Why You’ll Love This Recipe
- Authentic Flavor: This gumbo delivers the deep, savory taste of Louisiana cuisine, thanks to its rich roux and Cajun seasoning.
- Versatile: Perfect for family dinners, gatherings, or even a special weeknight treat.
- Seafood Lovers’ Delight: Packed with shrimp, crab, and sausage for a satisfying, protein-rich meal.
- Customizable: Adjust the spice level or add your favorite seafood to make it your own.
- Make-Ahead Friendly: Tastes even better the next day as the flavors meld together.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat
- 1 pound andouille sausage, sliced
- 4 cups seafood stock or chicken broth
- 2-3 bay leaves
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
- Cooked rice, for serving
- Chopped green onions, for garnish
Directions
Make the Roux:
- In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly.
- Cook the roux, stirring frequently, until it turns a deep brown color (about 20-30 minutes). Be patient—this step builds the base flavor of the gumbo.
Build the Gumbo:
- Add the onion, bell pepper, celery, and garlic to the roux. Cook until the vegetables are softened, about 5 minutes.
- Stir in the diced tomatoes, seafood stock, bay leaves, and Cajun seasoning. Bring to a simmer.
- Add the andouille sausage and simmer for 15 minutes.
Add the Seafood:
- Gently stir in the shrimp and crab meat. Cook until the shrimp are pink and cooked through, about 5-7 minutes.
- Season the gumbo with salt and pepper to taste. Remove bay leaves before serving.
Serve:
- Ladle the gumbo over cooked rice and garnish with chopped green onions.
Servings and Timing
- Servings: 6-8
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
Variations
- Spice Level: Add cayenne pepper or hot sauce for extra heat.
- Seafood Options: Include crawfish, clams, or fish for variety.
- Vegetarian Option: Substitute the seafood and sausage with mushrooms, okra, and plant-based protein.
- Thicker Gumbo: Add okra or file powder for a thicker consistency.
- Gluten-Free: Use a gluten-free flour blend for the roux.
Storage/Reheating
- Storage: Store leftover gumbo in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently on the stove over low heat, stirring occasionally. Add a splash of stock if it becomes too thick.
- Freezing: Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
What is a roux, and why is it important?
A roux is a mixture of flour and fat (in this case, oil) cooked together to thicken and flavor the gumbo. The dark brown roux gives gumbo its distinctive rich taste.
Can I make gumbo ahead of time?
Yes! Gumbo tastes even better the next day as the flavors meld. Prepare it a day in advance and reheat before serving.
How can I thicken my gumbo?
Add okra, file powder, or cook the roux to a darker stage for a thicker consistency.
Can I use frozen seafood?
Absolutely. Just ensure it’s thawed and patted dry before adding to the gumbo.
What is Cajun seasoning?
Cajun seasoning is a blend of spices including paprika, garlic powder, onion powder, cayenne, and herbs. It adds depth and heat to the dish.
What’s the difference between gumbo and jambalaya?
Gumbo is a stew served over rice, while jambalaya is a one-pot rice dish cooked with similar ingredients.
Can I omit the sausage?
Yes, but you might lose some smoky flavor. Consider using smoked paprika as a substitute.
How do I prevent the seafood from overcooking?
Add the seafood toward the end of cooking and simmer until just cooked through.
What type of rice is best for gumbo?
Long-grain white rice is traditional, but you can use brown rice or even cauliflower rice.
Can I double the recipe?
Yes, this recipe doubles well. Use a larger pot and adjust cooking times as needed.
Conclusion
Louisiana Seafood Gumbo is a hearty, flavorful dish that’s perfect for any occasion. Whether you’re hosting a crowd or enjoying a cozy night in, this gumbo recipe is sure to impress. With its deep, rich roux and savory seafood blend, it’s a true taste of the South. Serve it hot, over rice, and don’t forget the garnish of green onions for a finishing touch!
Louisiana Seafood Gumbo Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6-8 servings
Description
Experience the authentic flavors of the South with this Louisiana Seafood Gumbo recipe. Packed with shrimp, crab, andouille sausage, and a rich Cajun roux, this comforting dish is perfect for gatherings or weeknight dinners.
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat
- 1 lb andouille sausage, sliced
- 4 cups seafood stock or chicken broth
- 2–3 bay leaves
- 1 tbsp Cajun seasoning
- Salt and pepper to taste
- Cooked rice, for serving
- Chopped green onions, for garnish
Instructions
- Prepare the Roux:
Heat oil in a large pot over medium heat. Gradually whisk in flour and stir constantly. Cook until the roux turns deep brown (20–30 minutes). - Sauté Vegetables:
Add onion, bell pepper, celery, and garlic to the roux. Cook for 5 minutes until softened. - Build the Base:
Stir in diced tomatoes, stock, bay leaves, and Cajun seasoning. Bring to a simmer. - Add Sausage:
Add andouille sausage and simmer for 15 minutes. - Cook Seafood:
Gently stir in shrimp and crab. Cook for 5–7 minutes until shrimp are pink and cooked through. - Season and Serve:
Adjust salt and pepper. Remove bay leaves. Serve gumbo over rice, garnished with green onions.
Notes
- Add okra or file powder for a thicker consistency.
- Adjust the spice level with cayenne or hot sauce.
- Use gluten-free flour for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stewing
- Cuisine: Southern, Cajun