Louisiana Seafood Gumbo

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Louisiana Seafood Gumbo is a bold, deeply flavorful stew born from the heart of Cajun and Creole cooking. With its roots steeped in Southern tradition, this dish brings together a luscious roux-based broth, the “holy trinity” of vegetables (onion, celery, and bell pepper), and an array of Gulf seafood like shrimp and crab, all simmered with smoky andouille sausage and spices. The result is a rich and hearty meal that’s as comforting as it is exciting, bursting with layers of taste in every spoonful.

Whether enjoyed during Mardi Gras or on a cozy family evening, this gumbo reflects the spirit of Louisiana — soulful, spicy, and full of warmth. Traditionally served over a scoop of white rice and garnished with green onions or parsley, it’s a satisfying dish that invites everyone to gather around the table and savor the flavor of the South.

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Ingredients for this Louisiana Seafood Gumbo

• 1 lb shrimp (peeled and deveined)
• 1/2 lb lump crabmeat
• 1/2 lb andouille sausage, sliced
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 medium onion, diced
• 1 bell pepper (green or red), chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 can (14 oz) diced tomatoes, drained
• 4 cups seafood or chicken broth
• 2 bay leaves
• 1 tsp paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce (optional)
• 1 cup okra, sliced (optional)
• 2 green onions, chopped (for garnish)
• Fresh parsley, chopped (for garnish)
• Cooked white rice (for serving)

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Step 1: Make the Roux

In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Slowly whisk in the flour to begin making your roux. Continue whisking constantly for about 10–15 minutes, or until the roux reaches a deep, rich brown color—similar to chocolate. Be careful not to burn it; if it smells scorched, start over.

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Step 2: Sauté the Holy Trinity

Add the chopped onion, bell pepper, and celery to the roux. Sauté for about 5–7 minutes until the vegetables soften and become fragrant. Stir in the minced garlic and cook for another minute.

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Step 3: Build the Base

Add the sliced andouille sausage to the pot. Let it brown slightly for flavor, about 3–4 minutes. Then stir in the diced tomatoes, paprika, cayenne, thyme, bay leaves, Worcestershire sauce, and hot sauce if using. Mix everything well to combine.

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Step 4: Add the Broth and Simmer

Pour in the seafood or chicken broth and bring the gumbo to a gentle boil. Reduce the heat to low and let it simmer uncovered for 30–45 minutes. Stir occasionally to prevent sticking. If using okra, add it in now to help thicken the gumbo naturally.

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Step 5: Add the Seafood

Add the shrimp and crabmeat in the last 5–7 minutes of cooking. Shrimp cooks quickly—once they turn pink and curl, they’re done. Gently fold in the crabmeat to avoid breaking it apart.

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Step 6: Final Touches

Taste the gumbo and adjust the seasoning with salt, pepper, and additional hot sauce if desired. Remove the bay leaves before serving.

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Step 7: Serve

Ladle the hot gumbo into bowls over a scoop of cooked white rice. Garnish with chopped green onions and fresh parsley for a burst of color and freshness.

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Storage Instructions

Refrigerator:
Store leftover Louisiana Seafood Gumbo in an airtight container in the refrigerator for up to 3–4 days. The flavors deepen and improve with time, making it even tastier the next day.

Freezer:
Gumbo freezes well, but it’s best to freeze it without the rice. Cool it completely, transfer to freezer-safe containers, and store for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop over medium heat.

Reheating Tips:
Gumbo should be reheated gently to preserve the seafood texture. Avoid microwaving shrimp-heavy portions, as shrimp can turn rubbery. Reheat on the stove, stirring occasionally, until hot.

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Estimated Nutrition

(Based on 1 serving without rice – approx. 1.5 cups)

• Calories: 320
• Protein: 26g
• Fat: 18g
• Carbohydrates: 12g
• Fiber: 2g
• Sugar: 3g
• Sodium: 820mg
• Cholesterol: 170mg

Nutritional values vary depending on specific ingredients and serving sizes.

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Frequently Asked Questions

1. Can I make this gumbo without seafood?

Yes! You can make a chicken and sausage gumbo using boneless chicken thighs in place of seafood.

2. Is roux essential for gumbo?

Absolutely. Roux is the foundation of gumbo, giving it a rich, nutty flavor and thick texture.

3. Can I use frozen shrimp or crab?

Yes, just ensure they’re thawed and patted dry before cooking to avoid excess water in the gumbo.

4. What’s the best sausage substitute?

If andouille isn’t available, try smoked kielbasa or chorizo for a similar smoky profile.

5. Is okra necessary?

No, it’s optional. Okra adds a classic Southern touch and natural thickening but can be omitted.

6. How spicy is this recipe?

Moderately spicy. You can increase or reduce cayenne and hot sauce to fit your taste.

7. Can I make gumbo in advance?

Definitely. Gumbo tastes even better after sitting for a day, allowing the flavors to meld.

8. What kind of rice should I serve it with?

Long-grain white rice is traditional, but brown rice or even cauliflower rice works as alternatives.

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