Description
This hearty Savory Louisiana Seafood Gumbo is perfect for a cozy night in, combining a rich roux with flavorful andouille sausage, tender shrimp, crab meat, and aromatic vegetables. This comforting dish is a classic Creole stew bursting with Cajun spices and served over rice, making it an ideal warming meal.
Ingredients
Scale
Roux Base
- 1 cup all-purpose flour (Can be substituted with gluten-free flour)
- 1 cup vegetable oil (Can be replaced with olive oil or light butter)
Vegetables and Aromatics
- 1 large onion, chopped
- 1 large green bell pepper, chopped (Can substitute with any color bell pepper)
- 2 stalks celery, chopped (Can be omitted if unavailable)
- 4 cloves garlic, minced (Can substitute with 1 teaspoon of garlic powder)
Meats and Seafood
- 12 oz andouille sausage, sliced (Can be substituted with kielbasa or omitted)
- 1 lb shrimp, peeled and deveined (Can substitute with firm white fish)
- 0.5 lb crab meat (Could be replaced with crawfish or omitted)
Liquids and Seasonings
- 4 cups chicken stock (Vegetable stock can be used for a meat-free version)
- 2 cups okra, sliced (Can be substituted with diced zucchini)
- 1 tsp Cajun seasoning
- 1 tsp paprika (Can substitute with smoked paprika)
- 0.5 tsp cayenne pepper (Adjust according to preference)
- Salt and black pepper (To taste)
To Serve
- Cooked white rice (Can use brown rice or quinoa as alternatives)
Instructions
- Prepare the Roux: In a large heavy-bottomed pot or Dutch oven over medium heat, combine the flour and vegetable oil. Stir continuously to create a roux, cooking until it reaches a deep golden brown color, about 10-15 minutes. Be careful to stir constantly to avoid burning.
- Sauté Vegetables: Add the chopped onion, bell pepper, celery, and garlic to the roux. Cook for 5-7 minutes, stirring occasionally until the vegetables are softened and fragrant.
- Cook Sausage: Stir in the sliced andouille sausage and cook for an additional 3-4 minutes to release its flavors into the mixture.
- Add Liquids and Seasonings: Slowly whisk in the chicken stock to avoid lumps. Then add the sliced okra, Cajun seasoning, paprika, cayenne pepper, salt, and black pepper. Bring the gumbo to a boil, then reduce heat and let simmer for about 20 minutes to let the flavors meld and the gumbo thicken.
- Add Seafood: Gently stir in the shrimp and crab meat. Cook for another 5-7 minutes until the shrimp is opaque and cooked through, and the crab meat is heated.
- Finish and Serve: Taste the gumbo and adjust seasonings if necessary. Serve hot over cooked white rice, garnishing with fresh herbs if desired.
Notes
- The roux is the foundation; patience while cooking it will make a rich, flavorful gumbo.
- You can omit sausage or crab for a lighter or vegetarian version, substituting with more vegetables or mushrooms.
- Okra helps thicken gumbo but can be replaced with zucchini for a similar texture without the mucilaginous quality.
- Adjust cayenne pepper to your preferred spice level.
- Leftover gumbo tastes even better the next day as flavors deepen.
- Serve with crusty bread or cornbread for a complete meal.
