Save Louisiana Seafood Gumbo is a hearty and flavorful dish that's a cornerstone of Creole cooking. Packed with tender shrimp, sweet crab, smoky andouille sausage, and the classic Holy Trinity of vegetables, this gumbo delivers bold, comforting flavors in every bite. Perfect for gatherings or a cozy family dinner, this dish is sure to become a favorite!
I first made this gumbo for my family after returning from a trip to New Orleans. The way everyone dipped their spoons for second helpings turned a simple meal into a celebration—now it's our go-to recipe for chilly evenings!
Ingredients
- All-purpose flour: 1/2 cup
- Vegetable oil: 1/2 cup
- Andouille sausage: 1 lb, sliced
- Shrimp: 1 lb, peeled and deveined
- Crab meat: 1 lb (lump or claw)
- Green bell pepper: 1, chopped
- Celery stalks: 2, chopped
- Large onion: 1, chopped
- Garlic: 3 cloves, minced
- Chicken or seafood stock: 6 cups
- Diced tomatoes (optional): 1 can (14.5 oz)
- Okra (or filé powder): 1 cup sliced okra or 1 tbsp filé powder
- Bay leaves: 2
- Dried thyme: 1 tsp
- Cajun seasoning: 1 tbsp
- Worcestershire sauce: 1 tbsp
- Hot sauce: to taste
- Salt and pepper: to taste
- Green onions: 2, chopped
- Fresh parsley: chopped (for garnish)
- Cooked white rice: for serving
Instructions
- Make the Roux:
- In a large pot, combine flour and oil over medium heat. Stir continuously for 20-30 minutes until the roux is a deep brown.
- Add Vegetables:
- Stir in bell pepper, celery, onion, and garlic. Cook until soft.
- Add Sausage and Spices:
- Add sliced andouille sausage, bay leaves, thyme, and Cajun seasoning. Cook until sausage browns slightly.
- Simmer the Broth:
- Pour in the stock and optional diced tomatoes. Bring to a boil, then reduce to a simmer for 45 minutes.
- Thicken the Gumbo:
- Add okra (or reserve filé powder for later). Simmer for another 10 minutes.
- Add Seafood:
- Stir in shrimp and crab. Cook until the shrimp is pink and opaque, about 5-7 minutes.
- Season and Serve:
- Stir in Worcestershire sauce and hot sauce. Adjust seasoning with salt and pepper. Garnish with green onions and parsley. Serve over white rice.
Save Making this gumbo together is always an event in my home. My kids love helping with the chopping, and my husband swears nothing beats the smell of simmering gumbo on a cold night!
Gumbo Variations
You can swap shrimp for crawfish or add chicken for a different twist. Omit the sausage for a lighter seafood-only gumbo, or experiment with homemade Cajun seasoning to suit your taste.
Serving Suggestions
Serve gumbo over warm white rice and offer extra hot sauce at the table. A bright salad and French bread make excellent sides to complete the meal.
Storage and Reheating
Allow leftover gumbo to cool before storing in airtight containers. Refrigerate up to 3 days or freeze up to 3 months. Reheat gently on the stovetop to preserve the seafood's texture.
Save This Louisiana seafood gumbo brings everyone together. Ladle up generous servings and savor the warmth with loved ones!
Kitchen Guide
- → What seafood is best for Louisiana gumbo?
Shrimp and crab are traditional choices, but you can mix in crawfish or oysters for more depth.
- → How do I thicken gumbo?
Thicken with okra during simmering or add filé powder at the end for authentic Creole texture.
- → Can I make gumbo less spicy?
Adjust Cajun seasoning and omit extra hot sauce for a milder version without losing flavor.
- → What type of sausage works best?
Smoky andouille sausage adds depth, but other smoked sausage can be substituted if needed.
- → How do I serve Louisiana gumbo?
Serve gumbo hot over cooked white rice and finish with green onions and parsley for extra freshness.
- → How long do leftovers keep?
Refrigerate leftovers for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop.