Cajun Seafood Gumbo
Dive into the soul of Louisiana cuisine with this rich and flavorful Cajun Seafood Gumbo, a hearty dish that brings the essence of the Gulf Coast to your table. Crafted with a dark, nutty roux as its flavorful foundation, this gumbo is loaded with tender shrimp, succulent crab meat, and smoky andouille sausage for a seafood-lover's delight. Fresh vegetables like okra, celery, and bell peppers add a garden-fresh balance, while Cajun seasoning and bay leaves infuse every bite with bold, spicy undertones. Simmered to perfection and served over fluffy white rice, this one-pot masterpiece is perfect for a crowd or cozy family meals. Whether you’re looking to celebrate Mardi Gras or simply enjoy a bowl of comfort, our Cajun Seafood Gumbo is sure to impress.
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Recipe Information
Ingredients
- 0.5 cups vegetable oil
- 0.5 cups all-purpose flour
- 1 large, diced yellow onion
- 1 large, diced green bell pepper
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 12 oz, sliced andouille sausage
- 6 cups seafood stock
- 1 14.5 oz can diced tomatoes
- 2 cups, sliced okra
- 1.5 tbsp Cajun seasoning
- 2 bay leaves
- 1 lb, peeled and deveined fresh shrimp
- 1 lb lump crab meat
- 2 tbsp, chopped fresh parsley
- 3 stalks, sliced green onions
- 4 cups (for serving) cooked white rice
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to form a roux.
Cook the roux, stirring constantly, for 20-25 minutes or until it turns a deep, rich brown color. Be careful not to let it burn.
Add the diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring frequently, until the vegetables soften.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the sliced andouille sausage and cook for 3-4 minutes to slightly brown the sausage.
Gradually pour in the seafood stock while stirring to combine it with the roux and create a smooth base.
Add the diced tomatoes, okra, Cajun seasoning, and bay leaves. Stir well to combine and bring the gumbo to a boil.
Reduce the heat to low and simmer the gumbo uncovered for 1 hour, stirring occasionally to prevent sticking.
After 1 hour, add the shrimp and crab meat to the gumbo. Simmer for an additional 10-15 minutes, or until the shrimp are pink and cooked through.
Taste the gumbo and adjust the seasoning with additional Cajun seasoning, salt, or black pepper, as needed.
Discard the bay leaves and stir in the chopped parsley and sliced green onions.
Serve the gumbo hot over a bed of cooked white rice, and enjoy!
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 2054 mg | 89% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.1 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 221 mg | 17% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 1290 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
