Description
This Louisiana Seafood Gumbo is a rich and flavorful dish filled with shrimp, crab, and andouille sausage. Perfect for a hearty meal, it combines the best of Cajun and Creole spices, and a deep, savory roux that creates an unforgettable taste. Enjoy this authentic gumbo recipe with optional ingredients like okra and filé powder to make it your own!
Ingredients
For the Roux:
- 1 cup vegetable oil
- 1 cup all-purpose flour
For the Gumbo:
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 6 cups seafood or chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound shrimp, peeled and deveined
- 1 pound lump crab meat
- 1 pound andouille sausage, sliced (optional)
- 1 teaspoon filé powder (optional, for thickening)
- 1 cup sliced okra (optional)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce (adjust to taste)
- 2 green onions, chopped (for garnish)
- ¼ cup fresh parsley, chopped (for garnish)
- Cooked white rice, for serving
Instructions
-
Make the Roux:
Heat the vegetable oil in a large pot over medium heat. Gradually whisk in the flour, stirring constantly for about 20-30 minutes until the roux turns a deep brown, like chocolate. Stir carefully to prevent burning. -
Sauté the Vegetables:
Add the chopped onion, bell pepper, and celery (the “Holy Trinity” of Cajun cooking) to the roux. Cook for 5 minutes, stirring often. Add garlic and cook for another minute. -
Build the Flavor:
Stir in diced tomatoes and broth, followed by salt, black pepper, paprika, cayenne, thyme, and bay leaves. Bring to a boil, reduce heat, and simmer for 30 minutes. -
Add the Seafood & Okra:
Stir in shrimp, crab, and optional okra. Cook for 5-7 minutes until shrimp are pink and opaque. If using andouille sausage, add it now. -
Finish & Serve:
Stir in Worcestershire sauce, hot sauce, and filé powder (optional). Remove bay leaves and adjust seasoning. -
Garnish & Enjoy:
Serve the gumbo over white rice. Garnish with green onions and fresh parsley.
Notes
- Meat Choices: Swap shrimp and crab for lobster, fish, or chicken.
- Spice Level: Adjust cayenne and hot sauce to taste.
- Thickening: For a thicker gumbo, increase filé powder or okra.
- Vegetarian Option: Omit seafood and sausage, adding extra vegetables like mushrooms.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun, Creole
