Name: Ultimate Louisiana Seafood Gumbo
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Cajun
Ingredients: 1/2 cup all-purpose flour; 1/2 cup vegetable oil; 1 medium yellow onion, chopped; 2 stalks celery, chopped; 1 medium green bell pepper, chopped; 4 cloves garlic, minced; 1 pound andouille sausage, sliced; 1 pound raw shrimp, peeled and deveined; 1 cup lump crab meat; 2 tablespoons Cajun seasoning; 2 pieces bay leaves; 6 cups seafood or chicken stock; 1 can diced tomatoes (optional); Salt and black pepper, to taste; 3 cups cooked white rice; 1/4 cup green onions, chopped

Description

Experience the heartwarming flavors of Louisiana with this comforting seafood gumbo, enriched with Cajun spices and fresh seafood.

Ingredients

Scale

1/2 cup all-purpose flour
1/2 cup vegetable oil
1 medium yellow onion, chopped
2 stalks celery, chopped
1 medium green bell pepper, chopped
4 cloves garlic, minced
1 pound andouille sausage, sliced
1 pound raw shrimp, peeled and deveined
1 cup lump crab meat
2 tablespoons Cajun seasoning
2 pieces bay leaves
6 cups seafood or chicken stock
1 can diced tomatoes (optional)
Salt and black pepper, to taste
3 cups cooked white rice
1/4 cup green onions, chopped

Instructions

Prepare the roux: In your large pot or Dutch oven, combine the flour and oil over medium heat. Stir continuously until the mixture turns a rich, dark brown—about 15-20 minutes.
Sauté the vegetables: Once your roux is ready, add the chopped onions, celery, and green bell pepper. Cook until they soften, about 5-7 minutes. Toss in the minced garlic and sauté for an additional minute.
Add the andouille sausage and allow it to render some of its fat for about 5 minutes.
Incorporate the Cajun seasoning and bay leaves, stirring well.
Pour in the seafood or chicken stock and stir in the canned tomatoes (if using). Bring the mixture to a low boil.
Simmer the gumbo: Reduce heat and let it simmer for about 30-40 minutes.
Add the raw shrimp and crab meat just before serving. Cook for another 5-10 minutes or until the shrimp are pink and opaque.
Serve the gumbo over cooked white rice, garnished with green onions.

Notes

Gumbo tastes even better the next day; store leftovers in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Simmering
Cuisine: Cajun

Nutrition

Serving Size: 1 cup
Calories: 385
Sugar: 3g
Sodium: 900mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 28g
Cholesterol: 120mg

Keywords: gumbo, seafood, Cajun, Louisiana, comfort food