louisiana seafood gumbo recipe

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louisiana seafood gumbo recipe
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The Best louisiana seafood gumbo recipe

I’m so excited to share with you my family’s favorite Louisiana Seafood Gumbo recipe. This dish is a staple in our household, and I’ve been making it for years. It’s a hearty and flavorful soup that’s perfect for any occasion, whether it’s a special dinner or a casual weeknight meal.

The best part? It’s incredibly easy to make and can be customized to your taste with various types of seafood and spices. My kids love helping me in the kitchen, and this recipe is always a hit with them.

We serve it over rice, and it’s just the right amount of spicy and savory. Plus, it’s packed with nutrients from the seafood, vegetables, and spices. I like to think that this recipe is a true representation of the heart of Louisiana – warm, welcoming, and full of love.

When I was growing up in the South, my grandmother would make this dish for special occasions, and now I continue the tradition with my own family. It’s a way for me to connect with my roots and share that love with those around me. This recipe has been passed down through generations, and I’m proud to be its latest guardian.

With every spoonful, I feel like I’m taking a bite out of history.

Louisiana Seafood Gumbo

Louisiana Seafood Gumbo

4.9 from 835 votes

A hearty and flavorful Louisiana Seafood Gumbo featuring shrimp, crab, and andouille sausage. This classic dish is perfect for a comforting meal.

Prep Time20 mins
Cook Time1 hr 15 mins
Resting Time0 mins
Total Time1 hr 35 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Roux

1/2 cup vegetable oil
1/2 cup all-purpose flour

For the Gumbo

1 large onion, chopped
1 large bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 lb andouille sausage, sliced
1 lb shrimp, peeled and deveined
1 lb crab meat
2 cups seafood stock
2 cups chicken stock
2 cups chopped tomatoes
1 tbsp Cajun seasoning
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
Salt and pepper to taste
2 tbsp chopped fresh parsley

For Serving

Cooked white rice

👨‍🍳Directions

1In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat.
2Gradually add the flour, stirring constantly with a wooden spoon to form a roux.
3Cook the roux, stirring continuously, until it turns a deep peanut butter color.
4This should take about 20-25 minutes.
5Be very careful not to burn the roux.
6Add the onion, bell pepper, and celery to the roux.
7Cook, stirring frequently, until the vegetables are softened, about 5-7 minutes.
8This mixture is known as the holy trinity in Cajun cooking.
9Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
10Add the andouille sausage to the pot and cook until browned, about 3-4 minutes.
11Gradually pour in the seafood stock and chicken stock, stirring continuously to incorporate the roux.
12Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
13Stir in the chopped tomatoes, Cajun seasoning, dried thyme, dried oregano, and bay leaf.
14Season with salt and pepper to taste.
15Simmer for an additional 10 minutes.
16Add the shrimp and crab meat to the pot.
17Cook for 5-7 minutes, or until the shrimp turn pink and are cooked through.
18Stir gently to avoid breaking up the crab meat.
19Taste and adjust the seasoning if necessary.
20Stir in the chopped fresh parsley.
21Serve the gumbo hot over cooked white rice.
22Garnish with additional parsley if desired.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 7g❤️Cholesterol: 180mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 25g

📝Notes

Tips: For a spicier gumbo, add dashes of cayenne pepper to taste. You can also add okra or file powder for added thickness and flavor.

Watch Video Of How Louisiana Seafood Gumbo Works

This Louisiana Seafood Gumbo recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a comforting meal after a long day. The best part?

It’s incredibly easy to make and can be customized to your taste with various types of seafood and spices. My family loves serving it over rice, and it’s just the right amount of spicy and savory.

Plus, it’s packed with nutrients from the seafood, vegetables, and spices.

❓ Frequently Asked Questions About Louisiana Seafood Gumbo

What is gumbo?

Gumbo is a stew-like dish that originated in Louisiana, made with a combination of ingredients such as meat or seafood, vegetables, and a thickening agent like okra or filé powder.

What types of seafood can I use in this recipe?

You can use any combination of seafood you like, such as shrimp, crab, oysters, scallops, or crawfish.

Can I make this recipe vegetarian or vegan?

Yes, you can substitute the seafood with tofu or tempeh for a vegetarian option or use plant-based protein sources like seitan or textured vegetable protein for a vegan option.

How do I store leftover gumbo?

You can store leftover gumbo in an airtight container in the refrigerator for up to three days or freeze it for up to two months.

Can I reheat gumbo safely?

Yes, you can reheat gumbo safely by heating it to an internal temperature of 165°F (74°C) before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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