Description
This Louisiana Seafood Gumbo is a classic Southern dish filled with shrimp, crab, andouille sausage, and a deep, flavorful roux. Simmered with the “holy trinity” of Cajun cooking (onion, bell pepper, and celery), this gumbo has the perfect balance of spice and richness. Serve it over rice for a comforting, authentic taste of Louisiana!
Ingredients
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For the Roux:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
For the Gumbo:
- 1 medium onion, finely chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (optional, for Creole-style gumbo)
- 1 lb andouille sausage, sliced
- 6 cups seafood stock (or chicken stock)
- 1 tbsp Worcestershire sauce
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 bay leaves
- 1 lb large shrimp, peeled and deveined
- 1 lb lump crab meat (or blue crab claws)
- 1 dozen oysters (optional)
- 1 tsp hot sauce (adjust to taste)
- Salt & black pepper to taste
- 2 tbsp chopped fresh parsley
- 3 green onions, sliced
- Cooked white rice, for serving
Instructions
- Make the Roux:
- In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat.
- Whisk in flour and stir constantly for 15–20 minutes, until the roux turns a deep brown (like dark chocolate). Be careful not to burn it!
- Cook the Vegetables & Sausage:
- Stir in onion, bell pepper, and celery (the “holy trinity”) and cook for 5 minutes, until softened.
- Add garlic and cook for 1 minute until fragrant.
- If using, stir in diced tomatoes.
- Add sliced andouille sausage and cook for another 5 minutes.
- Simmer the Gumbo:
- Gradually stir in seafood stock, making sure to mix well with the roux.
- Add Worcestershire sauce, Cajun seasoning, smoked paprika, thyme, bay leaves, and hot sauce.
- Bring to a simmer and cook uncovered for 30 minutes, stirring occasionally.
- Add the Seafood:
- Stir in shrimp, crab meat, and oysters (if using).
- Simmer for another 5–7 minutes, just until the shrimp turn pink and opaque.
- Taste and adjust seasoning with salt, pepper, or extra Cajun seasoning.
- Serve:
- Remove bay leaves and stir in fresh parsley and green onions.
- Serve hot over cooked white rice with extra hot sauce on the side.
Notes
- For a richer gumbo, use half butter and half oil for the roux.
- Prefer a spicier gumbo? Add extra Cajun seasoning and a dash of cayenne.
- For a more traditional taste, add whole blue crabs to the pot while simmering.
- Let the gumbo sit for an hour after cooking—it gets even better as the flavors meld!