Description
Louisiana Seafood Gumbo is a comforting and flavorful dish that embodies the essence of Creole cuisine. This hearty stew combines succulent shrimp and crab with spicy andouille sausage, along with the aromatic Holy Trinity of vegetables—bell peppers, onions, and celery. Simmered in a rich roux-based broth, this gumbo is perfect for family gatherings or cozy evenings at home. With each spoonful, you’ll experience a delightful medley of bold flavors that warms both body and soul.
Ingredients
Scale
- 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)
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken or seafood stock
- 1 cup sliced okra (or 1 tbsp filé powder)
- bay leaves
- thyme
- Cajun seasoning
- Worcestershire sauce
Instructions
- In a large pot over medium heat, combine flour and oil to create a roux. Stir continuously for 20–30 minutes until dark brown.
- Add bell pepper, celery, onion, and garlic; sauté until soft (about 5 minutes).
- Stir in andouille sausage along with bay leaves, thyme, and Cajun seasoning; cook for another 5–7 minutes.
- Pour in the stock and optional diced tomatoes; bring to boil then simmer for about 45 minutes.
- Add okra (or reserved filé powder) and simmer for an additional 10 minutes.
- Gently stir in shrimp and crab meat; cook until shrimp are pink (approximately 5–7 minutes).
- Adjust seasoning with Worcestershire sauce, hot sauce, salt, and pepper before serving over cooked white rice.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: Creole
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 395
- Sugar: 3g
- Sodium: 950mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 140mg