Louisiana Seafood Gumbo
A comforting and flavorful Louisiana seafood gumbo made with a dark roux, fresh seafood, and traditional seasonings that brings warmth and joy to the table.
Ingredients
Roux Ingredients
- 1/2 cup all-purpose flour Consider whole wheat for color and flavor change.
- 1/2 cup vegetable oil Can substitute with canola oil.
Vegetable Base
- 1 medium yellow onion White onion can be used, but alters sweetness.
- 2 stalks celery Leeks can be a milder substitute.
- 1 medium green bell pepper Substitute with red or yellow for sweetness.
- 4 cloves garlic Minced.
Proteins
- 1 pound andouille sausage Consider smoked kielbasa or any spicy sausage.
- 1 pound raw shrimp Avoid pre-cooked shrimp for best texture.
- 1 cup lump crab meat Claw meat is a great alternative.
Flavoring Ingredients
- 2 tablespoons Cajun seasoning Toast before use for better flavor.
- 2 pieces bay leaves Omit if out.
- 6 cups seafood or chicken stock Vegetable stock can provide a lighter flavor.
- 1 can diced tomatoes Skip for a more traditional gumbo.
- to taste salt Adjust to your preference.
- to taste black pepper Adjust to your preference.
Serving Ingredients
- 3 cups cooked white rice Cornbread can also be used for variety.
- 1/4 cup green onions Chopped for garnish.
Instructions
Preparation of Roux
- Start your roux by stirring the flour and oil together in a heavy pot over medium-low heat until it reaches a deep brown color like milk chocolate shading toward dark.
Cooking Vegetables
- Toss in the onion, celery, and bell pepper; stir and cook until the veggies relax and everything starts to smell inviting, about 2 minutes.
Adding Garlic and Spices
- Add the garlic and Cajun seasoning, and stir for 30-60 seconds to awaken the spices.
Adding Sausage
- Stir in the sausage and let it brown slightly in the roux-vegetable mix for about 5-7 minutes.
Making the Soup
- Slowly whisk or stir in the stock, adding one cup at a time until the mixture is smooth and no longer a thick paste.
- Add the bay leaves and diced tomatoes if using, and bring to a gentle simmer for about 30-40 minutes.
Finalizing the Gumbo
- Add the shrimp and crab in the last 5-7 minutes until the shrimp are pink and opaque.
- Serve the gumbo over hot cooked rice and garnish with chopped green onions.
Notes
Gumbo tastes better the next day and can be made ahead of time. You can freeze the leftovers, but avoid freezing rice with the gumbo.