SOULFOOD SEAFOOD GUMBO

SOULFOOD SEAFOOD GUMBO

Deep, rich, authentic Southern gumbo loaded with shrimp, crab, oysters, and andouille flavor—the true Louisiana–Gulf Coast soul food style. Built on a dark, slow-cooked roux, layers of the Holy Trinity, and simmered to that perfect velvety texture.

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⭐ What Makes This Authentic Soul Food?

• Dark chocolate-colored roux → essential for depth

• The Holy Trinity (onion, celery, bell pepper)

• Seafood stock + andouille flavor base

• Okra OR filé powder depending on tradition

• Low and slow simmering for rich gumbo body

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🥘 Ingredients (Serves 6–8)

Seafood

• 1 lb shrimp, peeled & deveined

• 1 lb lump crab meat or claw meat

• 1 dozen oysters (fresh, with liquor) — optional but classic

• ½ lb andouille sausage, sliced (adds soul-food depth; optional for seafood-only gumbo)

Roux

• ½ cup vegetable oil

• ½ cup all-purpose flour

Aromatics

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 ribs celery, diced

• 4 cloves garlic, minced

• 1 cup sliced okra (fresh or frozen)

Liquids & Seasonings

• 6 cups seafood or chicken stock

• 1–2 bay leaves

• 1 tsp smoked paprika

• 1 tsp Old Bay or Cajun seasoning

• ½ tsp black pepper

• ½ tsp white pepper (optional)

• Salt to taste

• 1 tbsp Worcestershire sauce

• 1 tsp hot sauce

• 1–2 tsp filé powder (added at the END, optional)

Finish

• Chopped green onions

• Chopped parsley

• White rice, cooked

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🔥 How to Make Soul Food Seafood Gumbo

1. Make the dark roux (KEY STEP)

In a heavy pot or Dutch oven:

1. Heat oil on medium.

2. Slowly whisk in flour.

3. Cook, stirring constantly, 20–30 minutes, until the roux becomes
   deep brown—like dark chocolate.

⚠️ Never stop stirring; roux can burn fast.

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2. Add the Holy Trinity

Add onion, bell pepper, and celery directly into the hot roux.
Cook 5–7 minutes until softened.
Add garlic and cook 1 minute more.

This caramelizes the vegetables and deepens the gumbo's flavor.

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3. Build the gumbo base

Add:

• okra

• andouille (if using)

• bay leaves

• smoked paprika

• Cajun seasoning

• black/white pepper

Stir well to coat everything in the roux.

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4. Add the stock and simmer

Slowly pour in the stock, whisking constantly.

Bring to a boil, then reduce heat and simmer 45 minutes.

Gumbo should thicken and become velvety.

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5. Add the seafood

Add shrimp and oysters first; cook 3 minutes.
Add crab meat last so it doesn’t break apart too much.

Simmer another 5 minutes on low.

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6. Final seasoning

Stir in:

• Worcestershire

• hot sauce

• salt

• filé powder (optional, added OFF heat)

Let rest 10 minutes before serving.

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🍚 How to Serve

• Ladle gumbo over steamed white rice

• Garnish with green onions and parsley

• Serve with cornbread or French bread

• Offer hot sauce at the table

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🔥 Soul Food Gumbo Tips (High Value)

✔ Make the roux DARK

That’s where the smoky, nutty depth comes from.

✔ Okra vs. Filé

• Okra thickens naturally and adds classic Southern soul.

• Filé gives silky body & sassafras flavor — add at the end only.

✔ Use shrimp shells for extra flavor

Boil shells in water 10 minutes → instant seafood stock.

✔ Don’t overcook seafood

Short simmer = tender and sweet, not rubbery.

✔ Gumbo tastes BETTER next day

Flavors deepen overnight.

OTHER RECIPES

INGREDIENTS:

• 2 quarts beef stock or canned beef broth
• 1 cup smoked ham, chopped
• 2 bay leaves
• 2 tablespoons crushed red pepper -- flaked
• 1 tablespoon salt
• 3 tablespoons vegetable oil
• 3 cups okra, frozen or fresh
• 2 large onion, chopped
• 1 green bell pepper -- cored, seeded,and minced
• 2 stalks celery chopped
• 2 cloves garlic, minced
• 1 16 - oz can whole tomatoes
• 1/4 cup catsup
• 1 tablespoon hot pepper sauce
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon dried thyme
• 1 pound shrimp
• 1 pound crab meat or 6 hard-shell crabs cooked and cleaned
• 1 bunch scallions, chopped
• 12 oysters, shucked with liquid
• 1 cup cooked rice, plus more for serving
• 1 tablespoon gumbo filŽ

INSTRUCTIONS

1. Combine the stock, ham, bay leaves, red pepper, and 2 teaspoons of the salt in a large kettle. Heat to boiling over high heat. Reduce the heat to a simmer, cover, and cook1 hour.

2. Meanwhile, make the roux: Heat the bacon drippings in a skillet over a medium heat. Stir in the flour until absorbed.

Cook over very low heat, stirring constantly, until flour is dark brown and the roux smells nutty, about 25 minutes. Be careful not to burn the flour or the roux is ruined.

3. In a separate large skillet, heat the oil over medium heat. 

 Add the okra, onions, green peppers, celery, and garlic. 

 SautŽ until almost tender, about 10 minutes. 

 Add the tomatoes and cook 5 minutes longer.

4. Add the sautŽed vegetables and the roux to the hot beef stock along with remaining 1 teaspoon of salt, the catsup, hot pepper sauce, Worcestershire sauce, and thyme.Reduce the heat to very low and simmer, covered, 1 hour.

5. Stir in shrimp, crabmeat, and scallions into the gumbo.

Cook 10 minutes. 

 Add the oysters, rice, and gumbo filŽ and cook 10 minutes. Check the seasoning and serve
over rice. Enjoy !
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