Ultimate Seafood Gumbo

Delicious seafood gumbo is classic Southern comfort food with an amazing blend of vegetables, seafood, and a flavorful broth.

Gumbo is considered Louisiana’s official state dish and is a staple in both home cooking and special occasion meals like Mardi Gras. Its flexibility means that it can be made with virtually any combination of meat, seafood, and vegetables. While the core ingredients and techniques remain consistent, regional variations abound. No matter which regional variation though, this southern stew is the epitome of comfort food.

There’s nothing better than serving a flavorful bowl of gumbo over steamed white rice. The only drawback is that, like all the best soul food, it takes time and effort to make well. My sausage and seafood gumbo is a labor of love, from properly soaking and cooking the okra, to building a dark rich roux, to simmering the broth to marry all the flavors. It takes about 3 full hours total but when done right, my gumbo is so mouthwateringly delicious and well worth the time!

• 4 cups okra , chopped
• 1 cup distilled white vinegar
• 1 yellow onion
• 4 stalks celery
• 1 green bell pepper
• 3 cloves garlic
• 1 cup all-purpose flour
• 3/4 cup bacon fat
• 1 pound andouille sausage , sliced
• 12 cups beef stock
• 14.5 ounces stewed tomatoes , undrained
• 3/4 cup tomato sauce , 6 ounces
• 1 tablespoon sugar
•  teaspoons kosher salt
• 1 tablespoon Tabasco sauce , double if you can handle a bit of spice
• 1 teaspoon Cajun seasoning
• 3 bay leaves
• 1 teaspoon dried thyme
• 2 tablespoons gumbo file powder , divided
• 2 tablespoons unsalted butter
• 1 pound lump crabmeat
• 3 pounds raw shrimp , peeled and deveined (13-15 count)
• 2 tablespoons Worcestershire sauce