Description
A rich and authentic Louisiana seafood gumbo recipe brimming with shrimp, crab, and andouille sausage in a dark roux-based broth. Perfect Southern comfort food with bold Cajun and Creole flavors, ideal for family dinners or festive gatherings.
Ingredients
0.5 cup flour
0.5 cup vegetable oil
1 large onion chopped
1 bell pepper chopped
2 celery stalks chopped
3 cloves garlic minced
2 cups okra sliced
12 oz andouille sausage sliced
1 lb shrimp peeled and deveined
8 oz lump crabmeat
6 cups seafood stock
2 tbsp Cajun seasoning
2 bay leaves
Salt and black pepper to taste
Steamed white rice for serving
Chopped parsley for garnish
Instructions
1. Make the roux by stirring together flour and oil in a large pot over medium heat until deep brown, about 20–30 minutes.
2. Add onion, bell pepper, celery, and garlic to the roux and cook for about 5 minutes until softened.
3. Stir in seafood stock, okra, bay leaves, Cajun seasoning, salt, and pepper. Simmer for 30–40 minutes.
4. Add andouille sausage and simmer for another 10 minutes.
5. Stir in shrimp and crabmeat, cooking just until shrimp turn pink and crab is heated through, about 5 minutes.
6. Serve hot over steamed rice, garnished with parsley.
Notes
Use the freshest seafood you can find for best flavor.
Be patient with the roux; dark color equals deep flavor.
Don’t overcook the shrimp to keep them tender.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun / Creole
Nutrition
- Serving Size: 1 generous bowl
- Calories: 420
- Sugar: 4g
- Sodium: 1180mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 155mg