Description
This classic Louisiana Seafood Gumbo is a rich and hearty stew bursting with bold Cajun flavors. Featuring andouille sausage, shrimp, and lump crab meat smothered in a deeply browned roux-based sauce with the Holy Trinity of vegetables, this dish delivers a perfect balance of spice and comfort. Served over fluffy white rice, it’s an authentic Southern favorite ideal for family dinners or special gatherings.
Ingredients
Scale
Sausage and Seafood
- 1 pound andouille sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 cup lump crab meat
Roux and Vegetables
- ¾ cup vegetable oil
- ¾ cup all-purpose flour
- 1 large onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Liquids and Seasonings
- 6 cups chicken or seafood stock
- 1 tablespoon Cajun seasoning
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- ¼ cup chopped green onions
- 2 tablespoons chopped parsley
- 4 cups cooked white rice (for serving)
Instructions
- Make the Roux: In a large Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour and stir constantly for 20–30 minutes until the roux turns a dark brown color, resembling chocolate. This slow cooking process develops the gumbo’s signature deep flavor and color.
- Sauté the Vegetables: Add the diced onion, bell pepper, and celery to the roux and sauté for about 5 minutes until the vegetables are soft. Then add the minced garlic and cook for an additional 1 minute to release its aroma and flavor.
- Add Stock and Seasonings: Slowly pour in the chicken or seafood stock while stirring to combine smoothly with the roux and vegetables. Mix in the Cajun seasoning, bay leaves, Worcestershire sauce, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to simmer gently.
- Simmer with Sausage: Stir in the sliced andouille sausage and let the gumbo simmer uncovered for 30 to 40 minutes. This simmering time allows the flavors to meld beautifully and the sausage to impart smokiness to the stew.
- Add Seafood: During the last 10 to 15 minutes of cooking, add the shrimp and lump crab meat. Cook until the shrimp turn pink and firm, indicating they are perfectly cooked without overcooking.
- Final Touches: Remove the bay leaves and taste the gumbo, adjusting seasonings if necessary. Stir in the chopped green onions and parsley for freshness and color just before serving.
- Serve: Serve the gumbo hot over a bed of cooked white rice. Accompany with hot sauce and crusty bread if desired, for a complete and satisfying meal.
Notes
- Be patient while making the roux; stirring constantly over medium heat prevents burning and ensures a rich flavor.
- Use fresh seafood for the best taste and texture, and avoid overcooking shrimp to keep them tender.
- The Cajun seasoning can be adjusted based on your preferred spice level.
- This gumbo can be made with chicken stock for a slightly different depth or seafood stock for more pronounced seafood flavor.
- Leftovers store well in the refrigerator for up to 3 days and often taste even better the next day.
