Lowcountry Seafood Gumbo Recipe

Cook rice

Rinse rice until water runs clear. Combine rinsed rice, 4 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover and simmer 18 minutes. Remove from heat and let rest, covered, 5 minutes before fluffing with a fork.

Make the roux

In a large heavy-bottomed pot or Dutch oven set over medium heat, combine 1/2 cup vegetable oil and 1/2 cup all-purpose flour. Stir constantly with a wooden spoon or silicone spatula for 15–25 minutes. The roux will progress from pale to peanut-butter to caramel to chocolate color. Aim for a deep peanut-butter to milk-chocolate color for a rich Lowcountry flavor; reduce heat if it begins to smoke.

Once roux reaches desired color, stir in 2 tbs unsalted butter to enrich and stop cooking. Immediately add the diced onion, bell pepper and celery. Sauté in the roux-butter mixture for 6–8 minutes until vegetables are softened and translucent.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Add the sliced andouille sausage to the pot. Cook 4–5 minutes, stirring occasionally, allowing the sausage to brown lightly and release some fat and flavor into the roux-vegetable mixture.

Stir in the diced tomato (or canned crushed tomatoes) and sliced okra. Cook 3–4 minutes to soften the okra and integrate the tomato into the base.

Pour in 6 cups of chicken stock slowly while stirring to incorporate the roux evenly and avoid lumps. Bring the pot to a gentle simmer.

Add bay leaves, 1 tbs Cajun seasoning, 1 tsp smoked paprika and 1 tsp dried thyme. Season with about 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste after simmering and adjust seasoning as needed.

Simmer the gumbo uncovered for 25–30 minutes over low simmer. This allows flavors to meld and the okra to break down slightly, thickening the broth. Skim any foam or excess fat from the surface with a spoon.

With 8–10 minutes left in the simmer, add the peeled and deveined shrimp to the pot. Stir to submerge; shrimp will cook quickly and become opaque (about 3–5 minutes depending on size).

Gently fold in the lump crab meat in the last 2 minutes of cooking to warm through without breaking it up too much.

Stir in 1 tsp Worcestershire sauce and 1 tsp hot sauce if using. Remove bay leaves. Taste and adjust salt and pepper.

If using, sprinkle 1/2 tsp filé powder over individual bowls or stir up to 1/4 tsp into the pot to avoid gummy texture; filé is for finishing only.

Ladle gumbo over hot cooked rice into bowls. Garnish with chopped fresh parsley and sliced green onions.

Serve immediately with additional hot sauce and filé on the side. Leftovers keep refrigerated up to 3 days; flavors deepen overnight.