Description

This Irresistibly Good Louisiana Seafood Gumbo is a rich, flavorful stew combining the smokiness of andouille sausage with tender shrimp and sweet crab meat. Made from a deep chocolate-brown roux and a medley of fresh vegetables, it simmers into a hearty, spicy dish perfect for a comforting family meal. Ready in just 90 minutes, this classic Southern recipe brings authentic Cajun and Creole flavors to your table.

Ingredients

Scale

Roux

1/2 cup all-purpose flour (forms the roux)
1/2 cup vegetable oil (helps cook the roux)

Meats and Seafood

1 lb andouille sausage, sliced (adds a smoky kick)
1 lb shrimp, peeled and deveined (ensures tender texture)
1 lb crab meat (lump or claw) (adds sweetness)

Vegetables

1 green bell pepper, chopped (key component of the Holy Trinity)
2 stalks celery, chopped (gives freshness)
1 large onion, chopped (fragrant base)
3 cloves garlic, minced (adds flavor)
1 cup sliced okra (for thickening, or 1 tbsp filé powder)

Liquids and Broths

6 cups chicken or seafood stock (the backbone of the gumbo)
1 can (14.5 oz) diced tomatoes (optional, adds tanginess)
1 tbsp Worcestershire sauce (adds depth)

Spices and Seasonings

2 bay leaves (imparts earthiness)
1 tsp dried thyme (warm herbal note)
1 tbsp Cajun seasoning (for Southern flavor)
to taste hot sauce (for heat preference)
to taste salt and pepper (essential for flavor)

Garnishes and Serving

2 green onions, chopped (for garnish)
fresh parsley, chopped (for garnish)
cooked white rice (for serving)

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Instructions

Make the Roux: In a large, heavy pot, combine the flour and vegetable oil over medium heat. Stir constantly for 20-30 minutes until the roux turns a deep chocolate-brown color.
Sauté Vegetables: Add the chopped bell pepper, celery, and onion to the roux. Cook for 5-7 minutes until the vegetables are tender. Stir in the minced garlic and cook for another minute.
Add Sausage: Toss in the sliced andouille sausage along with the bay leaves, thyme, and Cajun seasoning. Let it sauté for about 5 minutes to release flavor.
Combine Liquid: Gradually pour in the chicken or seafood stock while stirring to blend. Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 45 minutes to develop depth.
Include Okra or Filé: If using okra, add it now to help thicken the gumbo. If preferring filé powder, hold off until just before serving to avoid over-thickening.
Add Seafood: Stir in the shrimp and crab meat, allowing them to simmer gently for 5-7 minutes until cooked through and tender.
Season & Garnish: Mix in Worcestershire sauce and hot sauce to taste, then adjust seasoning with salt and pepper. Garnish with chopped green onions and fresh parsley.
Serve: Spoon the gumbo over cooked white rice and enjoy a hearty, authentic Louisiana meal.

Notes

The key to a rich gumbo is patience when making the roux—do not rush Stirring to avoid burning.
Okra helps thicken the gumbo naturally, but filé powder is a traditional alternative added just before serving.
Adjust the heat level by controlling the amount of hot sauce you add.
Use seafood stock for a more pronounced seafood flavor, or chicken stock for a milder gumbo.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.