Save Louisiana Seafood Gumbo is a hearty and flavorful dish that's a cornerstone of Creole cooking. Packed with tender shrimp, sweet crab, smoky andouille sausage, and the classic Holy Trinity of vegetables, this gumbo delivers bold, comforting flavors in every bite. Perfect for gatherings or a cozy family dinner, this dish is sure to become a favorite!
I first tasted Louisiana Seafood Gumbo at a friend's family reunion in New Orleans, and I've loved making it ever since. Every time I prepare this gumbo for my loved ones, the aroma in the kitchen brings back memories of laughter and sharing good food together.
Ingredients
- All-purpose flour: 1/2 cup
- Vegetable oil: 1/2 cup
- Andouille sausage: 1 lb, sliced
- Shrimp: 1 lb, peeled and deveined
- Crab meat: 1 lb (lump or claw)
- Green bell pepper: 1, chopped
- Celery: 2 stalks, chopped
- Large onion: 1, chopped
- Garlic: 3 cloves, minced
- Chicken or seafood stock: 6 cups
- Diced tomatoes (optional): 1 can (14.5 oz)
- Sliced okra (or filé powder): 1 cup (or 1 tbsp filé powder)
- Bay leaves: 2
- Dried thyme: 1 tsp
- Cajun seasoning: 1 tbsp
- Worcestershire sauce: 1 tbsp
- Hot sauce: To taste
- Salt and pepper: To taste
- Green onions: 2, chopped
- Fresh parsley: Chopped, for garnish
- Cooked white rice: For serving
Instructions
- Make the Roux:
- In a large pot, combine flour and oil over medium heat. Stir continuously for 20-30 minutes until the roux is a deep brown.
- Add Vegetables:
- Stir in bell pepper, celery, onion, and garlic. Cook until soft.
- Add Sausage and Spices:
- Add sliced andouille sausage, bay leaves, thyme, and Cajun seasoning. Cook until sausage browns slightly.
- Simmer the Broth:
- Pour in the stock and optional diced tomatoes. Bring to a boil, then reduce to a simmer for 45 minutes.
- Thicken the Gumbo:
- Add okra (or reserve filé powder for later). Simmer for another 10 minutes.
- Add Seafood:
- Stir in shrimp and crab. Cook until the shrimp is pink and opaque, about 5-7 minutes.
- Season and Serve:
- Stir in Worcestershire sauce and hot sauce. Adjust seasoning with salt and pepper. Garnish with green onions and parsley. Serve over white rice.
Save My family loves gathering around the table whenever I make gumbo. It's become a tradition to serve it during holidays, and everyone always goes back for seconds.
Serving Suggestions
Gumbo is best enjoyed over warm white rice and paired with crusty bread. For extra heat, offer hot sauce on the side and garnish each bowl with chopped green onions and parsley.
Recipe Variations
Add crawfish or substitute with chicken for a different protein twist. Feel free to include more vegetables, like diced tomatoes or bell peppers, based on what you have on hand.
Storing & Reheating
Leftover gumbo keeps well in the refrigerator for up to 3 days, or can be frozen for up to 3 months. Reheat gently on the stovetop while stirring, so the seafood remains tender.
Save Make this Louisiana Seafood Gumbo for your next gathering and enjoy the bold, authentic flavors with those you love. It's the perfect comfort dish for any occasion.
Kitchen Help
- → What type of seafood can be used?
Shrimp and crab are popular choices, but you can also include crawfish or oysters for added flavor.
- → How is the roux made for gumbo?
Combine equal parts flour and oil, stirring continuously until it becomes a deep brown color, forming a rich base.
- → Can okra be substituted with filé powder?
Yes, filé powder is a traditional thickener and flavoring, used as an alternative to okra in gumbo.
- → Is this dish spicy?
Cajun seasoning and hot sauce provide heat, but spice levels can be adjusted to personal taste.
- → What is the Holy Trinity of vegetables?
It consists of bell pepper, celery, and onion, forming the classic flavor foundation in Creole cooking.
- → How should leftovers be stored?
Store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop.