Description
Hearty Louisiana seafood gumbo brings soulful Creole magic to dinner tables with deep, rich flavors simmering from generations of culinary tradition. Spicy, robust roux and tender seafood create a memorable meal that connects you to New Orleans’ extraordinary culinary heritage.
Ingredients
Scale
Proteins:
- 1 pound andouille sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat (lump or claw)
Vegetables and Aromatics:
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup sliced okra
- 2 green onions, chopped
Base and Seasonings:
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 6 cups chicken or seafood stock
- 1 can (14.5 ounces / 411 grams) diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 tablespoon Cajun seasoning
- 1 tablespoon Worcestershire sauce
- Hot sauce to taste
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked white rice, for serving
Optional:
- 1 tablespoon filé powder (can replace okra)
Instructions
- Craft a robust roux by whisking flour and oil in a large pot over medium heat, stirring consistently for 25-30 minutes until achieving a rich mahogany color.
- Incorporate diced bell pepper, celery, onion, and minced garlic, sautéing until vegetables become translucent and fragrant.
- Introduce sliced andouille sausage, bay leaves, thyme, and Cajun seasoning, allowing the sausage to caramelize and develop deep flavor notes.
- Gradually pour chicken or seafood stock into the pot, adding optional diced tomatoes, then bring the mixture to a robust boil before reducing to a gentle simmer for 40-45 minutes.
- Integrate chopped okra into the simmering liquid, continuing to cook for an additional 10-15 minutes to develop complex flavors and texture.
- Delicately fold in fresh shrimp and lump crab meat, cooking until seafood turns pink and becomes opaque, approximately 5-6 minutes.
- Enhance the gumbo’s depth by stirring in Worcestershire sauce and hot sauce, then taste and adjust seasoning with salt and pepper.
- Ladle the steaming gumbo over fluffy white rice, garnishing with freshly chopped green onions and parsley for a vibrant finish.
Notes
- Take your time and stir continuously to prevent burning, which can make the entire gumbo taste bitter and ruin hours of cooking.
- Substitute shrimp and crab with chicken or sausage for a different protein profile if seafood isn’t available or preferred.
- Adjust Cajun seasoning and hot sauce to personalize heat intensity, allowing everyone from mild-loving to fire-breathing diners to enjoy.
- Replace wheat flour with cornstarch or gluten-free flour blend to make the gumbo safe for those with gluten sensitivities.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 120 mg