Seafood Gumbo
Seafood gumbo is a Louisiana stew built on a dark roux (browned flour and fat) that gives it a thick, velvety texture, associated with Cajun and Creole cuisines.
The roux carries shrimp, crawfish, oysters, and crab along with the "holy trinity" of onions, celery, and bell peppers. Cayenne pepper, filé powder (ground sassafras leaves), and Worcestershire sauce season it; some cooks add andouille sausage or ham for depth. It is served over white rice.
Variations range from tomato-based broths to versions that lean on the seafood's own umami, and some cooks add okra, which thickens the stew and adds a distinct texture. Filé powder and okra are largely interchangeable thickeners and rarely used together in the same pot.