LaPlace Seafood Gumbo

10 servings Prep: 20 m Cook: 1 h Total: 1 h 20 m Intermediate
LaPlace Seafood Gumbo
Cajuns are really a unique culture and there are regional differences in both language and food. There are so many different types of gumbos. This LaPlace-style seafood gumbo uses shrimp, crab, and smothered okra with filé and a small amount of roux for the thickening agents.

Ingredients

  • 2 pounds shrimp peeled and cleaned
  • 2 large onions chopped
  • 2 dozen crab halves
  • 1 bunch green onions - scallions
  • 1 pound smothered okra
  • 4 tbsp filé gumbo
  • 2 large cooking spoons flour
  • 1/4 cup cooking oil
  • salt, black pepper and cayenne to taste
  • 1 1/2 gallons water

Step-by-Step Instructions

  1. First you make a roux with two large cooking spoons of flour and 1/4 cup cooking oil. Keep the roux consistency more like a liquid rather than thick. Brown the mixture but don’t overdo it as it may get a burnt taste, about 15-20 minutes over medium heat.
  2. Add the smothered okra to the roux and cook it for another five minutes, then add the chopped onions and green onions (scallions).
  3. Add a gallon and half of water, the shrimp and crabs and let it cook down to 3/4 the original volume, about 45 minutes to 1 hour. Add the filé (whether or not a roux is made) to taste. Season with salt, black pepper, and cayenne as desired.

Common Problems and Solutions

Q: Why is my roux burning?

A: Keep the heat at medium and stir constantly. This recipe calls for a lighter, more liquid roux that shouldn't take more than 15-20 minutes. If it starts to smell burnt or gets too dark too quickly, start over.

Q: Can I use filé and okra together?

A: Yes, this recipe intentionally uses both. While some gumbo purists prefer one or the other, this LaPlace style combines them for extra body and flavor.

Q: How do I know when the gumbo has cooked down enough?

A: You're looking to reduce the liquid to about 3/4 of the original volume. It should have thickened noticeably and the flavors should be well combined - typically 45 minutes to 1 hour of simmering.

Tips and Techniques

Prepare your smothered okra ahead of time using one of our stewed okra recipes to eliminate the slime. Add the filé at the end of cooking and don’t boil the gumbo after adding it, or it can become stringy.

Ingredient Substitutions

  • smothered okra: fresh okra, sliced and sautéed
  • crab halves: lump crabmeat or crawfish tails
  • filé powder: additional okra or a bit more roux

Equipment Needed

  • heavy-bottomed pot or Dutch oven
  • long-handled spoon for stirring roux

Historical Context

LaPlace, Louisiana is located in St. John the Baptist Parish along the Mississippi River between New Orleans and Baton Rouge. Regional gumbo variations like this one showcase how Cajun cooking techniques vary even within small geographic areas.