Description
This easy homemade Louisiana seafood gumbo is a Southern favorite, packed with shrimp, crab, and andouille sausage in a rich, smoky roux-based broth. Perfect for family gatherings or cozy nights, it brings the soul of the bayou to your kitchen.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup vegetable oil (can substitute with canola or peanut oil)
- 1 large yellow onion, finely chopped
- 1 large green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 3 green onions, sliced
- 1/4 cup fresh parsley, chopped
- 1 pound large raw shrimp, peeled and deveined (tails on optional)
- 1 pound crabmeat (lump or claw, picked through for shells)
- 1/2 pound shucked oysters, drained (optional)
- 1/2 pound andouille sausage, sliced (or turkey sausage for lighter version)
- 6 cups seafood stock or chicken stock (homemade or low-sodium store-bought)
- 1 (14.5 oz) can diced tomatoes (with juice)
- 2 teaspoons Cajun seasoning (adjust to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (like Crystal or Tabasco, optional)
- Cooked white rice (about 1 cup per serving)
- More chopped parsley and sliced green onions for garnish
- Filé powder (optional, for serving)
Instructions
- Prep all ingredients: Chop onions, peppers, celery, and mince garlic. Peel and devein shrimp, rinse crabmeat, and slice sausage.
- Make the roux: In a large Dutch oven, combine flour and oil over medium heat. Stir constantly with a wooden spoon for 20-25 minutes until the roux is a deep chocolate brown. Do not walk away; if black specks appear, start over.
- Add the holy trinity: Stir in onions, bell pepper, and celery. Sauté in the hot roux until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Build the broth: Slowly pour in seafood or chicken stock, stirring constantly to avoid lumps. Add diced tomatoes with juice, bay leaves, thyme, smoked paprika, Cajun seasoning, salt, pepper, cayenne, and Worcestershire sauce. Stir well.
- Simmer the gumbo: Bring to a gentle boil, then reduce to a simmer. Add sliced andouille sausage. Simmer uncovered for 30-40 minutes, stirring occasionally. Add more stock or water if too thick.
- Add the seafood: Stir in shrimp, crabmeat, and oysters (if using). Simmer gently for 5-8 minutes, just until shrimp turn pink and opaque. Do not overcook.
- Finish and serve: Turn off the heat. Stir in parsley and green onions. Sprinkle with filé powder if using. Serve over hot cooked rice and garnish with extra parsley and green onions.
Notes
For gluten-free gumbo, use a gluten-free flour blend for the roux. Add okra for extra thickness and classic flavor. Add seafood at the end to avoid overcooking. Gumbo tastes even better the next day as flavors meld. Adjust spice level to taste. Serve with French bread or cornbread for soaking up the broth.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Southern, Cajun, Creole
Nutrition
- Serving Size: About 2 cups gumbo with 1/2 cup rice
- Calories: 380
- Sugar: 6
- Sodium: 900
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 38
- Fiber: 3
- Protein: 22
Keywords: seafood gumbo, Louisiana gumbo, Cajun gumbo, Southern gumbo, shrimp gumbo, crab gumbo, andouille sausage, Mardi Gras, comfort food, easy gumbo, homemade gumbo, New Orleans gumbo