Name: Louisiana Seafood Gumbo
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Creole
Ingredients: 1/2 cup all-purpose flour; 1/2 cup vegetable oil; 1 lb andouille sausage, sliced; 1 lb shrimp, peeled and deveined; 1 lb crab meat; 1 green bell pepper, chopped; 2 celery stalks, chopped; 1 large onion, chopped; 3 cloves garlic, minced; 6 cups chicken or seafood stock; 2 bay leaves; 1 tsp dried thyme; 1 tbsp Cajun seasoning; 1 tbsp Worcestershire sauce; Hot sauce to taste; Salt and pepper to taste; 1 cup sliced okra (or 1 tbsp filé powder); 2 green onions, chopped; Fresh parsley, chopped (for garnish); Cooked white rice, for serving

Description

Indulge in the rich flavors of Louisiana Seafood Gumbo, a traditional Creole dish that brings warmth and comfort to your table. This hearty stew combines tender shrimp, succulent crab meat, and smoky andouille sausage, all simmered with the Holy Trinity of vegetables—onions, bell peppers, and celery. Perfect for family gatherings or cozy weeknight dinners, Louisiana Seafood Gumbo is easy to customize to suit your taste. Serve it over fluffy white rice and enjoy a bowl of this flavorful dish that embodies the spirit of Southern cooking.

Ingredients

Scale

1/2 cup all-purpose flour
1/2 cup vegetable oil
1 lb andouille sausage, sliced
1 lb shrimp, peeled and deveined
1 lb crab meat
1 green bell pepper, chopped
2 celery stalks, chopped
1 large onion, chopped
3 cloves garlic, minced
6 cups chicken or seafood stock
2 bay leaves
1 tsp dried thyme
1 tbsp Cajun seasoning
1 tbsp Worcestershire sauce
Hot sauce to taste
Salt and pepper to taste
1 cup sliced okra (or 1 tbsp filé powder)
2 green onions, chopped
Fresh parsley, chopped (for garnish)
Cooked white rice, for serving

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Instructions

In a large pot, combine flour and vegetable oil over medium heat. Stir continuously for 20–30 minutes until the roux is deep brown.
Add chopped bell pepper, celery, onion, and garlic. Cook until soft.
Stir in sliced sausage along with bay leaves and spices; cook until sausage is browned.
Pour in stock and optional tomatoes; bring to a boil then reduce heat to simmer for 45 minutes.
Add okra (or filé powder) and simmer for another 10 minutes.
Stir in shrimp and crab; cook until shrimp turns pink (about 5–7 minutes).
Season with Worcestershire sauce and hot sauce before serving over rice.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main
Method: Simmering
Cuisine: Creole

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 3g
Sodium: 950mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 21g
Cholesterol: 120mg