Description
This authentic Louisiana Seafood Gumbo blends rich Creole and Cajun traditions into a flavorful masterpiece featuring a deep roux, the holy trinity of vegetables, premium seafood, and bold seasonings.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 lb andouille sausage, sliced
- 1 lb fresh shrimp, peeled and deveined
- 1 lb lump crab meat
- 6 cups seafood or chicken stock
- 1 can diced tomatoes (14.5 oz, optional)
- 1 cup fresh okra, sliced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tbsp Cajun seasoning
- 1 tbsp Worcestershire sauce
- Hot sauce to taste
- Fresh green onions and parsley for garnish
- Cooked white rice for serving
Instructions
- Prepare the roux by cooking flour and oil over medium heat for 20–30 minutes until deep brown.
- Add chopped onions, bell pepper, and celery. Cook 5–7 minutes and add garlic.
- Stir in sliced andouille sausage and season with bay leaves, thyme, and Cajun seasoning.
- Slowly pour in stock while stirring to avoid lumps. Add diced tomatoes if using. Simmer for 45 minutes.
- Add okra and simmer 10 minutes to thicken.
- Add shrimp and crab meat during final 5–7 minutes until shrimp turns pink.
- Remove from heat, add Worcestershire sauce, adjust seasoning, and serve over rice with parsley and green onions.
Notes
Avoid rushing the roux, and add seafood only in the final minutes to prevent overcooking.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: Varies
- Sodium: 1240mg
- Fat: 22g
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: Varies
Keywords: seafood gumbo, Louisiana gumbo, authentic gumbo, Creole, Cajun, shrimp gumbo