Description

Louisiana Seafood Gumbo is a rich, flavorful stew that captures the soul of Southern cooking. This hearty dish features a dark, velvety roux base, smoky andouille sausage, tender shrimp, and sweet lump crab, all simmered together with classic Creole vegetables and spices. Served over fluffy white rice, it’s a comforting bowl of Southern heritage.

Ingredients

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)

Instructions

Heat oil in a heavy-bottomed pot and whisk in flour to create a roux. Stir constantly over medium heat for 10–15 minutes until it turns a deep brown color.
Add onion, bell pepper, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook another minute.
Add sausage and cook for 3–4 minutes until slightly browned.
Stir in tomatoes, paprika, cayenne, thyme, bay leaves, Worcestershire, and optional hot sauce.
Pour in broth and bring to a boil. Reduce heat and simmer for 30–45 minutes. Add okra if using.
Add shrimp and crab during the final 5–7 minutes of cooking. Cook until shrimp is pink and curled.
Adjust seasoning, remove bay leaves, and serve hot over rice.
Garnish with green onions and parsley.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Dish