Louisiana Seafood Gumbo

Real Louisiana gumbo starts with a dark roux, and this one doesn’t cut corners. Oil and flour stirred constantly until deep brown, then shrimp go straight in to cook in that nutty, toasty base. Meanwhile, okra gets smothered separately with onions until the sliminess cooks out and the pods turn silky.

Everything comes together when the roux-shrimp mixture meets the smothered okra, tomatoes, and garlic in two quarts of water. Oysters and crabmeat go in last so they stay tender and don’t overcook. The parsley and green onion tops added at the end bring a fresh, bright finish to all that deep, smoky richness.

File powder gets passed at the table, not cooked into the pot. Each person stirs in as much as they want. Adding file to boiling gumbo makes it stringy and unpleasant, so keep it as a finishing touch.

Chef Tips

• Stir the roux constantly over medium heat; walk away for 30 seconds and it burns
• Smother the okra until the “strings” disappear; that’s how you know the sliminess is cooked out
• Add the oysters with their liquor for extra briny depth
• Serve in deep bowls over a mound of hot white rice

Variations

• Add andouille sausage sliced thin for a combo gumbo with even more flavor
• Use shrimp stock instead of water for a more concentrated seafood base
• Stir in a splash of hot sauce at the table for extra Louisiana heat