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Louisiana · Shrimp

Louisiana Shrimp and Crab Gumbo

Seafood Gumbo

Gumbo starts with a dark roux, stirred until it smells like toasted nuts, then the “holy trinity” of onion, celery and bell pepper. In south Louisiana it goes over rice, often with a scoop of potato salad right in the bowl.

  • Prep 30 min
  • Cook 1 hr 20 min
  • Serves 8
  • Level Medium
Photo: Firman Marek_Brew · Pexels
Served with: Southern Potato Salad ↓En Español

Ingredients

Tap each item as you gather it.

For the roux and base

For the seafood

To serve

Method

Step by step, start to finish.

  1. Make the roux. Heat the oil in a heavy pot over medium heat. Whisk in the flour and stir constantly 30–40 minutes until it is the color of milk chocolate. Do not walk away. If you see black specks, start over.
  2. Add the trinity. Stir in the onion, celery and bell pepper. Cook 5 minutes until soft, then add the garlic for 1 minute.
  3. Build the gumbo. Slowly whisk in the warm stock. Add the sausage, bay leaves, thyme, Cajun seasoning and cayenne. Simmer uncovered 45 minutes, skimming off any oil.
  4. Add the seafood. Add the crab and simmer 5 minutes. Add the shrimp and cook 3–4 minutes until pink. Stir in the green onions and parsley and remove the bay leaves.
  5. Serve. Ladle over rice in bowls. Pass filé powder and hot sauce, with potato salad on the side or right in the bowl.

On the side

The side dish that belongs with it, full recipe included.

Louisiana

Southern Potato Salad

Potato Salad

Creamy potato salad with eggs, mustard and pickle relish, dusted with paprika. In Louisiana a scoop goes right into a hot bowl of gumbo.

  • Prep 20 min
  • Cook 15 min
  • Serves 8
  • Level Easy

You need

  • 2½ lb (1.1 kg) russet or Yukon Gold potatoes, peeled and cubed
  • 4 hard-boiled eggs, chopped
  • ¾ cup mayonnaise
  • 2 tbsp yellow mustard
  • 3 tbsp sweet pickle relish
  • ¼ cup celery, finely chopped
  • 2 tbsp onion, finely chopped
  • Salt, black pepper and paprika

How to make it

  1. Boil the potatoes. Cover the potatoes with cold salted water, bring to a boil and cook 10–12 minutes until just tender. Drain and cool 15 minutes.
  2. Make the dressing. Mix the mayonnaise, mustard, relish, celery, onion, salt and pepper.
  3. Mix. Fold the dressing and eggs into the potatoes, mashing a few pieces for a creamy texture.
  4. Chill. Dust with paprika and chill at least 1 hour.

Photo: tom davis · Pexels

More ways to cook Shrimp

Same fish, a different corner of the sea.

Salvador, Bahia, BrazilBahian Shrimp in Creamy Cassava Coconut Sauce
Havana, CubaCuban Shrimp in Creole Sauce
Arequipa, PeruArequipa Shrimp Chowder
Madrid, SpainSizzling Garlic Shrimp
Charleston, South CarolinaCharleston Shrimp and Grits