Description
This classic Louisiana seafood gumbo is loaded with crab and shrimp, smoky sausage, and a rich, chocolate-colored roux. It’s a comforting, crowd-pleasing dish that brings the flavors of the bayou to your kitchen and is perfect for gatherings or cozy weeknights.
Ingredients
Scale
- 1/2 cup vegetable oil (can swap for canola or avocado oil)
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced (smoked sausage works too)
- 1 pound raw shrimp, peeled and deveined (medium or large)
- 1 pound lump crab meat (fresh or pasteurized; avoid imitation)
- 6 cups seafood stock or chicken stock
- 2 bay leaves
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt (more to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for heat)
- 2 tablespoons Worcestershire sauce
- 1 (14oz) can diced tomatoes (with juices)
- Cooked white rice (about 4 cups)
- Chopped fresh parsley (for garnish)
- Green onions, sliced (for garnish)
- Hot sauce (like Louisiana or Crystal)
Instructions
- Heat vegetable oil in a large pot over medium heat. Sprinkle in flour and stir constantly for 15–20 minutes until the roux is deep chocolate brown and smells nutty.
- Immediately add diced onion, green bell pepper, and celery to the hot roux. Cook, stirring often, until softened, about 5 minutes.
- Stir in minced garlic and sliced andouille sausage. Sauté for 2–3 minutes until sausage starts to brown and garlic is fragrant.
- Pour in seafood stock, scraping the bottom of the pot to loosen any stuck bits. Add bay leaves, Cajun seasoning, dried thyme, smoked paprika, salt, black pepper, cayenne (if using), Worcestershire sauce, and diced tomatoes. Stir well.
- Bring gumbo to a gentle boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally. If gumbo gets too thick, add a splash more stock or water.
- Gently stir in shrimp and crab meat. Simmer for another 8–10 minutes, just until shrimp turn pink and opaque and crab is heated through.
- Remove bay leaves. Taste and adjust seasoning as needed. Add extra salt or hot sauce if desired.
- Spoon hot gumbo over cooked white rice. Garnish with fresh parsley and sliced green onions. Serve with hot sauce.
Notes
For best flavor, use fresh lump crab and wild shrimp. If gluten-free, substitute flour with a gluten-free blend. Add okra or peas for extra veggies. Let gumbo rest for 30 minutes after cooking for deeper flavor. Gumbo is even better the next day. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Cuisine: Cajun, Southern, Louisiana
Nutrition
- Serving Size: About 1 1/2 cups gumbo with 1/2 cup rice
- Calories: 375
- Sugar: 6
- Sodium: 900
- Fat: 13
- Saturated Fat: 3
- Carbohydrates: 38
- Fiber: 3
- Protein: 28
Keywords: gumbo, seafood gumbo, Louisiana gumbo, crab gumbo, shrimp gumbo, Cajun recipe, southern comfort food, easy gumbo, Mardi Gras, family dinner