Louisiana Seafood Gumbo Recipe

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:

1. In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly.
2. 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:

3. Add the onion, bell pepper, celery, and garlic to the roux. Cook until the vegetables are softened, about 5 minutes.
4. Stir in the diced tomatoes, seafood stock, bay leaves, and Cajun seasoning. Bring to a simmer.
5. Add the andouille sausage and simmer for 15 minutes.

Add the Seafood:

6. Gently stir in the shrimp and crab meat. Cook until the shrimp are pink and cooked through, about 5-7 minutes.
7. Season the gumbo with salt and pepper to taste. Remove bay leaves before serving.

Serve:

8. 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!

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