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–+ servings
Louisiana Seafood Gumbo

Louisiana Seafood Gumbo: A Cozy Bowl of Comfort Delight

Experience the rich flavors of Louisiana Seafood Gumbo, a comforting dish filled with shrimp, crab, and sausage.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soups
Cuisine: Cajun
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roux
  • 1/2 cup All-Purpose Flour Gluten-free flour can be used.
  • 1/2 cup Vegetable Oil Can substitute with olive oil or butter.
For the Gumbo
  • 12 oz Andouille Sausage Sub with turkey sausage for lighter option.
  • 1 lb Shrimp Ensure it's fresh or properly thawed.
  • 8 oz Crab Meat Can use canned crab or substitute with lobster.
  • 1 cup Bell Pepper Chopped.
  • 1 cup Celery Chopped.
  • 1 cup Onion Chopped.
  • 4 cloves Garlic Fresh preferred, but garlic powder is an alternative.
  • 4 cups Chicken or Seafood Stock Vegetable stock can be used.
  • 1 can Diced Tomatoes Optional, omit for traditional flavor.
  • 1 cup Okra Or use Filé Powder at the end.
  • 2 leaves Bay Leaves
  • 1 tsp Dried Thyme
  • 2 tsp Cajun Seasoning Adjust seasoning to taste.
  • 2 tbsp Worcestershire Sauce Adjust according to preference.
  • 1 tbsp Hot Sauce Adjust according to preference.
  • Salt to taste Salt
  • Pepper to taste Pepper
For Garnishing
  • 2 stalks Green Onions Chopped.
  • 1/4 cup Fresh Parsley Chopped.
  • 3 cups Cooked White Rice Perfect accompaniment.

Equipment

  • Dutch oven
  • Heavy-bottomed pot

Method
 

Step‑by‑Step Instructions
  1. In a large Dutch oven or heavy-bottomed pot, combine equal parts all-purpose flour and vegetable oil over medium heat. Stir constantly for 20-30 minutes, aiming for a rich, dark chocolate-brown color in your roux.
  2. Once your roux is ready, add the holy trinity of chopped bell peppers, celery, and onions to the pot. Cook for 5-7 minutes.
  3. Incorporate sliced andouille sausage into the pot, cooking for an additional 5 minutes.
  4. Gradually pour in your choice of chicken or seafood stock, stirring continuously. Bring to a boil, then reduce to low and let it simmer for 45 minutes.
  5. If you're using okra, stir it in now and allow it to cook for about 15 minutes.
  6. Gently fold in the shrimp and crab meat. Cook for 5-7 minutes until the shrimp turns pink and opaque.
  7. Stir in Worcestershire sauce, hot sauce, and adjust salt and pepper to taste.
  8. Ladle the steaming gumbo over bowls of cooked white rice, garnishing with green onions and parsley.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 1000mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 20IUVitamin C: 15mgCalcium: 6mgIron: 10mg

Notes

Always taste your gumbo before serving to adjust flavoring. Freeze leftovers without seafood for future meals.

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