Louisiana Seafood Gumbo Recipe

Ingredients:

• Roux:
  • 1 cup vegetable oil
  • 1 cup all-purpose flour
• Vegetables & Aromatics:
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
• Proteins:
  • 1 pound shrimp, peeled and deveined
  • 1 pound crab meat
  • 1 pound andouille sausage, sliced
• Liquid & Seasonings:
  • 4 cups seafood stock or chicken broth
  • 2-3 bay leaves
  • 1 tablespoon Cajun seasoning
  • Salt and pepper to taste
• Serving & Garnish:
  • Cooked rice
  • Chopped green onions

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Construction (Step-by-Step Instructions):

1. Make the Roux:
   • In a large pot or Dutch oven, heat the vegetable oil over medium heat.
   • Gradually whisk in the flour, stirring constantly to prevent burning.
   • Cook until the roux turns a deep brown color (like chocolate), about 20-30 minutes.
2. Sauté the Vegetables:
   • Add the chopped onion, bell pepper, and celery (the “holy trinity”) to the roux.
   • Cook for 5-7 minutes until softened.
   • Stir in the minced garlic and cook for another minute.
3. Build the Base:
   • Add the diced tomatoes, bay leaves, and Cajun seasoning.
   • Slowly pour in the seafood stock or chicken broth while stirring.
   • Bring to a simmer and let cook for about 30 minutes, stirring occasionally.
4. Add the Proteins:
   • Stir in the sliced andouille sausage and simmer for 10 minutes.
   • Add the shrimp and crab meat, cooking for another 5-7 minutes until the shrimp turn pink.
5. Season & Serve:
   • Taste and adjust seasoning with salt and pepper.
   • Remove bay leaves.
   • Serve hot over cooked rice and garnish with chopped green onions.

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Variations:

• Thicker Gumbo: Add okra or a bit of filé powder (ground sassafras leaves) at the end for extra thickness.
• Spicier Version: Add cayenne pepper, hot sauce, or diced jalapeños for heat.
• Other Proteins: Substitute or add crawfish, catfish, or even chicken for a different twist.
• Vegetarian Gumbo: Skip the seafood and sausage, and use mushrooms, okra, and extra vegetables instead.

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Tips for the Best Gumbo:

• Patience with the Roux: The darker the roux, the richer the flavor. Stir constantly to prevent burning.
• Fresh Seafood is Best: If using frozen seafood, thaw and drain it before adding.
• Don’t Overcook Shrimp: Shrimp cooks quickly, so add it near the end to keep it tender.
• Resting Time: Let gumbo sit for an hour before serving to let flavors meld (even better the next day!).

Would you like a side dish recommendation to go with your gumbo?