How can I tell when the roux is dark enough?

The roux should resemble melted milk chocolate or a worn copper penny, and you'll smell a nutty aroma. Cook for 15–20 minutes with constant stirring.

Can I make this gumbo ahead of time?

Yes, gumbo tastes better the next day. Cool it completely, refrigerate, and reheat gently; add fresh filé powder after reheating, as it thickens over time.

What is filé powder and can I skip it?

Filé powder is ground sassafras leaves that thicken and add earthy flavor. You can skip it, but the gumbo will be thinner; add a little extra okra instead.

Is it necessary to remove slime from okra?

Cooking the okra for 5 minutes before adding liquid helps break down its slime. If you prefer less slime, use a dry heat cooking method beforehand.

Home / Recipes / cajun / Seafood Gumbo

cajunMediumnon vegetariandairy freenut freehigh protein

Seafood Gumbo

RATING

4.6/5(187)

TASTE SCORE

10/10

A deep, soulful Louisiana stew with shrimp, crab, and okra in a dark chocolate-brown roux. This Cajun classic simmers low and slow, marrying the briny seafood with earthy filé powder and the holy trinity of onions, bell peppers, and celery. Served over a scoop of steamed white rice, it is pure comfort in a bowl.

PREP

25m

COOK

75m

SERVES

1 CUP

488 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Prep all vegetables and seafood.
1.Dice onion, bell pepper, and celery into even small cubes.
2.Slice okra into thin rounds.
3.Mince garlic cloves and chop tomatoes.
4.Peel and devein shrimp; pick over crab meat for shell fragments.
saute · ~20 min
Make the dark roux.
1.Heat oil in a heavy-bottomed pot over medium heat.
2.Whisk in flour and stir constantly until it turns a deep milk-chocolate brown, about 15 to 20 minutes.
TIPA dark roux is the soul of gumbo. Stir nonstop — if you see black specks, it is burnt and you must start over.
saute · ~6 min
Sauté the holy trinity.
1.Immediately add onion, bell pepper, and celery to the hot roux.
2.Cook, stirring often, until vegetables soften, about 5 minutes.
3.Add garlic and cook 1 more minute until fragrant.
TIPAdding the vegetables stops the roux from cooking further while building the dish's aromatic foundation.
saute · ~5 min
Cook the okra.
1.Stir sliced okra into the pot.
2.Cook for 5 minutes, stirring occasionally, until the okra releases its juices and the sliminess reduces.
simmer · ~45 min
Build and simmer the gumbo base.
1.Add chopped tomatoes, bay leaves, thyme, smoked paprika, cayenne, black pepper, salt, and Worcestershire sauce.
2.Pour in water and stir well to combine.
3.Bring to a gentle boil, then reduce heat to low.
4.Partially cover and simmer for 45 minutes, stirring occasionally.
TIPLow and slow simmering deepens the flavors. Scrape the bottom gently whenever you stir.
simmer · ~7 min
Gently cook the seafood.
1.Add shrimp and crab meat to the simmering gumbo.
2.Cook just until the shrimp turn pink and opaque, about 5 to 7 minutes.
3.Taste and adjust salt and cayenne if needed.
TIPSeafood overcooks quickly — remove the pot from heat the moment the shrimp are firm.
serve
Finish with filé powder and serve.
1.Remove bay leaves.
2.Ladle gumbo into bowls.
3.Sprinkle filé powder and sliced scallions over each serving.
TIPStir filé powder only off-heat and into individual bowls — boiling makes it stringy.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Stir the roux constantly over medium heat until it reaches a deep chocolate-brown color, about 20 minutes.
2
Add the holy trinity immediately after the roux is ready to stop it from darkening further.
3
Cook the okra until its sliminess reduces to avoid a stringy texture in the final gumbo.
4
Simmer the gumbo base uncovered for the last 15 minutes to concentrate flavors.
5
Add shrimp and crab meat only at the very end; cook just until shrimp turn pink and firm.
6
Stir filé powder into individual bowls off-heat, never into the boiling pot, to prevent a gluey texture.

RECIPE VARIATIONS