Louisiana Seafood Gumbo (Printable Version)
A hearty Creole classic with shrimp, crab, andouille sausage and vegetables in a rich, flavorful dark roux base.
# Ingredients:
→ Roux and Base
01 -
1/2 cup all-purpose flour
02 -
1/2 cup vegetable oil
→ Proteins
03 -
1 lb andouille sausage, sliced
04 -
1 lb shrimp, peeled and deveined
05 -
1 lb crab meat (lump or claw)
→ Vegetables
06 -
1 green bell pepper, chopped
07 -
2 celery stalks, chopped
08 -
1 large onion, chopped
09 -
3 cloves garlic, minced
10 -
2 green onions, chopped
11 -
1 cup sliced okra (or 1 tbsp filé powder)
→ Liquids and Stocks
12 -
6 cups chicken or seafood stock
13 -
1 can (14.5 oz) diced tomatoes (optional)
→ Spices and Seasonings
14 -
2 bay leaves
15 -
1 tsp dried thyme
16 -
1 tbsp Cajun seasoning
17 -
1 tbsp Worcestershire sauce
18 -
Hot sauce to taste
19 -
Salt and pepper to taste
→ Garnish and Serving
20 -
Fresh parsley, chopped
21 -
Cooked white rice
# Steps:
01 -
In a large pot, combine flour and oil over medium heat. Stir continuously for 20-30 minutes until the roux is a deep brown.
02 -
Stir in bell pepper, celery, onion, and garlic. Cook until soft.
03 -
Add sliced andouille sausage, bay leaves, thyme, and Cajun seasoning. Cook until sausage browns slightly.
04 -
Pour in the stock and optional diced tomatoes. Bring to a boil, then reduce to a simmer for 45 minutes.
05 -
Add okra (or reserve filé powder for later). Simmer for another 10 minutes.
06 -
Stir in shrimp and crab. Cook until the shrimp is pink and opaque, about 5-7 minutes.
07 -
Stir in Worcestershire sauce and hot sauce. Adjust seasoning with salt and pepper. Garnish with green onions and parsley. Serve over white rice.
# Notes:
01 -
For a spicier gumbo, increase the Cajun seasoning or add cayenne pepper.
02 -
If you prefer a thicker gumbo, add sliced okra earlier in the cooking process or sprinkle in a bit of filé powder before serving.
03 -
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.