Description
This authentic Louisiana Seafood Gumbo recipe features a rich, deeply flavored roux combined with spicy andouille sausage, fresh shrimp, crab meat, and classic Cajun vegetables. Slow-simmered to perfection, it delivers a hearty, aromatic stew perfect for a comforting meal.
Ingredients
Scale
Roux
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
Meats and Seafood
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat
Vegetables
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup sliced okra
Liquids and Seasonings
- 6 cups chicken or seafood stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons Cajun seasoning
- 1 tablespoon Worcestershire sauce
Instructions
- Prepare the Roux: In a large pot over medium heat, combine the flour and vegetable oil. Stir continuously for 20 to 30 minutes until the roux turns a deep brown color, being careful not to burn it as this forms the base flavor of your gumbo.
- Sauté Aromatics: Add the chopped green bell pepper, celery, onion, and minced garlic to the roux. Cook, stirring occasionally, until the vegetables soften and become fragrant.
- Cook Sausage and Add Spices: Stir in the sliced andouille sausage along with bay leaves, thyme, and Cajun seasoning. Allow the sausage to brown slightly to develop a smoky depth.
- Add Stock and Simmer: Pour in the chicken or seafood stock, raising the heat to bring the mixture to a boil. Then reduce the heat to low, covering the pot and simmering the gumbo for about 45 minutes to meld the flavors.
- Add Okra: Incorporate the sliced okra into the gumbo and continue to simmer for another 10 minutes. The okra helps thicken the gumbo and adds a classic touch.
- Add Seafood: Stir in the peeled shrimp and crab meat. Cook gently until the shrimp turn pink and are cooked through, approximately 5 to 7 minutes.
- Finish and Season: Stir in Worcestershire sauce and adjust the seasoning with extra Cajun spice, salt, or pepper if needed. Remove bay leaves before serving.
Notes
- Use low-sodium stock to control salt levels in the gumbo.
- For a spicier gumbo, increase the amount of Cajun seasoning or add hot sauce at the end.
- The deep brown roux is key for authentic flavor; patience while stirring is essential.
- Fresh okra is preferred, but frozen okra can be substituted if fresh is unavailable.
- Serve gumbo over steamed white rice for a classic presentation.
