Description
Louisiana Seafood Gumbo is a mouthwatering Creole dish that brings comfort and flavor to any table. This hearty stew combines succulent shrimp, tender crab meat, and smoky andouille sausage, all simmered together with a rich roux and an array of aromatic vegetables. Perfect for family dinners or festive gatherings, this gumbo showcases the vibrant culinary heritage of Louisiana, making it a favorite among seafood lovers. Its bold flavors and satisfying warmth are sure to impress your guests, creating a memorable dining experience.
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 can diced tomatoes (14.5 oz), optional
- Hot sauce to taste
Instructions
- In a large pot over medium heat, combine flour and oil to prepare the roux. Stir continuously for 20–30 minutes until it turns deep brown.
- Add chopped green bell pepper, celery, onion, and garlic. Cook until softened.
- Mix in the sliced sausage along with bay leaves, thyme, and Cajun seasoning; cook until slightly browned.
- Pour in stock and optional diced tomatoes. Bring to a boil then reduce heat and simmer for about 45 minutes.
- Add sliced okra (or reserve filé powder) to the pot; simmer for an additional 10 minutes.
- Stir in shrimp and crab meat; cook until shrimp turn pink (about 5–7 minutes).
- Adjust seasoning with Worcestershire sauce, hot sauce, salt, and pepper as desired before serving over cooked white rice.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: Creole
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg