paul prudhomme seafood gumbo recipe​

Inspired by the legendary Louisiana chef Paul Prudhomme, this seafood gumbo is the real deal: dark, smoky roux, bold Cajun spices, and a bounty of seafood. It's layered with flavor and soul—exactly how gumbo should be. Serve it over hot rice and enjoy a bowl of authentic Southern comfort.

Ingredients

• For the Roux:
• ½ cup all-purpose flour
• ½ cup vegetable oil
• For the Gumbo:
• 1 cup onion, finely chopped
• ¾ cup bell pepper, chopped
• ¾ cup celery, chopped
• 4 cloves garlic, minced
• 6 cups seafood stock or water with shrimp base
• 1½ lbs shrimp, peeled and deveined
• 1 lb crab meat (lump or claw)
• 1 dozen shucked oysters with liquor (optional but authentic)
• 1 bay leaf
• 2 tsp Cajun seasoning (like Prudhomme's or homemade)
• ½ tsp dried thyme
• ½ tsp white pepper
• ½ tsp black pepper
• Salt, to taste
• 2 tbsp parsley, chopped
• 2 tbsp green onions, chopped
• Cooked white rice, for serving

Directions

1. In a heavy pot over medium heat, combine flour and oil. Stir constantly for 15–25 minutes until dark brown (like chocolate). Be careful not to burn it.
2. Add onion, bell pepper, and celery to the roux. Cook 5 minutes, stirring. Add garlic and cook 1 more minute.
3. Slowly stir in seafood stock. Add bay leaf, thyme, peppers, Cajun seasoning, and bring to a boil.
4. Reduce heat and simmer for 45 minutes, stirring occasionally. Skim any foam or oil off the top.
5. Add shrimp and crab; cook 5–7 minutes. Stir in oysters (with liquor), parsley, and green onions. Cook 3 more minutes. Adjust seasoning.
6. Spoon gumbo over white rice in bowls. Garnish with more green onion if desired.