Description
Louisiana Seafood Gumbo is a bold, iconic Cajun seafood stew made with a rich roux, fresh seafood, spicy seasonings, and vegetables that bring deep Southern flavor straight from Louisiana’s bayous.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 lb sliced andouille sausage
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken or seafood stock
- 1 can (14.5 oz) diced tomatoes (optional)
- 1 cup sliced okra or 1 tbsp filé powder
- 2 bay leaves
- 1 tsp dried thyme
- 1 tbsp Cajun seasoning
- 1 tbsp Worcestershire sauce
- Hot sauce to taste
- Salt and pepper to taste
- 2 green onions, chopped
- Fresh parsley, chopped
- Cooked white rice, for serving
Instructions
- Make a roux by combining flour and oil in a pot over medium heat, stirring continuously for 20–30 minutes until deep brown.
- Add bell pepper, celery, onion, and garlic; cook 5–7 minutes until softened.
- Stir in andouille sausage, bay leaves, thyme, and Cajun seasoning; cook 5 minutes.
- Pour in stock and optional diced tomatoes; bring to a boil, then simmer for 45 minutes.
- Add okra or filé powder and simmer 10 minutes to thicken.
- Stir in shrimp and crab meat; cook 5–7 minutes until shrimp are opaque.
- Season with Worcestershire sauce, hot sauce, salt, and pepper.
- Serve over cooked white rice and garnish with green onions and parsley.
Notes
For authentic flavor, cook roux slowly and avoid overcooking seafood to maintain tender texture.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Louisiana Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 170mg