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
