Go Back
–+ servings
250ml Louisiana Jambalaya Infused Olive Oil Blend – flavorful Cajun infusion
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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 bowls
Course: Dinner, Main Dish
Cuisine: American Classics, Cajun, Creole, Seafood
Ingredients Equipment Method Notes

Ingredients
  

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.

Tried this recipe?

Let us know how it was!