tbsp fresh parsley Chopped for garnish
- 3 cups cooked white rice For serving
Instructions
- Make the Roux: In a large heavy-bottomed pot, heat vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly until the mixture turns a dark brown color, about 20-30 minutes. This roux is key to achieving deep gumbo flavor.
- Add Vegetables: Once the roux reaches the desired color, add the onion, bell pepper, and celery (the "Holy Trinity" of Cajun cooking). Sauté for about 5 minutes until the vegetables soften, then stir in the minced garlic.
- Build the Base: Slowly pour in the seafood stock, stirring constantly to prevent lumps. Add diced tomatoes, Worcestershire sauce, and Cajun seasoning. Let the gumbo simmer on low heat for about 45 minutes, stirring occasionally.
- Add Protein: Stir in the sausage (if using) and cook for another 10 minutes. Then, add the shrimp and crab meat, cooking just until the shrimp turns pink and the crab is heated through (about 5-7 minutes).
- Season and Finish: Adjust salt, pepper, and cayenne to taste. Stir in the filé powder to thicken the gumbo, then remove from heat.
- Serve: Ladle the gumbo over warm white rice, garnishing with fresh parsley. Enjoy with a side of French bread for a complete New Orleans experience.
Notes
- For a thicker gumbo, increase the amount of filé powder or let the gumbo simmer longer.
- Substitutions: If you can’t find sausage, smoked sausage or kielbasa works well.
- Storage: Gumbo tastes even better the next day! Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Spice Level: Adjust the Cajun seasoning and cayenne to your taste preference.