Description
A rich and flavorful Louisiana Seafood Gumbo, featuring a deep, smoky roux, a blend of shrimp, crab, and sausage, and Creole seasonings. This hearty dish is a taste of Southern tradition.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil or butter
- 2 cups chopped yellow onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 4 cloves garlic, minced
- 1 pound Andouille sausage, sliced
- 8 cups seafood stock or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (or to taste)
- Salt and freshly ground black pepper to taste
- 1 pound large shrimp, peeled and deveined
- 1 pound lump crab meat
- Cooked white rice, for serving
- Chopped fresh parsley, for garnish
- Chopped green onions, for garnish
Instructions
- In a large heavy-bottomed pot or Dutch oven, heat the oil or butter over medium heat. Gradually whisk in the flour until smooth. Cook, stirring constantly, until the roux reaches a dark chocolate brown color. This can take 20-45 minutes. Be patient and do not burn it.
- Add the chopped onion, bell pepper, and celery (the holy trinity) to the pot. Cook, stirring, until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the sliced Andouille sausage and cook for 5 minutes, stirring occasionally.
- Pour in the seafood stock or chicken broth, whisking to combine with the roux. Add the thyme, oregano, paprika, and cayenne pepper. Season with salt and black pepper.
- Bring the gumbo to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, stirring occasionally. This allows the flavors to meld.
- Add the shrimp and crab meat to the pot. Cook for 5-7 minutes, or until the shrimp are pink and cooked through and the crab is heated. Do not overcook the seafood.
- Taste and adjust seasoning if necessary.
- Serve the Louisiana Seafood Gumbo hot over cooked white rice. Garnish with fresh parsley and green onions.
Notes
- The key to a great gumbo is a dark roux. Be patient and stir constantly to prevent burning.
- Adjust the cayenne pepper to your preferred level of spice.
- For an authentic Louisiana seafood gumbo, use Gulf shrimp and fresh lump crab meat if possible.
- Leftovers taste even better the next day as the flavors continue to meld.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 6g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg
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