Description
This Louisiana Seafood Gumbo is a flavorful and hearty dish filled with andouille sausage, shrimp, crab meat, and vegetables, all simmered in a rich broth with Cajun spices. Serve over white rice for a satisfying meal.
Ingredients
Scale
Main Ingredients:
- 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)
Vegetables and Seasonings:
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 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)
Liquids:
- 6 cups chicken or seafood stock
- 1 can (14.5 oz) diced tomatoes (optional)
Optional:
- 1 cup sliced okra (or 1 tbsp filé powder)
Instructions
- Roux: In a large pot, combine flour and oil over medium heat. Stir constantly until the roux turns a dark caramel color.
- Sauté: Add andouille sausage, bell pepper, celery, onion, and garlic. Cook until vegetables are soft.
- Simmer: Pour in stock, tomatoes, bay leaves, thyme, Cajun seasoning, Worcestershire sauce, and hot sauce. Bring to a boil, then reduce heat and simmer for 1 hour.
- Add Seafood: Stir in shrimp, crab meat, and okra. Cook until seafood is opaque.
- Season and Serve: Adjust seasoning with salt, pepper, and more hot sauce if needed. Serve over rice and garnish with green onions and parsley.
Notes
- For thicker gumbo, use more flour in the roux.
- Adjust the spiciness by adding more or less Cajun seasoning and hot sauce.
- Feel free to customize with your favorite seafood like crawfish or oysters.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 1200 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 150 mg
Keywords: Southern cuisine, seafood recipe, Cajun gumbo, comfort food