Louisiana Seafood Gumbo with Louisiana Jambalaya Infused Olive Oil

This seafood gumbo made with Louisiana Jambalaya Infused Olive Oil creates this warm, dark roux, tender celery, sweet bell pepper, and glossy okra to give this gumbo its classic Louisiana backbone, while shrimp and crab bring the briny finish that makes every bowl feel special. The Louisiana Jambalaya Infused Olive Oil Blend layers in herb-forward, spice-rich depth that blooms through the broth and ties the whole pot together. It is the kind of dinner that fits a cozy family table or an easygoing weekend gathering and keeps everyone reaching back for another spoonful.

Garden Infuzions

Louisiana Seafood Gumbo with Louisiana Jambalaya Infused Olive Oil

A deep, savory Louisiana seafood gumbo built with a dark roux, tender vegetables, plump shrimp, and crab, finished with Louisiana Jambalaya Infused Olive Oil Blend for a bold Creole-style flavor lift.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 6 bowls

Course: Dinner, Main Dish

Cuisine: American Classics, Cajun, Creole, Seafood

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1/4 cup all-purpose flour
• 1/4 cup Louisiana Jambalaya Infused Olive Oil Blend
• 1/4 cup vegetable oil
• 1 large yellow onion diced
• 1 green bell pepper diced
• 2 celery ribs diced
• 4 cloves garlic minced
• 1 tablespoon tomato paste
• 6 cups seafood stock
• 2 bay leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 pound raw shrimp peeled and deveined
• 8 ounces lump crab meat
• 1 cup sliced okra
• 3 cups cooked white rice
• 2 green onions sliced
• 2 tablespoons chopped parsley

Equipment

• 1 Dutch oven For building the roux and simmering the gumbo
• 1 Wooden spoon For constant roux stirring
• 1 medium saucepan To keep stock warm
• 1 set Measuring cups For dry and liquid ingredients
• 1 set Measuring spoons For seasonings
• 1 Knife For chopping vegetables
• 1 Cutting board For prep work

Method

 

Instructions

1. Heat the seafood stock in a separate saucepan and keep it warm over low heat.
2. In a heavy pot, whisk the flour, Louisiana Jambalaya Infused Olive Oil Blend, and vegetable oil together over medium heat until the mixture forms a dark roux the color of peanut butter, stirring constantly.
3. Add the onion, bell pepper, and celery, then cook until the vegetables soften and the onion looks glossy.
4. Stir in the garlic and tomato paste and cook for about 1 minute until fragrant.
5. Slowly pour in the warm seafood stock while stirring so the roux loosens smoothly.
6. Add the bay leaves, salt, black pepper, smoked paprika, thyme, and cayenne pepper.
7. Bring the pot to a gentle simmer and cook uncovered for about 35 minutes, stirring now and then so the gumbo stays smooth.
8. Add the okra and simmer for 10 more minutes until the broth thickens slightly.
9. Stir in the shrimp and crab meat and cook just until the shrimp turn pink and opaque, about 4 to 5 minutes.
10. Remove the bay leaves, taste, and adjust the seasoning if needed.
11. Ladle the gumbo over hot white rice and finish with green onions and parsley.

Notes

Seafood cooks quickly, so add it at the end and keep the simmer gentle for the best texture. A darker roux gives the gumbo deeper flavor, but stay attentive and do not let it scorch. This recipe is best served right after the rice is added to each bowl.

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Recipe Tips

Take your time with the roux and stir steadily until it reaches a deep peanut-butter color for the best flavor base. Add the seafood near the end so the shrimp stay tender and the crab stays delicate. If the gumbo thickens as it rests, loosen it with a splash of warm stock before serving.

Serving Suggestions

Spoon the gumbo over hot white rice and finish each bowl with sliced green onions or a little chopped parsley. A side of crusty bread or warm cornbread makes it even better for soaking up the broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a little stock or water if needed to bring the texture back together.

Variations

Swap some of the seafood for sliced andouille if you want a heartier pot, or keep it all seafood-forward with extra shrimp and lump crab. You can also add more okra for a thicker finish or serve it with extra rice for a bigger meal.

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