Description
A bold and comforting Louisiana classic, this seafood gumbo features a dark roux, andouille sausage, shrimp, crabmeat, and optional oysters simmered in spiced broth. Served over white rice, it’s the ultimate Southern dish for gatherings or cozy nights.
Ingredients
1/2 cup all-purpose flour
1/2 cup vegetable oil
1 cup diced onion
1 cup diced celery
1 cup diced bell pepper (green, red, or mixed)
3 cloves garlic, minced
1 lb shrimp, peeled and deveined
1 lb lump crabmeat
12–15 shucked oysters (optional)
1/2 lb andouille sausage, sliced
6 cups seafood or chicken stock
1 bay leaf
1 tsp smoked paprika
1 tsp dried thyme
1 tsp cayenne pepper (adjust to taste)
Salt and pepper to taste
1 cup sliced okra (or 1 tsp filé powder, added at the end)
2 cups cooked white rice
Chopped green onions (for garnish)
Fresh parsley (for garnish)
Instructions
Make the Roux:
In a large pot, heat oil over medium heat. Whisk in flour and stir constantly for 20–30 minutes, until dark brown.Sauté Vegetables:
Add onion, celery, bell pepper, and garlic. Cook until softened, about 5 minutes.Add Sausage and Spices:
Stir in sausage, smoked paprika, thyme, cayenne, bay leaf, salt, and pepper. Cook for 3–5 minutes.Simmer the Broth:
Slowly add stock while stirring. Bring to a simmer and cook for 30 minutes.Cook Seafood and Okra:
Add okra, shrimp, crabmeat, and oysters (if using). Simmer gently for 5–7 minutes until seafood is cooked.Serve:
Spoon gumbo over steamed rice. Garnish with green onions and parsley.
Notes
Filé powder is a great alternative to okra for thickening.
Adjust spice to your preference.
Gumbo tastes even better the next day!
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups gumbo with rice)
- Calories: 420
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 130 mg
Keywords: seafood gumbo, Louisiana gumbo, cajun recipe, shrimp and crab gumbo, gumbo with roux