Name: Louisiana Seafood Gumbo
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Creole
Ingredients: 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); 6 cups chicken or seafood stock; 1 green bell pepper, chopped; 2 celery stalks, chopped; 1 large onion, chopped; 3 cloves garlic, minced; 1 cup sliced okra (or 1 tbsp filé powder); 2 bay leaves; 1 tsp dried thyme; 1 tbsp Cajun seasoning; 1 tbsp Worcestershire sauce; Hot sauce to taste; Salt and pepper to taste; 2 green onions, chopped; Fresh parsley, chopped (for garnish); Cooked white rice, for serving

Description

Louisiana Seafood Gumbo is a soul-soothing dish that captures the essence of Creole cuisine. This hearty stew features a symphony of flavors from succulent shrimp, tender crab meat, and smoky andouille sausage, all enveloped in a rich, flavorful broth. With its vibrant blend of spices and fresh vegetables, gumbo is not just a meal but an experience perfect for family gatherings or cozy nights at home. It’s easy to make and even better as leftovers, making it a delightful addition to your recipe repertoire. Dive into this comforting bowl of goodness today!

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)
6 cups chicken or seafood stock
1 green bell pepper, chopped
2 celery stalks, chopped
1 large onion, chopped
3 cloves garlic, minced
1 cup sliced okra (or 1 tbsp filé powder)
2 bay leaves
1 tsp dried thyme
1 tbsp Cajun seasoning
1 tbsp Worcestershire sauce
Hot sauce to taste
Salt and pepper to taste
2 green onions, chopped
Fresh parsley, chopped (for garnish)
Cooked white rice, for serving

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Instructions

In a large pot over medium heat, combine flour and vegetable oil to make the roux. Stir continuously for 20–30 minutes until dark brown.
Add the chopped green bell pepper, celery, onion, and minced garlic; cook until soft.
Incorporate sliced sausage along with bay leaves, thyme, and Cajun seasoning; cook until browned.
Pour in stock and optional diced tomatoes; bring to a boil then reduce to simmer for 45 minutes.
Add okra (or filé powder) and simmer for another 10 minutes.
Stir in shrimp and crab; cook until shrimp is pink (about 5–7 minutes).
Adjust seasoning with Worcestershire sauce, hot sauce, salt, and pepper before serving over cooked rice.

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 3g
Sodium: 980mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 24g
Cholesterol: 130mg