Description
This Louisiana Seafood Gumbo recipe is rich, bold, and authentic, made with shrimp, crab, and andouille sausage in a slow-cooked dark roux. A classic Southern comfort food perfect for gatherings or cozy nights. Keywords: Louisiana Seafood Gumbo, Cajun gumbo, Creole gumbo, seafood stew, Southern comfort food.
Ingredients
0.5 cup all-purpose flour
0.5 cup vegetable oil
1 large yellow onion, diced
1 green bell pepper, diced
3 celery stalks, diced
4 garlic cloves, minced
12 oz andouille sausage, sliced
1 lb shrimp, peeled and deveined
1 cup lump crabmeat
1 cup oysters (optional)
6 cups chicken or seafood stock
2 bay leaves
1 tsp dried thyme
1 tbsp Cajun seasoning
Salt and pepper to taste
1 tsp hot sauce (optional)
4 cups cooked white rice
0.25 cup green onions, chopped
0.25 cup fresh parsley, chopped
Instructions
1. In a large Dutch oven, mix flour and oil over medium heat, stirring constantly until it reaches a dark brown color (about 20–30 minutes).
2. Add onion, celery, and bell pepper to the roux and cook until softened. Stir in minced garlic.
3. Add sliced andouille sausage, cooking until lightly browned.
4. Pour in stock. Stir in bay leaves, thyme, and Cajun seasoning. Simmer for 45 minutes.
5. Gently add shrimp, crab, and oysters. Cook 5–7 minutes until seafood is just cooked through.
6. Adjust seasoning with salt, pepper, and hot sauce. Remove bay leaves.
7. Serve over white rice and garnish with green onions and parsley.
Notes
Stir the roux continuously to avoid burning—it makes or breaks the gumbo.
Don’t add seafood too early or it will overcook and become rubbery.
Gumbo tastes even better the next day, so leftovers are a win.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern, Cajun
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 115mg