Description
Louisiana Seafood Gumbo is a rich and flavorful stew that encapsulates the vibrant tastes of Southern cuisine. This beloved dish features a delightful combination of fresh seafood, including shrimp and crab, alongside spicy andouille sausage, all simmered in a hearty broth.
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
- In a heavy-bottomed pot over medium heat, combine flour and oil to make the roux. Stir continuously for 20–30 minutes until dark brown.
- Add chopped green bell pepper, celery, onion, and garlic to the pot; sauté until vegetables are soft.
- Stir in sliced sausage along with bay leaves, thyme, and Cajun seasoning; cook until sausage begins to brown.
- Pour in stock and optional tomatoes; bring to a boil, then reduce heat and simmer for about 45 minutes.
- Add okra (or reserve filé powder) and let simmer for another 10 minutes.
- Stir in shrimp and crab; cook until shrimp are pink (about 5–7 minutes).
- Mix in Worcestershire sauce and hot sauce to taste; adjust seasoning with salt and pepper. Garnish with green onions and parsley before serving over rice.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 130mg