John Folse Seafood Gumbo Recipe Made Easy and Delicious

Seafood gumbo is a beloved dish that captures the heart and soul of Louisiana cooking, blending rich flavors and hearty ingredients into one satisfying bowl. Among the many variations out there, the John Folse Seafood Gumbo recipe stands out for its authentic Cajun roots and deep, complex taste.

This recipe is a labor of love, rooted in tradition, and it beautifully combines fresh seafood, a dark roux, and the holy trinity of Cajun cooking—bell peppers, onions, and celery. Whether you’re a seasoned gumbo enthusiast or trying it for the first time, John’s approach offers a delicious gateway into the world of Creole cuisine.

With each spoonful, you’ll enjoy a perfect harmony of spices, tender shrimp, crab, and oysters, all simmered to perfection. This gumbo is perfect for family dinners, festive gatherings, or whenever you crave a comforting, flavorful meal that warms the soul.

Ready to dive into this classic recipe? Let’s explore everything you need to make John Folse’s Seafood Gumbo a new favorite in your kitchen.

Why You’ll Love This Recipe

John Folse’s Seafood Gumbo is a true celebration of authentic Cajun flavors. The recipe’s rich, dark roux sets a deep, nutty base that complements the freshness of the seafood perfectly.

It’s a dish that manages to be both comforting and elegant, making it ideal for any occasion.

This gumbo is incredibly versatile — you can adjust the seafood mix based on what’s fresh or preferred, and the seasoning can be tailored to your heat tolerance. Plus, the slow simmering process allows all the flavors to meld beautifully, delivering a bowl full of warmth and complexity with every bite.

Not only is it delicious, but it also showcases traditional Louisiana cooking techniques that are worth learning. Making this gumbo will boost your confidence in handling seafood and mastering a roux, two essential skills in Cajun cooking.

It’s a recipe that invites you to slow down, savor the process, and enjoy the incredible results.

Ingredients

• 1 cup vegetable oil (for roux)
• 1 cup all-purpose flour (for roux)
• 1 large onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 8 cups seafood stock or water
• 1 pound shrimp, peeled and deveined
• 1 pound crab claws or lump crab meat
• 1 pint oysters, with liquor
• 1 teaspoon cayenne pepper (adjust to taste)
• 2 teaspoons Creole seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh parsley
• Cooked white rice, for serving
• File powder (optional, for thickening and flavor)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon (preferably for making roux)
• Chef’s knife and cutting board
• Measuring cups and spoons
• Ladle for serving
• Fine mesh strainer (optional, for seafood stock)
• Bowl for seafood preparation

Instructions

1. Prepare the roux: In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly with a wooden spoon to prevent lumps. Continue stirring and cooking the roux until it reaches a deep brown color, similar to chocolate. This can take 20-30 minutes; patience is key. Be careful not to burn it.
2. Add the holy trinity: Once the roux is ready, add the chopped onion, bell pepper, and celery to the pot. Sauté in the roux until the vegetables are soft and fragrant, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
3. Add liquids and seasonings: Slowly pour in the seafood stock while stirring to combine with the roux mixture. Add the bay leaves, thyme, cayenne pepper, Creole seasoning, salt, and black pepper. Bring the gumbo to a gentle simmer.
4. Simmer the gumbo base: Allow the gumbo to simmer uncovered for about 45 minutes to 1 hour. This slow cooking will deepen the flavors and thicken the gumbo naturally. Stir occasionally to avoid sticking.
5. Add seafood: Add the shrimp, crab meat, and oysters (including their liquor) to the gumbo. Simmer gently for another 10-15 minutes until the shrimp are pink and cooked through. Avoid boiling vigorously to keep seafood tender.
6. Finish with fresh herbs and optional file powder: Stir in the chopped green onions and parsley. If desired, sprinkle a bit of file powder to give the gumbo extra thickness and a subtle earthy flavor.
7. Adjust seasoning and serve: Taste the gumbo and adjust salt, pepper, or cayenne as needed. Serve hot over cooked white rice for an authentic experience.

Tips & Variations

“The secret to a perfect gumbo is patience — especially when making the roux. Take your time and keep stirring!”

• Seafood Variations: Feel free to add other seafood such as crawfish tails, scallops, or fish chunks based on availability and preference.
• Vegetable Boost: Add okra or tomatoes for extra texture and flavor; these are classic gumbo ingredients that enhance authenticity.
• Spice Control: Adjust the amount of cayenne pepper to suit your heat tolerance. Cajun seasoning blends can be swapped for Creole seasoning.
• Make Ahead: Gumbo often tastes better the next day as flavors meld. Store leftovers in the fridge and reheat gently.
• Roux Shortcut: If short on time, you can use a pre-made roux or buy Cajun dark roux from specialty stores, though homemade is best.

Nutrition Facts

Serving Suggestions

This gumbo shines when served over fluffy white rice, which helps soak up the flavorful broth. Pair it with crusty French bread or cornbread to complete the meal.

For a traditional Louisiana touch, serve with a side of pickled okra or a simple green salad with a tangy vinaigrette to balance the richness of the gumbo. A cold glass of iced tea or a crisp, light beer complements the spices nicely.

Don’t forget to garnish with extra chopped parsley or green onions for a fresh burst of color and flavor right before serving.

Conclusion

John Folse’s Seafood Gumbo recipe is a wonderful way to experience the authentic taste of Cajun cuisine in your own home. The rich, dark roux combined with fresh seafood and traditional spices creates a dish that is both comforting and impressive.

While it requires some time and attention to get the roux just right, the results are absolutely worth the effort.

Whether you’re making gumbo for a family gathering or a cozy night in, this recipe invites you to savor the deep flavors of Louisiana cooking. If you love this seafood gumbo, you might also enjoy exploring other delicious recipes like Backpacking Dehydrated Vegan Meal Recipes for Easy Camping, Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious, or Veg Grilled Sandwich Recipes That Are Quick and Delicious.

Happy cooking and enjoy every flavorful spoonful!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “John Folse Seafood Gumbo”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A rich and flavorful Louisiana-style seafood gumbo featuring a dark roux and a mix of fresh seafood. This recipe balances spices and textures for an authentic Creole experience.”, “prepTime”: “PT30M”, “cookTime”: “PT1H30M”, “totalTime”: “PT2H”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 cup vegetable oil”, “1 cup all-purpose flour”, “1 large onion, chopped”, “1 green bell pepper, chopped”, “3 celery stalks, chopped”, “4 cloves garlic, minced”, “1 quart seafood stock”, “1 pound shrimp, peeled and deveined”, “1 pound crabmeat”, “1 pound oysters, drained”, “2 teaspoons Cajun seasoning”, “2 bay leaves”, “Salt and black pepper to taste”, “1/4 cup chopped green onions”, “1/4 cup chopped fresh parsley”, “Cooked white rice, for serving”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Make a dark roux by cooking oil and flour over medium heat, stirring constantly until dark brown.”}, {“@type”: “HowToStep”, “text”: “Add onion, bell pepper, celery, and garlic; cook until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Slowly stir in seafood stock and bring to a simmer.”}, {“@type”: “HowToStep”, “text”: “Add Cajun seasoning, bay leaves, salt, and pepper; simmer for 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Add shrimp, crabmeat, and oysters; cook until shrimp turn pink and oysters are plump.”}, {“@type”: “HowToStep”, “text”: “Remove bay leaves and stir in green onions and parsley.”}, {“@type”: “HowToStep”, “text”: “Serve hot over cooked white rice.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “30 g”, “fatContent”: “15 g”, “carbohydrateContent”: “20 g”}}