Bold Louisiana Seafood Gumbo That Will Warm Your Soul

This bold Louisiana Seafood Gumbo is a comforting dish that captures the essence of Cajun cuisine with customizable options for everyone.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 6 cups

Course: Soup

Cuisine: Cajun, Creole

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roux

1/2 cup vegetable oil Substitute with canola oil if needed.
1/2 cup all-purpose flour Cook to a deep brown for optimal flavor.

For the Vegetable Base

1 medium onion Can swap for red or yellow bell pepper.
1 medium green bell pepper
2 stalks celery Use additional bell pepper if not available.
4 cloves garlic Minced; fresh is best.

For the Seasoning

2 tablespoons Cajun seasoning Customizable to taste.
1 teaspoon dried thyme Can replace with Italian seasoning.
1 leaf bay leaf Remember to remove before serving.

For the Broth

6 cups seafood stock or chicken stock Homemade is preferred.

For the Protein

1 pound andouille sausage Substitute with chorizo if needed.
1 pound fresh shrimp Peeled and deveined.
1 cup lump crabmeat Airy is ideal; canned works if necessary.
1 cup oysters Optional.

For Garnishing

2 tablespoons chopped green onions Fresh garnish.
2 tablespoons fresh parsley Can substitute with cilantro.
to taste salt
to taste pepper

Equipment

Large heavy-bottomed pot

Method

Step-by-Step Instructions

In a large, heavy-bottomed pot, heat vegetable oil over medium heat. Gradually whisk in flour, stirring constantly for 20–30 minutes until deep brown.
Add diced onion, chopped green bell pepper, and diced celery to the roux. Sauté for about 5-7 minutes until tender.
Stir in minced garlic, Cajun seasoning, dried thyme, and bay leaf. Cook for an additional minute to meld flavors.
Gradually pour in seafood or chicken stock while stirring to prevent lumps. Bring to a gentle boil for about 5 minutes.
Add sliced andouille sausage, reduce heat to low, cover, and let simmer for 20 minutes.
Fold in shrimp, crabmeat, and optional oysters. Cook for an additional 10-15 minutes until shrimp are pink and opaque.
Remove bay leaf and stir in chopped green onions and parsley. Adjust seasoning with salt and pepper.
Serve hot over cooked rice, with optional hot sauce.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Taste gumbo as it cooks and adjust seasoning. Use fresh seafood for best results. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!