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Louisiana Seafood Gumbo

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A rich and flavorful gumbo filled with andouille sausage, shrimp, and crab, embodying the heart of Louisiana cuisine.

Ingredients

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  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 lb andouille sausage, sliced
  • 1 lb shrimp, peeled and deveined
  • 1 lb crab meat (lump or claw)
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken or seafood stock

Instructions

  1. Creating the Roux: In a large pot over medium heat, combine the flour and oil to create a roux. Stir continuously for 20-30 minutes until it turns a dark brown color, resembling melted chocolate.
  2. Sautéing the Holy Trinity: Add the chopped bell pepper, celery, onion, and minced garlic to the roux. Sauté until the vegetables are soft, about 5-7 minutes.
  3. Incorporating the Sausage: Add the sliced andouille sausage into the pot along with any desired bay leaves and spices. Cook until the sausage is browned.
  4. Pouring in Stock: Pour in the chicken or seafood stock. Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes.
  5. Adding Okra or Filé Powder: After 45 minutes, add the okra (or filé powder) and let it simmer for an additional 10 minutes.
  6. Stirring in the Seafood: Gently stir in the shrimp and crab, cooking until the shrimp are pink and cooked through, about 5-7 minutes.
  7. Tasting and Seasoning: Before serving, taste your gumbo and season as needed with Worcestershire sauce, hot sauce, salt, and pepper.
  8. Serving the Gumbo: Serve your delicious gumbo hot over a bed of fluffy white rice, garnished with a sprinkle of green onions if desired.

Notes

Leftover gumbo can be refrigerated for up to 3 days. For longer storage, freeze it for up to 2 months.

Nutrition

Find it online: https://tashirecipez.com/louisiana-style-seafood-gumbo/

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