Name: Louisiana Seafood Gumbo
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 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); 1 green bell pepper, chopped; 2 celery stalks, chopped; 1 large onion, chopped; 3 cloves garlic, minced; 6 cups chicken or seafood stock; 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

Description

Louisiana Seafood Gumbo is a hearty and flavorful dish that embodies the spirit of Creole cuisine. This comforting stew features a delightful combination of shrimp, crab, and andouille sausage, all simmered together with the essential Holy Trinity of vegetables: bell peppers, onions, and celery. Perfect for family dinners or festive gatherings, this gumbo is not only rich in flavor but also offers a unique opportunity to customize ingredients based on your preferences. With its enticing aroma and robust taste, Louisiana Seafood Gumbo is sure to become a favorite in your household.

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 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

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Instructions

In a large pot over medium heat, combine flour and oil to create a roux. Stir continuously for 20–30 minutes until deep brown.
Add bell pepper, celery, onion, and garlic; sauté until soft.
Stir in andouille sausage along with bay leaves and thyme; cook until sausage browns slightly.
Pour in stock; bring to a boil then reduce to a simmer for about 45 minutes.
Incorporate okra (or reserve filé powder) and simmer for an additional 10 minutes.
Add shrimp and crab; cook until shrimp turns pink (about 5–7 minutes).
Season with Worcestershire sauce and hot sauce 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: 320
Sugar: 3g
Sodium: 880mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 22g
Cholesterol: 110mg