Description
This savory Louisiana Seafood Gumbo is a hearty and comforting dish featuring a rich dark roux, aromatic vegetables, smoky andouille sausage, tender shrimp, and sweet crab meat. Infused with Cajun spices and thickened with okra, this gumbo is the perfect warm, flavorful meal to enjoy over fluffy white rice.
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 & 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 & 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.)
- To taste Salt and black pepper (Essential for enhancing flavors.)
- As needed Cooked white rice (Absorbs the gumbo’s flavors.)
Instructions
- Make the roux: In a heavy-bottomed pot, combine equal parts flour and vegetable oil over medium heat. Stir continuously for 20–30 minutes until the mixture darkens to a rich brown color resembling melted chocolate. This forms the flavorful base of the gumbo.
- Sauté the vegetables: Add chopped onion, green bell pepper, and celery to the roux. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and meld with the roux.
- Add garlic and sausage: Stir in minced garlic and sliced andouille sausage. Cook for another 3–5 minutes, allowing the sausage to brown slightly and release its smoky flavors.
- Incorporate stock and spices: Gradually pour in the chicken stock while stirring to combine smoothly. Add Cajun seasoning, paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 15 minutes to develop the flavors.
- Cook with okra: Stir in the sliced okra and continue cooking for 10–15 minutes. The okra helps thicken the gumbo and adds a distinct flavor and texture.
- Add seafood: Reduce heat to low and gently fold in the shrimp and crab meat. Cook for 5–7 minutes until the seafood turns opaque and tender, ensuring it is fully cooked but not overdone.
- Simmer the gumbo: Allow the gumbo to simmer on low heat for 30–40 minutes, stirring occasionally. This allows all the flavors to marry together for a rich and comforting dish.
- Serve: Ladle the hot gumbo over cooked white rice in bowls. For an extra touch, garnish with chopped parsley or green onions if desired.
Notes
- Use a gluten-free flour blend to make this recipe gluten-free if needed.
- Adjust cayenne pepper according to your preferred spice level or omit for a milder gumbo.
- If okra is unavailable, filé powder (ground sassafras leaves) is a traditional alternative thickener.
- Slow and thorough cooking of the roux is critical for authentic gumbo flavor and color; be patient to avoid burning.
- Gumbo can be refrigerated for up to 3 days and often tastes better the next day after flavors meld further.
