Here’s a flavorful and authentic Louisiana Seafood Gumbo recipe that’s rich, hearty, and perfect for a crowd. It’s packed with shrimp, crab, and a savory, spicy broth. This gumbo is all about the deep, complex flavors that simmer together to create something truly special.
Louisiana Seafood Gumbo Recipe
Ingredients
For the Roux:
- ½ cup vegetable oil
- ½ cup all-purpose flour
For the Gumbo:
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 4 cups seafood stock (or chicken stock)
- 1 lb shrimp, peeled and deveined
- 1 lb lump crab meat (or 1½ cups)
- 1 lb smoked sausage (like Andouille or Kielbasa), sliced
- 1 bay leaf
- 1 tsp thyme (dried or fresh)
- 1 tsp smoked paprika
- 1 tsp Cajun seasoning (or to taste)
- ½ tsp salt (to taste)
- ½ tsp black pepper
- 1 ½ tbsp hot sauce (optional, to taste)
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh parsley, chopped (for garnish)
- Cooked white rice (for serving)
Instructions
1. Make the Roux:
- In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Gradually stir in the flour, and continue stirring constantly. The roux should become a rich, dark brown color, which can take 15-20 minutes. Be patient and stir to avoid burning.
- Once it’s a deep brown, remove from heat and set aside.
2. Sauté the Vegetables:
- In the same pot (or a separate pan), heat a little oil over medium heat. Add the onion, bell pepper, celery, and garlic. Sauté for 5-7 minutes until softened and fragrant.
- Stir in the diced tomatoes and cook for another 3-4 minutes.
3. Build the Gumbo Broth:
- Slowly add the seafood stock to the vegetables, stirring constantly to avoid lumps from forming. Add the bay leaf, thyme, paprika, Cajun seasoning, salt, pepper, hot sauce, and Worcestershire sauce.
- Bring the mixture to a simmer and cook for about 30 minutes, stirring occasionally.
4. Add the Meats and Seafood:
- Once the broth is flavorful and simmering, add the sausage slices, shrimp, and crab meat. Stir well to incorporate.
- Let the gumbo simmer for an additional 10-15 minutes, or until the shrimp are pink and cooked through. Adjust seasoning to taste, adding more salt, pepper, or hot sauce if desired.
5. Serve the Gumbo:
- Remove the bay leaf.
- Spoon the gumbo over a bed of hot, cooked white rice.
- Garnish with fresh chopped parsley and extra hot sauce if desired.
6. Enjoy:
- Serve your gumbo hot with crusty bread or cornbread on the side for a true Louisiana feast!
This gumbo is full of the bold flavors of the bayou with the smoky sausage, tender seafood, and that irresistible dark roux. It’s a comforting, hearty dish perfect for any occasion. Enjoy!