Louisiana Seafood Gumbo
A rich and smoky seafood gumbo that's easy to prepare, featuring shrimp, crab, and a dark, toasty roux for deep flavor.
Ingredients
For the roux
- 1/2 cup all-purpose flour Consider whole wheat for color and flavor change.
- 1/2 cup vegetable oil Can substitute with canola oil.
Vegetables
- 1 medium yellow onion White onion can be used, but alters sweetness.
- 2 stalks celery Leeks can be a milder substitute.
- 1 medium green bell pepper Substitute with red or yellow for sweetness.
- 4 cloves garlic Minced.
Proteins
- 1 pound andouille sausage Consider smoked kielbasa or any spicy sausage.
- 1 pound raw shrimp Avoid pre-cooked shrimp for best texture.
- 1 cup lump crab meat Claw meat is a great alternative.
For the broth
- 2 tablespoons Cajun seasoning Toast before use for better flavor.
- 2 pieces bay leaves Omit if out.
- 6 cups seafood or chicken stock Vegetable stock can provide a lighter flavor.
- 1 can diced tomatoes Skip for a more traditional gumbo.
- to taste salt Adjust to your preference.
- to taste black pepper Adjust to your preference.
For serving
- 3 cups cooked white rice Cornbread can also be used for variety.
- 1/4 cup green onions Chopped for garnish.
Instructions
Preparation
- In a heavy pot or Dutch oven, combine the flour and oil over medium heat. Stir constantly for about 20–30 minutes until it turns the color of dark peanut butter or milk chocolate.
- Add the chopped onion, celery, and bell pepper straight into the pot. Cook for about 5–7 minutes until they're tender and glossy, then stir in the minced garlic and cook for another minute.
Building the Broth
- Sprinkle in the Cajun seasoning and stir well. Pour in the stock slowly while whisking or stirring to prevent lumps. Add bay leaves and diced tomatoes (if using), then bring to a gentle boil.
- Reduce heat to low and let simmer for about 25–30 minutes, stirring occasionally.
Cooking the Proteins
- Add the sliced andouille sausage and cook for about 10 minutes to spread the smoky flavor.
- Gently stir in the raw shrimp and crab, cooking until shrimp turn pink and just firm, about 3–5 minutes. Adjust salt and black pepper to taste before serving.
Serving
- Serve the gumbo over hot cooked white rice, garnished with green onions.
Notes
This gumbo tastes even better the next day. For meal prep, cook the base and refrigerate or freeze without seafood. Add shrimp and crab when ready to serve. Can be portioned for easy lunches.