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
