Description
A big, bold, and comforting Southern dish, this Louisiana Seafood Gumbo brings together shrimp, crab, and sausage in a rich, spiced roux-based broth. Perfect for cozy dinners, weekend gatherings, or anyone craving a deep, flavorful, one-pot meal. Whether you’re searching for a hearty easy dinner, a crowd-pleasing food idea, or a warm and spicy comfort dish, this gumbo checks every box. Ideal for dinner ideas, quick comfort meals, or when you’re in need of bold Southern flavor.
Ingredients
1 pound shrimp, peeled and deveined
1 cup lump crab meat
12 ounces andouille sausage, sliced
2 cups okra, sliced
1 cup green bell pepper, diced
1 cup celery, diced
1 large onion, diced
4 cloves garlic, minced
1 cup diced tomatoes (optional)
6 cups seafood or chicken stock
1/2 cup all-purpose flour
1/2 cup vegetable oil
1 tablespoon Cajun or Creole seasoning
2 bay leaves
1 teaspoon dried thyme
1/2 cup green onions, chopped
1/4 cup fresh parsley, chopped
4 cups cooked white rice
Instructions
1. In a large pot over medium heat, combine oil and flour to make a roux. Stir constantly for 20–30 minutes until it turns deep brown.
2. Add onions, bell pepper, and celery to the roux. Cook for 5–7 minutes, then stir in garlic and cook for 1 minute more.
3. Add sliced sausage, seasoning, bay leaves, thyme, and tomatoes if using. Cook for 5 minutes to build flavor.
4. Gradually pour in stock while stirring. Bring to a boil, then reduce to a simmer for 30–40 minutes.
5. Add shrimp, crab meat, and okra. Simmer for 10–15 minutes until seafood is fully cooked and okra is tender.
6. Taste and adjust seasoning. Remove bay leaves.
7. Serve hot over white rice and garnish with green onions and parsley.
Notes
Let gumbo rest for a few hours or overnight—flavors improve with time.
Use long-grain white rice for best texture and to soak up the rich broth.
If you burn the roux, start over—it affects the entire flavor of the gumbo.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Louisiana Creole
Nutrition
- Serving Size: 1.5 cups gumbo with 1/2 cup rice
- Calories: 420
- Sugar: 4g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 145mg
Keywords: seafood gumbo, Louisiana gumbo, easy dinner, comfort food, Southern recipe, one-pot meal, dinner ideas