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