Description

This Savory Louisiana Seafood Gumbo is a hearty and flavorful comfort food, combining a rich dark roux with a medley of vegetables, spicy andouille sausage, tender shrimp, and sweet crab meat. Perfectly seasoned with Cajun spices, this traditional dish simmers to develop a deep, complex taste that’s ideal for warming up any meal. Serve it over fluffy white rice or with cornbread to enjoy an authentic taste of Louisiana.

Ingredients

Scale

Roux

0.5 cup All-purpose flour (Substitution: Gluten-free flour for a gluten-free version)
0.5 cup Vegetable oil (Can substitute with canola or olive oil)

Vegetables

1 large Onion, chopped
1 Green bell pepper, chopped (Any color bell pepper can be used)
2 stalks Celery, diced
4 cloves Garlic, minced (Substitution: 1 tsp garlic powder if fresh unavailable)
2 cups Okra, sliced (Substitution: File powder to taste if okra unavailable)

Meat and Seafood

12 oz Andouille sausage, sliced (Substitution: any smoked sausage or chorizo)
1 lb Shrimp, peeled and deveined (fresh preferred, thaw if frozen)
0.5 lb Crab meat (Substitution: crawfish for a Cajun twist)

Liquids and Seasonings

4 cups Chicken stock (Can substitute seafood stock for enhanced flavor)
1 tsp Cajun seasoning
1 tsp Paprika (Substitution: smoked paprika for smokiness)
0.5 tsp Cayenne pepper (adjust to preferred spice level)
Salt and black pepper, to taste

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Instructions

Make the Roux: In a heavy-bottomed pot over medium heat, combine 0.5 cup flour and 0.5 cup vegetable oil. Stir constantly for 15-20 minutes until the mixture darkens to a rich chocolate-brown and releases a nutty aroma. This forms the flavorful base of your gumbo.
Sauté the Vegetables: Add chopped onion, green bell pepper, and diced celery to the roux. Cook about 5 minutes, stirring occasionally, until vegetables soften and become aromatic.
Add the Sausage and Garlic: Stir in minced garlic and sliced andouille sausage. Cook for 5-7 minutes until the sausage starts to brown, releasing its smoky flavor into the gumbo.
Incorporate Stock and Seasoning: Gradually pour in chicken stock while scraping the pot’s bottom to lift any browned bits. Add Cajun seasoning, paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a gentle simmer.
Add the Okra: Stir in sliced okra and continue simmering for 10-15 minutes. The okra helps thicken the gumbo and adds a unique texture.
Stir in the Seafood: Gently fold in shrimp and crab meat. Cook for about 5 minutes until seafood is opaque and tender, absorbing the spicy broth.
Finish the Gumbo: Let the gumbo simmer for 30-40 minutes, stirring occasionally to develop deep flavors and a thickened stew consistency.
Serve and Enjoy: Serve hot over fluffy white rice or alongside cornbread. Garnish with chopped parsley or green onions for a fresh, vibrant touch.

Notes

Use gluten-free flour in the roux to make the gumbo gluten-free.
Adjust cayenne pepper according to your preferred spice level.
Okra is traditional for thickening, but file powder can be used as a substitute if unavailable.
Fresh seafood provides the best flavor; if using frozen, thaw completely before cooking.
For a deeper smoky flavor, substitute smoked paprika and consider using seafood stock instead of chicken stock.
This gumbo tastes even better the next day as flavors continue to meld.