Description
This Savory Louisiana Seafood Gumbo is a hearty and comforting dish combining a rich dark roux, the classic ‘holy trinity’ of vegetables, smoky andouille sausage, and fresh seafood like shrimp and crab. Slow-simmered with traditional Cajun spices and thickened with okra, this gumbo delivers layers of deep, bold flavors perfect for a warming meal served over white rice.
Ingredients
Scale
Roux
- 1 cup All-purpose flour (A gluten-free blend can substitute for gluten sensitivity.)
- 1 cup Vegetable oil (Can use canola or peanut oil.)
Vegetables and Aromatics
- 1 large Onion, chopped
- 1 large Green bell pepper, chopped
- 2 stalks Celery, chopped
- 4 cloves Garlic, minced
Meat and Seafood
- 12 oz Andouille sausage, sliced
- 1 lb Shrimp, peeled and deveined
- 0.5 lb Crab meat (Can replace with more shrimp or other firm fish.)
Liquids and Seasonings
- 4 cups Chicken stock
- 1 tsp Cajun seasoning
- 1 tsp Paprika
- 0.5 tsp Cayenne pepper
- Salt and black pepper to taste
Thickener and Serving
- 2 cups Okra, sliced (Acts as a thickener; substitute with filé powder if unavailable.)
- Cooked white rice, as needed (for serving)
Instructions
- Make the Roux: In a heavy-bottomed pot over medium heat, combine 1 cup each of all-purpose flour and vegetable oil. Stir continuously for 20–30 minutes until the mixture turns a dark brown color, similar to melted chocolate. This slow cooking develops the characteristic nutty flavor of the gumbo.
- Sauté the ‘Holy Trinity’: Add the chopped onion, green bell pepper, and celery to the roux. Cook for 5–7 minutes, stirring occasionally until the vegetables soften and release their natural sweetness.
- Add Garlic and Andouille Sausage: Stir in the minced garlic and sliced andouille sausage. Cook for another 3–5 minutes until the sausage starts to brown slightly, enhancing the smoky depth of the gumbo.
- Add Liquids and Spices: Gradually pour in 4 cups of chicken stock while stirring. Add Cajun seasoning, paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a gentle simmer and allow it to cook for about 15 minutes to meld the flavors.
- Incorporate Okra: Stir in the sliced okra and continue cooking for 10–15 minutes. The okra will act as a natural thickener, giving the gumbo its characteristic texture.
- Add Seafood: Reduce the heat to low and gently fold in the shrimp and crab meat. Cook for 5–7 minutes until the seafood turns opaque and is tender, being careful not to overcook.
- Simmer Slowly: Let the gumbo simmer on low heat for 30–40 minutes, stirring occasionally to prevent sticking and deepen the flavors.
- Serve: Ladle the hot gumbo over bowls of cooked white rice. Optionally garnish with chopped parsley or green onions for a fresh finish.
Notes
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- If okra is unavailable, filé powder can be used as an alternative thickener.
- Adjust cayenne pepper quantity to control the spice level, omitting it entirely for a milder gumbo.
- Use fresh seafood for the best flavor and texture, but frozen can be used if thawed properly.
- Serve with cooked white rice to absorb the flavorful broth.
- Stir the roux constantly to avoid burning; patience during this step is key to authentic gumbo taste.
