Description
Experience the authentic flavors of Louisiana with this hearty and flavorful seafood gumbo, made with a rich dark roux, Andouille sausage, shrimp, crab meat, and fresh vegetables, simmered to perfection and served over steamed white rice.
Ingredients
Scale
Roux
- 0.5 cups all-purpose flour (Can substitute with gluten-free flour.)
- 0.5 cups vegetable oil (Can swap with canola or olive oil.)
Vegetables & Aromatics
- 1 large onion (White or yellow onions work best.)
- 1 green bell pepper (Red or yellow bell peppers make a great substitute.)
- 2 stalks celery (Reduce quantity slightly if you prefer less.)
- 4 cloves garlic (Minced; fresh is ideal.)
- 2 cups okra (Sliced; frozen okra is convenient.)
Proteins
- 12 oz Andouille sausage (Can substitute with kielbasa or omit for seafood-only.)
- 1 lb shrimp (Peeled and deveined; fresh is best.)
- 0.5 lb crab meat (Canned crab makes for a quick substitute.)
Liquids & Seasonings
- 4 cups chicken stock (Use vegetable stock for a pescatarian dish.)
- 1 tsp Cajun seasoning (Adjust according to your spice preference.)
- 1 tsp paprika (Smoked paprika enhances the depth.)
- 0.5 tsp cayenne pepper (Adjust based on heat tolerance.)
- Salt and black pepper (For seasoning to taste.)
Serving
- Cooked white rice (Acts as a base for the gumbo.)
Instructions
- Make the Roux: In a heavy-bottomed pot, combine ½ cup all-purpose flour and ½ cup vegetable oil over medium heat. Stir continuously for 10-15 minutes until the mixture turns a deep brown color, similar to chocolate, which forms the flavorful base of the gumbo.
- Cook the Vegetables: Add the chopped onion, diced green bell pepper, and chopped celery to the roux. Cook for about 5 minutes, stirring occasionally until the vegetables soften and release their aromas.
- Add Garlic and Sausage: Stir in the minced garlic cloves and sliced Andouille sausage. Sauté for another 5 minutes to cook the sausage and meld the flavors.
- Incorporate Liquids and Spices: Gradually pour in 4 cups of chicken stock while stirring to combine. Add Cajun seasoning, paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a gentle simmer and cook for about 15 minutes to develop the flavors.
- Add Okra: Stir in the sliced okra and let the gumbo simmer for an additional 10-15 minutes. The okra helps thicken the gumbo and adds texture.
- Cook the Seafood: Add the peeled and deveined shrimp and crab meat to the pot. Cook for 5-7 minutes until the seafood becomes opaque and fully cooked through.
- Simmer the Gumbo: Let the gumbo simmer gently for 30-40 minutes, allowing all flavors to meld beautifully.
- Serve: Spoon the gumbo over a bed of cooked white rice and enjoy the rich, spicy, and savory taste of Louisiana seafood gumbo.
Notes
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour and ensure stock is gluten-free.
- Adjust the cayenne pepper and Cajun seasoning based on your preferred spice level.
- If you prefer a vegetarian or pescatarian dish, omit the sausage and use vegetable stock.
- Using fresh okra is recommended, but frozen okra can be a convenient substitute.
- Serve gumbo over white rice as a traditional base to soak up the flavorful sauce.
