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Louisiana Seafood Gumbo

Irresistibly Cozy Louisiana Seafood Gumbo Recipe

A warm and comforting Louisiana Seafood Gumbo filled with rich flavors, seafood, and Cajun spices, perfect for gatherings and elevating weeknight meals.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: High Protein Dinner
Cuisine: Cajun
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roux
  • 0.75 cup all-purpose flour essential for creating a flavorful roux
  • 0.75 cup vegetable oil provides fat for cooking
For the Vegetables
  • 1 large yellow onion, diced adds sweetness and depth
  • 2 ribs celery, chopped brings texture and flavor
  • 1 large green bell pepper, chopped contributes a fresh note
  • 4 cloves garlic, minced infuses the gumbo with aroma
For the Proteins
  • 12 ounces andouille sausage, sliced delivers a smoky punch
  • 1 pound raw shrimp, peeled and deveined adds seafood flair
  • 8 ounces lump crab meat provides sweetness and luxury
For Flavoring
  • 2 tablespoons Cajun seasoning crucial for spicy kick
  • 2 pieces bay leaves adds herbal flavor
  • 5 cups seafood or chicken stock the backbone of the dish
  • 1 cup diced tomatoes introduces acidity
For Serving
  • 0.5 cup green onions, chopped fresh garnish
  • 2 cups cooked white rice perfect bed for gumbo
  • salt and black pepper, to taste to adjust seasoning

Equipment

  • large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Prepare the Roux: In a large pot, combine flour and vegetable oil over medium heat, stirring constantly for 20–30 minutes until rich brown.
  2. Sauté the Vegetables: Add onion, celery, and green bell pepper to the roux. Cook for 5–7 minutes, then add garlic and cook for 1 more minute.
  3. Add the Sausage: Stir in andouille sausage, browning for about 5 minutes to enhance flavor.
  4. Incorporate the Stock: Pour in stock gradually, add diced tomatoes and bay leaves. Bring to a simmer.
  5. Season the Gumbo: Stir in Cajun seasoning, salt, and pepper. Simmer uncovered for 45–60 minutes.
  6. Add the Seafood: In the last 10–15 minutes, fold in shrimp and crab meat, cooking until shrimp is opaque.
  7. Final Touches: Remove bay leaves, taste, and adjust seasoning. Garnish with green onions.
  8. Serve the Gumbo: Ladle over cooked rice and enjoy!

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Use fresh seafood for best results and adjust seasoning to taste throughout the cooking process.

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