why make this recipe
Louisiana Seafood Gumbo is more than just a dish; it’s a celebration of flavors and culture. This famous Southern stew brings together the rich tastes of the Gulf Coast, featuring shrimp, sausage, and crab meat. Making this gumbo at home means you can enjoy fresh, delicious seafood while also exploring a beloved culinary tradition. It’s a great dish for gatherings and special occasions, warming both the tummy and the heart.
how to make Louisiana Seafood Gumbo
Ingredients:
- 1 cup rice flour (Use for a gluten-free version)
- 1 cup vegetable oil
- 1 pound Andouille sausage (Try smoked kielbasa as a substitute)
- 1 pound shrimp (Peeled and deveined)
- 1 cup crab meat (Lump or claw meat works beautifully)
- 1 cup green bell pepper (Essential for flavor)
- 1 cup celery
- 1 cup onion
- 4 cloves garlic (Minced)
- 4 cups chicken or seafood stock (Use chicken stock if seafood stock isn’t available)
- 1 can diced tomatoes (Optional)
- 1 cup okra (Can use filé powder later as alternative)
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons Cajun seasoning (Adjust based on spice preference)
- 1 tablespoon Worcestershire sauce
- to taste hot sauce (Serve on the side)
- to taste salt
- to taste pepper
- 1/2 cup green onions (Finely chopped)
- 1/4 cup fresh parsley (Chopped)
- 4 cups cooked white rice
Directions:
- Make the Roux: In a large pot, heat vegetable oil over medium heat. Gradually whisk in rice flour to make a roux. Stir constantly until it turns dark brown, about 15-20 minutes.
- Add Vegetables: Stir in the bell pepper, celery, onion, and garlic. Cook until they soften, about 5 minutes.
- Cook the Sausage: Slice the Andouille sausage and add it to the pot. Cook for another 5 minutes.
- Combine Ingredients: Add shrimp, crab meat, okra, stock, diced tomatoes (if using), bay leaves, thyme, and Cajun seasoning. Season with salt and pepper. Bring to a boil.
- Simmer: Reduce heat and let it simmer for 30-40 minutes, stirring occasionally.
- Finish: Remove bay leaves. Stir in Worcestershire sauce and adjust seasonings if needed.
- Serve: Dish out the gumbo over a scoop of cooked white rice. Garnish with green onions and parsley. Serve hot with hot sauce on the side.
how to serve Louisiana Seafood Gumbo
Serve your Louisiana Seafood Gumbo in deep bowls, ensuring each serving has a generous amount of seafood and vegetables. Adding a scoop of cooked white rice enhances the meal, soaking up all that delicious gumbo gravy. Don’t forget to pass around the hot sauce for those who like an extra kick!
how to store Louisiana Seafood Gumbo
Store leftover gumbo in an airtight container in the refrigerator. It will stay fresh for up to three days. You can also freeze it for longer storage, keeping it in a freezer-safe container for up to three months. To reheat, thaw overnight in the fridge and warm it on the stove until hot.
tips to make Louisiana Seafood Gumbo
- Roux Color: The darker the roux, the deeper the flavor. Just be careful not to burn it!
- Customize Spiciness: Use more or less Cajun seasoning based on your spice preference.
- Seafood Variety: Feel free to mix different kinds of seafood such as clams or fish for variety.
variation
For a vegetarian version, omit the meats and use vegetable stock. Instead of seafood, add more vegetables like zucchini or mushrooms. This keeps the essence of gumbo while catering to different dietary preferences.
FAQs
Can I make gumbo in advance?
Yes! Gumbo tastes even better the next day as the flavors meld together.
Can I use frozen shrimp and crab meat?
Absolutely! Just ensure they are thawed before adding them to the gumbo.
What can I serve with gumbo?
A simple green salad or some crusty French bread pairs great with gumbo.
Louisiana Seafood Gumbo
- Total Time: 80 minutes
- Yield: 6 servings
- Diet: Pescatarian
Description
A flavorful celebration of Southern culture featuring shrimp, sausage, and crab meat in a rich stew.
Ingredients
- 1 cup rice flour
- 1 cup vegetable oil
- 1 pound Andouille sausage
- 1 pound shrimp, peeled and deveined
- 1 cup crab meat
- 1 cup green bell pepper
- 1 cup celery
- 1 cup onion
- 4 cloves garlic, minced
- 4 cups chicken or seafood stock
- 1 can diced tomatoes (optional)
- 1 cup okra
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons Cajun seasoning
- 1 tablespoon Worcestershire sauce
- Hot sauce, to taste
- Salt, to taste
- Pepper, to taste
- 1/2 cup green onions, finely chopped
- 1/4 cup fresh parsley, chopped
- 4 cups cooked white rice
Instructions
- Heat vegetable oil in a large pot over medium heat to make a roux by gradually whisking in rice flour, stirring constantly until dark brown, about 15-20 minutes.
- Add bell pepper, celery, onion, and garlic; cook until softened, about 5 minutes.
- Slice Andouille sausage and add to the pot; cook for another 5 minutes.
- Add shrimp, crab meat, okra, stock, diced tomatoes (if using), bay leaves, thyme, and Cajun seasoning; season with salt and pepper, and bring to a boil.
- Reduce heat and let it simmer for 30-40 minutes, stirring occasionally.
- Remove bay leaves, stir in Worcestershire sauce, and adjust seasonings if needed.
- Serve gumbo over cooked white rice, garnished with green onions and parsley, with hot sauce on the side.
Notes
Roux color deepens flavor; adjust Cajun seasoning to your spice preference.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern