Description
A flavorful Louisiana-style gumbo featuring fresh seafood, vegetables, and a roux base.
Ingredients
Scale
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 2 large onions, chopped
- 3 celery stalks, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 pound andouille sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat
- 1 pound okra, sliced
- 6 cups seafood stock
- 2 bay leaves
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
- Hot sauce to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux, stirring constantly until it turns a dark brown color, about 20-25 minutes.
- Add the onions, celery, bell pepper, and garlic to the roux. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the andouille sausage and cook for another 5 minutes.
- Pour in the seafood stock and add the bay leaves, Cajun seasoning, salt, pepper, and hot sauce. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add the okra and simmer for an additional 10 minutes.
- Stir in the shrimp and crab meat, cooking until the shrimp are pink and opaque, about 5-7 minutes.
- Remove the bay leaves and adjust seasoning as needed.
- Serve hot over rice and garnish with fresh parsley.
Notes
For the best flavor, use fresh seafood and let the gumbo rest for a few hours before serving. This recipe can be spicy, so adjust the hot sauce according to your preference.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Method: Main
- Cuisine: Cajun
Nutrition
- Calories: 450
- Sugar: 4g
- Fat: 28g
- Carbohydrates: 25g
- Protein: 30g