Louisiana Seafood Gumbo Recipe
Louisiana seafood gumbo is a hearty, flavorful dish loaded with shrimp, crab, and andouille sausage in a rich, spiced broth. This comforting Creole classic is best served over rice and topped with green onions for the perfect balance of smoky, spicy, and savory flavors.
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 onion
- 1 green bell pepper
- 2 celery stalks
- 4 cloves garlic
- 14.5 oz diced tomatoes
- 1 pound shrimp
- 1 pound crab meat
- 1 pound andouille sausage
- 4 cups seafood stock or chicken broth
- 2-3 bay leaves
- 1 tsp Cajun seasoning
- Salt and pepper
- Cooked rice
- Chopped green onions
Instructions
- Make the Roux: In a large Dutch oven over medium heat, whisk together the vegetable oil and flour. Stir constantly for 20-30 minutes until it turns deep brown, like melted chocolate. If it burns, start over.
- Sauté the Vegetables: Add the chopped onion, bell pepper, and celery to the roux. Cook for 5 minutes, stirring often, until softened. Add the garlic and cook for 1 more minute until fragrant.
- Build the Base: Stir in the diced tomatoes and seafood stock, scraping up any browned bits. Add the sliced andouille sausage, bay leaves, and Cajun seasoning. Bring to a simmer.
- Simmer the Gumbo: Reduce heat to low and let it simmer for 45-60 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper.
- Add the Seafood: Stir in the shrimp and crab meat. Cook for 5-7 minutes until the shrimp turn pink and opaque. Remove from heat and discard bay leaves.
- Serve: Ladle over warm rice, sprinkle with green onions, and enjoy hot.