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–+ servings
Louisiana Seafood Gumbo

Louisiana Seafood Gumbo: A Soul-Warming Southern Delight

Experience the warmth of Louisiana Seafood Gumbo, a soulful dish filled with spiced seafood and hearty ingredients.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: Cajun, Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roux
  • 1/2 cup All-Purpose Flour Gluten-free flour can be used.
  • 1/2 cup Vegetable Oil Olive oil is a healthier alternative.
For the Protein
  • 1 pound Andouille Sausage Turkey sausage can be a lighter option.
  • 1 pound Shrimp Peeled and deveined.
  • 1 pound Crab Meat Lump crab is preferred.
For the Vegetables
  • 1 medium Green Bell Pepper Yellow or red peppers are good substitutes.
  • 2 stalks Celery
  • 1 medium Onion Shallots can be used for a subtler taste.
  • 3 cloves Garlic Garlic powder can be used as a substitute.
For the Broth
  • 6 cups Chicken or Seafood Stock Homemade stock enhances flavor.
  • 1 can Diced Tomatoes Optional for acidity and sweetness.
For the Flavoring
  • 1 cup Okra Or filé powder for thickening.
  • 2 leaves Bay Leaves
  • 1 teaspoon Thyme Fresh thyme can replace dried.
  • 1 tablespoon Cajun Seasoning Adjust to taste.
  • 1 tablespoon Worcestershire Sauce Soy sauce can be substituted.
For the Finishing Touches
  • to taste Salt
  • to taste Pepper
  • 1/4 cup Green Onions For garnish.
  • 1/4 cup Parsley For garnish.
  • 3 cups Cooked White Rice To serve with the gumbo.

Equipment

  • Heavy-bottomed pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Prepare the roux by combining equal parts flour and vegetable oil over medium heat, stirring continuously for 20-30 minutes until chocolate-brown.
  2. Sauté the chopped green bell pepper, celery, and onion for 5-7 minutes, then add minced garlic and cook for an additional minute.
  3. Incorporate sliced andouille sausage, bay leaves, thyme, and Cajun seasoning, cooking for 4-5 minutes to brown the sausage.
  4. Gradually pour in the stock, bring to a boil, and then let it simmer for approximately 45 minutes.
  5. If using okra, add it now; otherwise, reserve filé powder for the end.
  6. Stir in shrimp and crab meat, letting the mixture simmer for another 5-7 minutes until seafood is cooked through.
  7. Add Worcestershire sauce and hot sauce, adjust seasoning with salt and pepper, then garnish with green onions and parsley before serving over rice.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

For optimal flavor, let the gumbo sit for a day before serving. Use fresh ingredients whenever possible for the best taste.

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