Louisiana Seafood Gumbo
A rich and flavorful gumbo featuring shrimp, crab, and andouille sausage, served over rice for a comforting meal.
Ingredients
For the Roux
- 1 cup oil Any cooking oil
- 1 cup all-purpose flour For making the roux
For the Gumbo
- 1 cup chopped onions Onion adds sweetness
- 1 cup chopped celery Part of the holy trinity of vegetables
- 1 cup chopped bell pepper
- 4 cloves garlic, minced For flavor
- 6 cups broth Chicken or seafood broth
- 1 lb peeled and deveined shrimp Add at the end
- 1 lb lump crab Can also use canned crab
- 2 links andouille sausage, sliced For a smoky flavor
- 2 tbsp cayenne pepper Adjust to taste
- 2 tbsp paprika For warmth
- 1 tbsp hot sauce Serve on the side
For Serving
- 3 cups cooked white rice Fluffy, served under the gumbo
- 1/4 cup chopped green onions For garnish
- 1/4 cup chopped fresh parsley For freshness and garnish
Instructions
Make the Roux
- In a heavy pot, heat the oil over medium heat.
- Slowly whisk in the flour, continuously stirring.
- Cook until the roux turns a dark brown color, reminiscent of peanut butter to milk chocolate.
Prepare the Base
- Add the chopped onions, celery, and bell pepper to the roux, stirring to combine.
- Cook until the vegetables are soft.
- Stir in the minced garlic and cook for an additional minute.
- Add the broth and bring to a gentle simmer.
Finish the Gumbo
- Stir in the sliced sausage and allow the mixture to simmer.
- Add the shrimp and crab, cooking just until the seafood is cooked through.
- Season with cayenne pepper and paprika to taste.
Serve
- Serve the gumbo over a scoop of cooked white rice.
- Garnish with chopped green onions and parsley.
- Provide hot sauce on the side for added spice.
Notes
Gumbo tastes better if allowed to rest before serving. It can be made ahead and reheated; just add seafood when reheating. Adjust seasoning as needed.