Description

This savory Louisiana Seafood Gumbo is a classic comfort dish blending a rich dark roux with the ‘holy trinity’ of vegetables, smoky andouille sausage, tender shrimp, and crab meat. Infused with Cajun spices and thickened with fresh okra, this hearty gumbo promises deep, layered flavors served over fluffy white rice, making it your new favorite soul-warming meal.

Ingredients

Scale

Roux

1 cup All-purpose flour (A gluten-free blend can substitute for gluten sensitivity.)
1 cup Vegetable oil (Can use canola or peanut oil.)

Vegetables and Aromatics

1 large Onion, chopped (Adds sweetness and depth.)
1 large Green bell pepper, chopped (Contributes a fresh, slightly bitter flavor.)
2 stalks Celery, chopped (Forms part of the ‘holy trinity’.)
4 cloves Garlic, minced (Provides a rich, pungent flavor.)
2 cups Okra, sliced (Acts as a thickener; substitute with filé powder if unavailable.)

Proteins

12 oz Andouille sausage, sliced (Adds smokiness and heartiness.)
1 lb Shrimp, peeled and deveined (Delivers sweetness and tender texture.)
0.5 lb Crab meat (Can replace with more shrimp or other firm fish.)

Liquids and Seasonings

4 cups Chicken stock (The foundational liquid for flavor.)
1 tsp Cajun seasoning (Infuses spice and warmth.)
1 tsp Paprika (Offers color and mild peppery taste.)
0.5 tsp Cayenne pepper (Adjust to taste; omit for milder gumbo.)
Salt and black pepper to taste (Essential for enhancing flavors.)

Serving

Cooked white rice (as needed) (Absorbs the gumbo’s flavors.)

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Instructions

Make the Roux: In a heavy-bottomed pot over medium heat, combine equal parts all-purpose flour and vegetable oil. Stir continuously for 20–30 minutes until the mixture turns a dark brown color, similar to melted chocolate. This forms the flavorful base of the gumbo.
Cook Vegetables: Add the chopped onion, green bell pepper, and celery to the roux. Cook for 5–7 minutes, stirring occasionally until the vegetables soften and release their aromas.
Add Garlic and Sausage: Stir in the minced garlic and sliced andouille sausage. Cook for another 3–5 minutes to brown the sausage slightly and meld the flavors.
Add Liquid and Seasonings: Slowly pour in the chicken stock while stirring. Season with Cajun seasoning, paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a gentle simmer and allow to bubble for about 15 minutes to develop flavor.
Incorporate Okra: Stir in the sliced okra and cook for another 10–15 minutes, allowing the gumbo to thicken as the okra releases its natural mucilage.
Add Seafood: Reduce heat to low and gently fold in the shrimp and crab meat. Cook for 5–7 minutes, until the seafood is opaque and tender.
Simmer: Let the gumbo continue to simmer on low heat for 30–40 minutes, stirring occasionally to prevent sticking and deepen the flavors.
Serve: Spoon the hot gumbo over cooked white rice in individual bowls. Optionally, garnish with chopped parsley or green onions for a fresh finish.

Notes

If you prefer a gluten-free gumbo, opt for a gluten-free flour blend when making the roux.
For a milder gumbo, omit or reduce the cayenne pepper.
Filé powder can replace okra as a thickening agent and adds a distinctive flavor.
Adjust seasoning at the end according to taste, as the broth and sausage can vary in saltiness.
Use fresh seafood for the best texture and flavor, but frozen can be used if thawed properly.