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–+ servings
Louisiana Seafood Gumbo

Savory Louisiana Seafood Gumbo: A Hearty Comfort Dish

This Louisiana Seafood Gumbo combines rich flavors and comforting warmth, perfect for family gatherings and adaptable to various tastes.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 individuals
Course: Soups
Cuisine: Creole, Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roux
  • 1/2 cup all-purpose flour use gluten-free flour for a gluten-free version
  • 1/2 cup vegetable oil olive oil can lend a different flavor profile
For the Protein
  • 1 pound andouille sausage substitute with chorizo or omit for a seafood-only dish
  • 1 pound shrimp can replace with cooked chicken or plant-based protein
  • 1 cup crab meat (lump or claw) feel free to use extra shrimp if crab isn’t available
For the Vegetables
  • 1 cup green bell pepper
  • 1 cup celery
  • 1 cup onion
  • 4 cloves garlic add more if you love a garlicky bite
For the Liquid
  • 4 cups chicken or seafood stock vegetable stock works well for a vegetarian option
  • 1 can diced tomatoes omit for a clearer broth
For Extra Flavor
  • 1 cup okra used for thickening
  • 2 leaves bay leaves
  • 1 teaspoon thyme
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce adjust according to taste
  • 1 teaspoon salt adjust according to taste
  • 1 teaspoon pepper adjust according to taste
For Serving and Garnish
  • 1 cup green onions for garnish
  • 1 cup parsley for garnish
  • 4 cups cooked white rice acts as a base, serve generously

Equipment

  • Heavy-bottomed pot

Method
 

Step-by-Step Instructions for Louisiana Seafood Gumbo
  1. Make the Roux: In a heavy-bottomed pot, combine equal parts all-purpose flour and vegetable oil over medium heat. Stir the mixture continuously for 20 to 30 minutes, until a deep chocolate color is reached without burning.
  2. Sauté Vegetables: Add chopped green bell pepper, celery, and onion to the roux, stirring for 5 to 7 minutes. Then add minced garlic, cooking for an additional minute.
  3. Add Sausage and Seasoning: Introduce the sliced andouille sausage, letting it brown slightly while stirring in bay leaves, thyme, and Cajun seasoning. Cook for about 4 minutes.
  4. Combine with Stock: Gradually pour in chicken or seafood stock, stirring well. Bring to a boil, then reduce to a simmer and cook for about 45 minutes, stirring occasionally.
  5. Thicken and Add Seafood: If using okra, add it now. With 5 to 7 minutes left, gently fold in shrimp, crab meat, and any additional seafood.
  6. Finish and Serve: Stir in Worcestershire sauce and hot sauce, adjusting salt and pepper. Remove bay leaves and garnish with green onions and parsley. Serve over cooked white rice.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Store gumbo in an airtight container for up to 3-4 days in the fridge, or freeze before adding seafood for up to 2-3 months. Reheat gently to preserve the seafood's tenderness.

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