Seafood Gumbo From New Orleans

Making Authentic New Orleans Seafood Gumbo-This homemade gumbo recipe is brimming with fresh seafood and intense Cajun flavors for a delectably bold taste of Louisiana.

Nothing beats the intense, comforting flavor of authentic Louisiana gumbo.

Warm spices, succulent seafood, spicy sausage, and unity of Cajun cooking – onion, bell pepper, and celery. The incredible flavors of the Gulf Coast abound in this New Orleans Gumbo.

However, this is not a simple midweek meal to whip up in 30 minutes or less.

A good Gumbo recipe requires time and preparation, making it a weekend cooking project. Nonetheless, the vibrant goodness is well worth the time and effort.

Seafood Gumbo From New Orleans

New Orleans Seafood Gumbo

“What’s the difference between etouffee, jambalaya, and gumbo?” is a frequently asked question.

Cajun etouffee, like gumbo, is traditionally made with a thinner tomato base and served over rice. Easy Jambalaya, on the other hand, is similar to etouffee in that it has a tomato base, but rice is included in the dish, making it more like a rice pilaf.

Louisiana Gumbo, on the other hand, is made with a rich dark roux rather than tomatoes.

Seafood Gumbo From New Orleans

What Ingredients You Need

While this is one of our more involved recipes, it is well worth the extra effort. You’ll want to make this delectable dish for all of your special occasions!

Here are the ingredients for the best authentic New Orleans Seafood Gumbo recipe:

  • Flour for all purposes
  • Oil from vegetables
  • Okra, butter, and white vinegar
  • White rice with long grains
  • Sausage andouille
  • Onion, large
  • Green chili pepper
  • stalks of celery
  • cloves of garlic
  • Serrano or habanero pepper
  • Stock of seafood
  • Sauce with Worcestershire sauce
  • Thyme dried
  • Cajun flavoring
  • Crawfish with bay leaves, also known as “Gumbo crabs” or blue crabs
  • Shrimp, raw
  • Fresh oysters, Parsley, or scallions (green onions)
Seafood Gumbo From New Orleans

How to Make Authentic Seafood Gumbo

I’ve outlined all of the steps for making the best New Orleans Gumbo recipe here. While the process may appear complicated, each step is actually quite simple, albeit time-consuming.

But it’s the only way to get that crave-worthy authentic Cajun flavor!

First, prepare the Roux: Heat a large sauce pot (7-8 quarts) over medium-high heat. Whisk in the flour, oil, and butter to break up any clumps. Cook the roux for about 30 minutes, whisking frequently, until it is the color of milk chocolate, as shown in the photo.

Prepare the additional ingredients: While the roux is cooking, chop the sausages, all of the vegetables, and the fresh herbs.

De-Slime the Okra: I can’t emphasize how important it is to de-slime your fresh okra before using it in gumbo enough!

Here’s how to perfectly prepare okra: Add the vinegar to a smaller sauce pot filled with water and heat over high heat. When the water is boiling, add the chopped okra. To reduce the slime, boil for a few minutes. After that, drain and set aside.

Seafood Gumbo From New Orleans

Make the Base: Once the roux has turned a dark rich brown, add the chopped andouille sausages. Fry the sausage for 1-2 minutes in the roux before adding the chopped onion, bell pepper, celery, garlic, and habanero. Stir and cook for a few minutes.

Slow Simmer: Stir in the seafood broth, Worcestershire sauce, thyme, Cajun seasoning, and bay leaf. Then add the crawfish and crabs whole. Simmer for 1 hour on low or medium-low heat.

Cook the Rice: To reduce the number of dishes to wash, cook the rice in the same smaller pot you used to cook the okra, following the package directions. When the rice is done, fluff it up and set it aside until ready to use. I usually start my rice.

Seafood Gumbo From New Orleans

Finally, cover the gumbo pot and remove it from the heat. Allow the gumbo to rest for at least 30 minutes to allow all of the flavors to combine without overcooking the seafood. I know it’s difficult to wait when your kitchen smells so good, but I promise it’ll be worth it!

To serve, rewarm the gumbo for a few minutes if necessary. Then top with a heaping scoop of warm rice and a sprinkling of parsley and/or scallions in large bowls.

Leftover Louisiana Gumbo will keep in an airtight container in the fridge for up to 3 days. As the flavors intensify the next day, I enjoy eating this hearty dish. I do, however, recommend making fresh rice to go with it.

Seafood Gumbo From New Orleans

Get the Complete Authentic New Orleans Seafood Gumbo Recipe Below. Enjoy!

Seafood Gumbo From New Orleans

What Other Seafood Can I Use to Make Traditional Gumbo?

Certain types of seafood may be difficult to find depending on where you live. You can certainly substitute what is fresh and readily available for the crawfish and small crabs.

Simply follow this simple rule: simmer for an hour if the seafood is in shells. Simmer for 5 minutes if not using peeled and deveined shrimp or scallops.

Seafood Gumbo From New Orleans

Looking for More Cajun-Inspired Recipes?

Seafood Gumbo From New Orleans

Seafood Gumbo From New Orleans

Difficulty:BeginnerCook time:2 hours Rest time: 30 minutesServings:6 servings

Description

Making Authentic New Orleans Seafood Gumbo – This homemade gumbo recipe is brimming with fresh seafood and intense Cajun flavors for a delectably bold taste of Louisiana.

Ingredients

Instructions

  1. Make the Roux: Set a large 7-8 quart saucepot over medium-high heat. Add the flour, oil, and butter. Whisk well to break up any clumps. Cook the roux for 30-40 minutes, whisking regularly until it is the color of milk chocolate.
  2. Prep: Meanwhile, chop the sausages, all the vegetables, and herbs.
  3. De-Slime the Okra: Set a smaller saucepot filled with water and over high heat. Add the vinegar. Once boiling, add the chopped okra. Boil for 3-4 minutes to reduce the slime. Then drain and set aside.
  4. Build the Base: Once the roux is a dark rich brown color, add in the andouille sausages. Fry it in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. Stir and sauté for 8-10 minutes.
  5. Slow Simmer: Add in the seafood broth, Worcestershire sauce, thyme, Cajun seasoning, and bay leaf. Stir well. Then mix in the crawfish and whole crabs. Simmer on low for 1 hour.
  6. Cook the Rice: Use the same smaller pot you used for the okra to cook the rice. Cook according to the package instructions. Once cooked, fluff the rice, and cover until ready to use.
  7. Finish: Now add the shrimp, oysters (plus crabmeat if using), and okra. Simmer another 5 minutes.
  8. Rest: Cover the gumbo pot and turn off the heat. Let the gumbo rest for at least 30 minutes, so all the flavors have longer to mix and mingle, without overcooking the seafood.
  9. To Serve: Rewarm the gumbo, if needed, for 2-3 minutes. Then serve it in large bowls with a heaping scoop of rice, and a sprinkling of parsley and/or scallions.

Notes

  • Certain types of seafood may be difficult to find depending on where you live. You can certainly substitute what is fresh and readily available for the crawfish and small crabs. Simply follow the rule: if it’s in shells, let it simmer for an hour. If not, only cook for 5 minutes.
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