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Louisiana Seafood Gumbo

Savor Authentic Louisiana Seafood Gumbo for Cozy Nights

This Louisiana Seafood Gumbo is a hearty blend of shrimp, andouille sausage, and crab in a smoky broth, perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: Cajun, Creole
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roux
  • 1 cup all-purpose flour Whole wheat can be used for richer taste.
  • 1 cup vegetable oil Can substitute with canola oil.
For the Base
  • 1 medium yellow onion Can substitute with white onion.
  • 1 cup celery Leeks may serve as a milder substitute.
  • 1 cup green bell pepper Red or yellow can add sweetness.
  • 4 cloves garlic Minced, to enhance flavor.
For the Protein
  • 1 link andouille sausage Smoked kielbasa can be used.
  • 1 pound raw shrimp Avoid pre-cooked.
  • 1 cup lump crab meat Claw meat is an alternative.
For Seasoning & Broth
  • 2 tablespoons Cajun seasoning Toasting enhances flavor.
  • 2 pieces bay leaves Can be omitted if unavailable.
  • 6 cups seafood or chicken stock Vegetable stock can be used.
  • 1 can diced tomatoes Optional for traditional flavor.
  • to taste salt Season to taste.
  • to taste black pepper Season to taste.
For Serving
  • 4 cups cooked white rice Cornbread can be an alternative.
  • 1/4 cup green onions For garnish.

Equipment

  • heavy-bottomed pot

Method
 

Step-by-Step Instructions
  1. In a heavy-bottomed pot, combine equal parts of all-purpose flour and vegetable oil over medium heat. Stir constantly for 20–30 minutes until dark brown.
  2. Add diced yellow onion, celery, and green bell pepper. Sauté for 5–7 minutes, then stir in garlic for an additional minute.
  3. Mix in sliced andouille sausage and cook for approximately 5 minutes until browned.
  4. Gradually stir in 6 cups of seafood or chicken stock, add diced tomatoes and bay leaves. Let simmer.
  5. Add Cajun seasoning, salt, and pepper to taste. Simmer uncovered for 45 minutes to 1 hour.
  6. In the last 10–15 minutes, fold in raw shrimp and lump crab meat, cooking until shrimp are opaque.
  7. Remove bay leaves, taste and adjust seasoning. Garnish with green onions before serving.
  8. Ladle gumbo over cooked white rice or serve with French bread.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For best flavor, let gumbo rest overnight in the fridge. Avoid overcooking seafood for the desired texture.

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