{"id":22701,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/seafood-gumbo\/"},"modified":"2024-05-16T07:40:15","modified_gmt":"2024-05-16T12:40:15","slug":"seafood-gumbo","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/seafood-gumbo\/","title":{"rendered":"Seafood Gumbo"},"content":{"rendered":"

I knew things were serious between my now-husband and me when he offered to make me seafood gumbo. You see, gumbo is something of a labor of love. It requires a high degree of patience to transform flour and oil into a dark roux\u2014one of the crucial elements that gives this seafood gumbo recipe its characteristic flavor. But the process is well worth it when the dish\u2014like a loving relationship\u2014becomes deep and rich. Once you taste it, you\u2019ll understand why gumbo is one of the best recipes from Louisiana<\/a>!<\/p>\n

What is gumbo?<\/h2>\n

Gumbo is a famous Louisiana dish made with rich broth, a dark roux and a combination of vegetables known as the Cajun holy trinity<\/a>\u00a0(onion, celery and green pepper). It has a brothy consistency, but the addition of okra (and sometimes gumbo file) thickens the mixture to somewhere between a soup and a stew.<\/p>\n

Seafood gumbo recipes share similarities with other Cajun-Creole dishes\u2014most notably, jambalaya. Gumbo and jambalaya contain many of the same ingredients, but there’s a notable difference in their consistencies. Gumbo is brothy enough to serve as a seafood gumbo soup, and it’s typically served over rice (like crawfish etouffee<\/a> or red beans). Jambalaya recipes<\/a> feature meat and rice cooked in the same pot, so it’s more of a thick rice stew.<\/p>\n

How to Make Seafood Gumbo<\/h2>\n

The most important part of a successful gumbo is the roux\u2014a combination of fat and flour that\u2019s used to thicken soups and stews. Here, the goal isn’t to thicken the gumbo but rather to create a deep, complex flavor profile. Cooking the mixture long enough to make a roux<\/a>\u00a0dark does take time, so make sure you have the veggies prepped and ready. You’ll want to stir frequently and stay by the stovetop to make sure the mixture doesn\u2019t burn.<\/p>\n

From there, it’s time to add the holy trinity of onion, celery and green pepper. This trio serves as the aromatic base for many Cajun and Creole dishes. Once softened, the veggies simmer in chicken broth, water and spices until the flavors come together.<\/p>\n

Finally, the seafood makes its appearance. Some seafood is quicker-cooking than others, so use your favorite seafood recipe<\/a> as a guide if you’re not sure how long to cook each type.<\/p>\n

Seafood Gumbo Ingredients<\/h2>\n