Seafood and Okra Gumbo 🍤🦀🌶️
Hearty, bold, and packed with Southern flavor, this Seafood and Okra Gumbo is Louisiana comfort food at its finest. Loaded with shrimp, crab, tender okra, and a rich, smoky roux, every spoonful bursts with deep Cajun flavor. Slow-simmered to perfection, it’s a true taste of the bayou — warm, spicy, and soul-satisfying!
Ingredients
- ½ cup vegetable oil
- ½ cup all-purpose flour (for roux)
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 4 cups seafood or chicken stock
- 1 cup sliced okra (fresh or frozen)
- 1 pound shrimp, peeled and deveined
- ½ pound lump crabmeat
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- ½ teaspoon thyme
- 1 bay leaf
- ÂĽ teaspoon cayenne pepper (optional for spice)
- Salt and black pepper to taste
- 2 tablespoons chopped parsley
- Cooked white rice, for serving
Instructions
In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour to make a roux. Stir constantly for 10–15 minutes until the mixture turns a deep caramel brown — the darker the roux, the richer the flavor, but don’t let it burn.
Add the onion, bell pepper, celery, and garlic. Cook for 3–4 minutes, stirring often, until the vegetables soften and absorb the roux’s flavor. Stir in diced tomatoes, thyme, paprika, Cajun seasoning, and bay leaf. Slowly pour in the stock while stirring to avoid lumps. Bring to a gentle simmer.
Add the okra and cook for 15 minutes, stirring occasionally, until the gumbo thickens slightly. Gently fold in the shrimp and crabmeat, simmering for another 5–7 minutes until the shrimp turn pink and tender. Remove from heat, season with salt and pepper, and discard the bay leaf.
Tips for Perfect Gumbo
- For a smoky depth, use andouille sausage along with the seafood.
- If you prefer less “slimy” okra, sauté it separately before adding to the gumbo.
- Serve over hot cooked rice and garnish with parsley or a dash of hot sauce for extra Cajun flair.
Serving Ideas
Pair your gumbo with cornbread, buttered French bread, or a side of collard greens. It also tastes even better the next day as the flavors deepen overnight.
Nutritional Information (per serving)
Calories: ~420 kcal | Protein: 32g | Carbs: 18g | Fat: 22g
Conclusion
The Seafood and Okra Gumbo is a Southern classic that’s both comforting and full of character — smoky, spicy, and rich in flavor. Every bite celebrates the heart of Louisiana cooking, where the roux’s depth meets the ocean’s freshness. Whether you’re serving it for a cozy family dinner or a festive gathering, this gumbo brings warmth, soul, and a little Cajun magic to the table.