Description
This Louisiana Gumbo is a soul-warming, rich stew filled with bold flavors and deep cultural roots. Built on a dark roux and packed with shrimp, crab, and andouille sausage, it’s simmered to perfection with okra, veggies, and Cajun spices. Whether served at family gatherings or cozy weeknights, this gumbo is a comforting classic that brings everyone to the table.
Ingredients
Essential
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat, picked over for shells
- 1 lb andouille sausage, sliced
- 1 cup okra, sliced
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 4 cloves garlic, minced
- 6 cups seafood stock
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 2 tbsp Cajun seasoning
- 2 bay leaves
- 1 tsp thyme
- Salt and pepper to taste
- Cooked white rice (for serving)
- Chopped green onions and parsley (for garnish)
Optional for Customization
- 1 cup diced tomatoes
- Jalapeños or hot sauce (for extra heat)
- Extra veggies like carrots or red bell pepper
- Substitute or add chicken, fish, or clams
Instructions
- Make the roux: In a large heavy pot, heat oil over medium heat. Whisk in flour and stir continuously for 20–30 minutes until it reaches a deep chocolate brown color.
- Sauté the veggies: Add onion, bell pepper, celery, and garlic. Cook 5–7 minutes until softened.
- Add sausage & spices: Stir in sliced sausage, Cajun seasoning, thyme, and bay leaves. Cook for 5 more minutes.
- Pour in stock: Slowly add the seafood stock while stirring to prevent lumps. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add seafood & okra: Stir in shrimp, crab meat, and okra. Simmer 10–15 minutes until shrimp are cooked and gumbo is thickened. Season with salt and pepper to taste.
- Serve: Ladle over cooked rice and garnish with green onions and parsley. Enjoy!
Notes
- Perfect Roux Tip: Patience is key! Stir constantly and don’t rush the process.
- Spice it up: Add jalapeños or hot sauce for extra heat.
- Make-Ahead Friendly: Gumbo tastes even better the next day!
- Freezer Tip: Freeze in batches without seafood, then add fresh shrimp/crab when reheating.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Simmering
- Cuisine: Cajun / Creole