February 27, 2025 Plume Ridge Bottle Shop

Seafood Gumbo Recipe

When it comes to comforting hearty meals, few dishes rival a well-made seafood gumbo. Hailing from Louisiana, gumbo is a popular staple of Creole and Cajun cuisine. It brings together African, French, and Spanish culinary influences into one pot. This seafood gumbo recipe takes time and prep work, but the end result is worth every minute, I guarantee. Whether you're preparing for a family gathering or a cozy night in, this gumbo will transport your taste buds straight to the bayou.

Ingredients

For the Roux:

½ cup vegetable oil (or bacon grease if you have it)
½ cup all-purpose flour

For the Gumbo:

1 large onion, finely chopped
1 green bell pepper, finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
1 pound andouille sausage, sliced into rounds
1 pound shrimp (peeled and deveined)
1 pound crabmeat (lump or claw)
1 dozen raw oysters (optional, but traditional)
1 pound okra, sliced (fresh or frozen)
8 cups seafood or chicken stock
1 (14.5 oz) can of diced tomatoes
2 bay leaves
2 teaspoons Cajun seasoning
1 teaspoon paprika
½ teaspoon cayenne pepper (optional for extra heat)
Salt and black pepper to taste
2 tablespoons Worcestershire sauce
2 teaspoons filé powder (ground sassafras leaves, optional)
Cooked white rice (for serving)
Green onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)

Instructions

1. Make the Roux:

The roux is the foundation of any good gumbo. In a heavy-bottomed stockpot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to form a smooth paste. Stir continuously for 20-30 minutes until the roux turns a deep, dark brown color (like chocolate). Be careful not to let it burn—lower the heat if necessary.

2. Add the Holy Trinity:

Once your roux is ready, add the chopped onion, green bell pepper, and celery (known as the "Holy Trinity" of Cajun cooking) to the pot. Sauté for about 5 minutes until softened. Stir in the garlic and cook for another minute.

3. Build the Base:

Add the sliced andouille sausage to the pot and let it brown slightly. Then, stir in the okra and cook for 5 minutes to reduce its sliminess. Add the diced tomatoes, seafood stock, bay leaves, Worcestershire sauce, Cajun seasoning, paprika, cayenne (if using), and a pinch of salt and pepper. Bring the mixture to a simmer.

4. Let It Simmer:

Lower the heat and let the gumbo simmer gently for about 45 minutes, stirring occasionally. This allows the flavors to meld together beautifully.

5. Add the Seafood:

About 10 minutes before serving, add the shrimp, crabmeat, and oysters to the pot. Let the seafood cook through—this should only take a few minutes. Stir in the filé powder for added thickness and flavor (if using).

6. Serve and Enjoy:

Ladle the gumbo over warm white rice in bowls. Garnish with chopped green onions and fresh parsley for a pop of color and flavor.

Wine Pairing Suggestion
Wondering what wine to pair with gumbo? Seafood gumbo has a rich, complex flavor profile with a bit of spice. It pairs well with a chilled bottle of Riesling or Gewürztraminer. These white wines have a touch of sweetness that balances the heat and really enhances the seafood flavors. If you prefer red wine, try a light bodied Zinfandel.

Contributed by Ray Ibanez, E-Commerce Manager for Plume Ridge Bottle Shop.