Description

Louisiana Seafood Gumbo is a hearty and flavorful dish that’s a cornerstone of Creole cooking. Packed with tender shrimp, sweet crab, smoky andouille sausage, and the classic Holy Trinity of vegetables, this gumbo delivers bold, comforting flavors in every bite. Perfect for gatherings or a cozy family dinner, this dish is sure to become a favorite!

Ingredients

Scale

1/2 cup all-purpose flour

1/2 cup vegetable oil

1 lb andouille sausage, sliced

1 lb shrimp, peeled and deveined

1 lb crab meat (lump or claw)

1 green bell pepper, chopped

2 celery stalks, chopped

1 large onion, chopped

3 cloves garlic, minced

6 cups chicken or seafood stock

1 can (14.5 oz) diced tomatoes (optional)

1 cup sliced okra (or 1 tbsp filé powder)

2 bay leaves

1 tsp dried thyme

1 tbsp Cajun seasoning

1 tbsp Worcestershire sauce

Hot sauce to taste

Salt and pepper to taste

2 green onions, chopped

Fresh parsley, chopped (for garnish)

Cooked white rice, for serving

Instructions

Make the Roux: In a large pot, combine flour and oil over medium heat. Stir continuously for 20-30 minutes until the roux is a deep brown.
Add Vegetables: Stir in bell pepper, celery, onion, and garlic. Cook until soft.
Add Sausage and Spices: Add sliced andouille sausage, bay leaves, thyme, and Cajun seasoning. Cook until sausage browns slightly.
Simmer the Broth: Pour in the stock and optional diced tomatoes. Bring to a boil, then reduce to a simmer for 45 minutes.
Thicken the Gumbo: Add okra (or reserve filé powder for later). Simmer for another 10 minutes.
Add Seafood: Stir in shrimp and crab. Cook until the shrimp is pink and opaque, about 5-7 minutes.
Season and Serve: Stir in Worcestershire sauce and hot sauce. Adjust seasoning with salt and pepper. Garnish with green onions and parsley. Serve over white rice.

Notes

If you prefer a thicker gumbo, add sliced okra earlier in the cooking process or sprinkle in a bit of file powder before serving.
For a spicier gumbo, increase the Cajun seasoning or add cayenne pepper.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dinner