New Orleans Cajun Seafood Gumbo Recipe
New Orleans Cajun Seafood Gumbo is filled with an assortment of seafood with fish, shrimp, crab, and oysters. The best spicy seafood gumbo – ever.
This iconic New Orleans stew is rich and spicy. This will become your new favorite gumbo, it’s filled with a variety of seafood, has the perfect amount of spice and the roux makes this a thick, rich stew.
The major difference between Creole and Cajun Gumbo is the base. Creole gumbo is a little more delicate and has a tomato base. Cajun gumbo is thick, rich and hearty and get’s it gorgeous coloring from the roux.
New Orleans Style Seafood Gumbo
This will become your new favorite gumbo recipe. Filled with fish, oysters, shrimp, and crab, this is just soooo good!
Ingredients
- 1 cup vegetable oil
- 1 cup flour
- 2 cups chopped onions
- 8 ribs celery chopped
- 3 cloves garlic minced
- 8 cups seafood broth canned or from base
- 48 oz tomatoes canned, diced
- 20 oz okra frozen sliced, thawed
- 1 lbs crab claws
- 1/4 cup Worcestershire sauce
- 1 T hot sauce like Tabasco
- 2 large dried bay leaves
- 1/2 cup fresh minced parsley
- 2 t dried leaf thyme
- 2 t dried leaf basil
- 2 t dried leaf oregano
- 1 t sage
- 1 t pepper
- 2 lbs shrimp medium, unpeeled
- 1 qt oysters undrained, optional
- 1 lbs crab meat
- 1 lbs fish fillets such as catfish or other firm white fish, cut in 1-inch pieces
- hot cooked rice
- file powder optional
Instructions
-
Combine oil and flour in a heavy skillet; cook over medium heat for 20 minutes, stirring constantly, until roux is dark. Be very careful to keep the roux from scorching. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. Transfer mixture to a Dutch oven or large kettle.
-
Add broth, tomatoes, okra, crab claws, Worcestershire sauce, hot sauce, bay leaves, parsley, thyme, basil, oregano, sage, and pepper; simmer 2 hours, stirring occasionally.
-
Peel and devein shrimp. Add shrimp, oysters, crab meat, and fish to the pot; simmer 10 to 15 minutes. Remove and discard bay leaves. Serve gumbo over hot cooked rice and, if desired, sprinkle with file.
Recipe Notes
Serve this gumbo with a simple green salad and loaves of fresh French bread or other crusty bread. You'll want plenty to sop up this tasty broth.
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