Why You’ll Love This Recipe
Louisiana Seafood Gumbo is a hearty, flavorful stew that’s the epitome of comfort food. The smoky andouille sausage and sweet seafood are complemented by the deep, rich flavor of the dark roux and Cajun spices. This dish is perfect for impressing guests or treating yourself to an authentic taste of the Gulf Coast. It’s filling, comforting, and packed with bold flavors that’ll keep you coming back for more!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 pound andouille sausage, sliced
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1 pound shrimp, peeled and deveined
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1 cup lump crab meat
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¾ cup vegetable oil
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¾ cup all-purpose flour
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1 large onion, diced
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1 bell pepper, diced
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2 celery stalks, diced
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4 cloves garlic, minced
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6 cups chicken or seafood stock
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1 tablespoon Cajun seasoning
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2 bay leaves
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1 tablespoon Worcestershire sauce
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¼ cup chopped green onions
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2 tablespoons chopped parsley
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4 cups cooked white rice (for serving)
Directions
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Make the Roux:
In a large Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly to avoid burning. Continue stirring for 20–30 minutes until the roux becomes a dark brown color, similar to chocolate. -
Sauté the Vegetables:
Add the diced onion, bell pepper, and celery to the roux, and sauté for about 5 minutes, until softened. Add the minced garlic and cook for an additional minute. -
Add the Stock and Seasonings:
Slowly pour in the chicken or seafood stock while stirring. Mix in the Cajun seasoning, bay leaves, Worcestershire sauce, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer. -
Simmer the Sausage:
Stir in the sliced andouille sausage. Let the gumbo simmer uncovered for 30–40 minutes, allowing the flavors to meld together. -
Add the Seafood:
During the last 10–15 minutes of cooking, add the shrimp and crab meat. Cook until the shrimp are pink and firm. -
Final Touches:
Remove the bay leaves from the gumbo. Taste and adjust the seasoning as needed. Stir in the chopped green onions and parsley just before serving. -
Serve:
Serve the gumbo hot over a bed of cooked white rice. For extra flavor, add a dash of hot sauce and serve with crusty bread on the side.
Servings and timing
Servings: 6–8
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Variations
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Add Filé Powder or Okra: For a more authentic gumbo flavor, add a teaspoon of filé powder or sliced okra during the simmering stage.
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Spicy Version: Increase the heat by adding extra cayenne pepper or a few dashes of hot sauce.
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Vegetarian Version: Replace the sausage and seafood with vegetables like okra, zucchini, and mushrooms for a hearty vegetarian gumbo.
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Make it Low-Carb: Skip the rice and serve the gumbo over cauliflower rice or another low-carb alternative.
storage/reheating
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Storage: Store leftover gumbo in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat the gumbo over low heat on the stovetop, stirring occasionally. If it has thickened too much, add a splash of stock or water to reach your desired consistency.
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Freezing: You can freeze gumbo for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop.
FAQs
1. Can I use other types of sausage?
Yes, you can use other sausages, such as smoked sausage or turkey sausage, if you prefer. However, andouille sausage adds an authentic smoky flavor to the gumbo.
2. Can I make this gumbo ahead of time?
Yes, gumbo often tastes even better the next day as the flavors continue to develop. You can make it ahead and store it in the fridge for up to 3 days.
3. Can I use frozen seafood?
Yes, frozen shrimp and crab meat can be used, just make sure they are thawed and drained before adding them to the gumbo.
4. How do I make the roux without burning it?
Stir constantly while cooking the roux to prevent burning. Be patient—it may take 20-30 minutes to reach the desired dark color.
5. Can I use vegetable stock instead of chicken or seafood stock?
Yes, vegetable stock is a great substitute, especially for a vegetarian or lighter version of this dish.
6. How can I make this gumbo spicier?
Add more Cajun seasoning, cayenne pepper, or hot sauce to increase the spice level to your liking.
7. Can I skip the andouille sausage?
Yes, you can make this gumbo without sausage, but it will miss the distinctive smoky flavor. Consider adding more seafood or vegetables to compensate.
8. What is filé powder, and do I need it?
Filé powder is a spice made from ground sassafras leaves. It’s used in gumbo to thicken the broth and add a unique earthy flavor. It’s optional, but it does add authenticity.
9. Can I serve this gumbo without rice?
Yes, you can skip the rice or serve the gumbo over alternatives like cauliflower rice or cornbread for a different texture.
10. How long should I simmer the gumbo for the best flavor?
For the best results, let the gumbo simmer for at least 30 minutes to allow the flavors to meld. If possible, simmer for an hour or more to develop a deeper flavor.
Conclusion
Louisiana Seafood Gumbo is a flavorful, soul-warming dish that brings the essence of the Gulf Coast to your table. With smoky sausage, tender shrimp, and rich crab meat, simmered in a dark roux and seasoned with authentic Cajun spices, this gumbo is perfect for special occasions or cozy family dinners. Serve it over rice, add a sprinkle of green onions, and enjoy a comforting, hearty meal that’s packed with bold, Southern flavors.
Louisiana Seafood Gumbo
- Total Time: 1 hour 20 minutes
- Yield: 6-8 servings
Description
Louisiana Seafood Gumbo is a soul-warming stew brimming with smoky andouille sausage, tender shrimp, and sweet crab meat, all simmered in a rich dark roux and Southern spices. This comforting dish delivers a taste of the Gulf Coast in every spoonful, perfect for cozy dinners and special occasions alike.
Ingredients
For the Gumbo:
1 pound andouille sausage, sliced
1 pound shrimp, peeled and deveined
1 cup lump crab meat
¾ cup vegetable oil
¾ cup all-purpose flour
1 large onion, diced
1 bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups chicken or seafood stock
1 tablespoon Cajun seasoning
2 bay leaves
1 tablespoon Worcestershire sauce
¼ cup chopped green onions
2 tablespoons chopped parsley
4 cups cooked white rice (for serving)
Instructions
- Make the Roux: In a large Dutch oven, heat vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly for 20–30 minutes until the roux becomes dark brown, similar to chocolate.
- Sauté the Vegetables: Add the onion, bell pepper, and celery to the roux. Sauté for about 5 minutes until softened. Add minced garlic and cook for 1 more minute.
- Add the Stock and Seasonings: Slowly pour in chicken or seafood stock while stirring. Add Cajun seasoning, bay leaves, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce heat and let simmer.
- Simmer the Sausage: Stir in andouille sausage. Simmer uncovered for 30–40 minutes to meld flavors.
- Add the Seafood: During the last 10–15 minutes, add shrimp and crab meat. Cook until shrimp are pink and firm.
- Final Touches: Remove bay leaves. Taste and adjust seasoning. Stir in chopped green onions and parsley before serving.
- Serve: Serve hot over cooked white rice. Add a dash of hot sauce and serve with crusty bread for extra flavor.
Notes
For a more authentic flavor, add filé powder or sliced okra during the simmering stage.
Make it spicier by adding more cayenne pepper or hot sauce.
For a vegetarian version, use vegetable broth and replace sausage and seafood with vegetables like okra or zucchini.
For a low-carb option, skip the rice and serve the gumbo over cauliflower rice.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Simmering
- Cuisine: Louisiana, Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 155mg
