Louisiana Seafood Gumbo Classic (Printable Version)
Classic Louisiana gumbo blends shrimp, crab, sausage, peppers, and rich spices for bold Southern flavor.
# What You'll Need:
→ Main Ingredients
01 - 1/2 cup all-purpose flour
02 - 1/2 cup vegetable oil
03 - 1 lb andouille sausage, sliced
04 - 1 lb shrimp, peeled and deveined
05 - 1 lb crab meat (lump or claw)
→ Vegetables
06 - 1 green bell pepper, chopped
07 - 2 celery stalks, chopped
08 - 1 large onion, chopped
09 - 3 cloves garlic, minced
→ Liquids and Seasonings
10 - 6 cups chicken or seafood stock
11 - 1 can (14.5 oz) diced tomatoes (optional)
12 - 1 cup sliced okra (or 1 tbsp filé powder)
13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1 tbsp Cajun seasoning
16 - 1 tbsp Worcestershire sauce
17 - Hot sauce to taste
18 - Salt and pepper to taste
→ Garnishes
19 - 2 green onions, chopped
20 - Fresh parsley, chopped
→ For serving
21 - Cooked white rice
# Steps to Follow:
01 - In a large pot, combine flour and oil over medium heat. Stir continuously for 20-30 minutes until the roux is a deep brown.
02 - Stir in bell pepper, celery, onion, and garlic. Cook until soft.
03 - Add sliced andouille sausage, bay leaves, thyme, and Cajun seasoning. Cook until sausage browns slightly.
04 - Pour in the stock and optional diced tomatoes. Bring to a boil, then reduce to a simmer for 45 minutes.
05 - Add okra (or reserve filé powder for later). Simmer for another 10 minutes.
06 - Stir in shrimp and crab. Cook until the shrimp is pink and opaque, about 5-7 minutes.
07 - Stir in Worcestershire sauce and hot sauce. Adjust seasoning with salt and pepper. Garnish with green onions and parsley. Serve over white rice.
# Additional Tips::
01 -
- Made with classic Creole ingredients for authentic flavor
- Easily feeds a crowd and perfect for family meals or gatherings
- Flexible to swap in your favorite seafood
- Rich depth of flavor thanks to the homemade roux
02 -
- High in protein from seafood and sausage
- Deep savory flavor thanks to the slow-cooked roux
- Even better the next day after flavors have had more time to mingle
03 -
- Take your time with the roux never rush or crank the heat or you’ll risk a burnt base
- Add seafood at the very end to avoid tough overcooked shrimp
- Make gumbo a day ahead the flavors are even deeper after resting overnight