Double Roux Cajun Seafood Gumbo
Dive into the bold and authentic flavors of the South with this Double Roux Cajun Seafood Gumbo, a heartwarming dish designed to impress. This recipe stands out with its two distinct roux preparations: a deep, chocolate-brown roux for rich depth and a lighter, peanut butter-hued roux for a hint of nuttiness, creating a complex base that defines true Cajun gumbo. Packed with succulent shrimp, tender lump crab meat, and smoky andouille sausage, this gumbo is loaded with fresh vegetables like okra, bell peppers, and celery, all simmered in a seasoned chicken stock infused with Cajun spices, thyme, and juicy tomatoes. Each fragrant bowl is served over fluffy white rice and garnished with scallions, parsley, and a splash of hot sauce for the perfect finishing touch. Whether you're hosting a dinner party or craving a comforting bowl of classic Southern cuisine, this gumbo is a must-try for seafood lovers and spice enthusiasts alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup all-purpose flour
- 0.5 cup vegetable oil
- 1 pound andouille sausage, sliced
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 2 cups okra, sliced
- 6 cups unsalted chicken stock
- 1 14-ounce can canned diced tomatoes (with juice)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1.5 tablespoons Cajun seasoning
- 1 pound shrimp, peeled and deveined
- 0.5 pound lump crab meat
- 4 scallions, chopped
- 0.25 cup fresh parsley, chopped
- 4 cups cooked white rice
- to taste salt
- to taste black pepper
- to taste hot sauce
Instructions
Heat 1/2 cup of unsalted butter in a large, heavy-bottomed pot over medium-low heat. Gradually whisk in 1/2 cup of flour to make the first dark roux, stirring constantly for 20-25 minutes until it reaches a deep chocolate brown color. Be careful not to let it burn. Set aside the first roux.
In a separate small pan, heat the vegetable oil and remaining butter over medium heat. Gradually whisk in the remaining flour to make the second lighter roux, cooking and stirring constantly for about 10-12 minutes until it is a peanut butter color. Set aside.
In the same large pot used for the first roux, cook the sliced andouille sausage over medium heat for 5-7 minutes until lightly browned. Remove the sausage and set aside.
Add the diced onion, bell pepper, and celery to the pot. Cook for 5-7 minutes over medium heat, stirring frequently, until the vegetables are softened. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the okra and cook for an additional 3-4 minutes. Return the sausage to the pot.
Slowly pour in the chicken stock, stirring constantly to combine with the vegetable mixture. Add the first dark roux, canned tomatoes with their juice, bay leaves, thyme, and Cajun seasoning. Stir well to combine.
Bring the mixture to a simmer and cook uncovered for 30 minutes, stirring occasionally. Skim any excess oil off the top as needed.
After 30 minutes, stir in the lighter roux for added depth of flavor. Season soup with salt, black pepper, and hot sauce to taste. Simmer for another 20 minutes.
Add the shrimp and crab meat to the pot. Cook for 5-7 minutes until the shrimp are pink and cooked through.
Remove the bay leaves and stir in the chopped scallions and parsley. Adjust seasoning if necessary.
Serve the gumbo hot over cooked white rice, garnished with additional scallions, parsley, and a dash of hot sauce if desired.
Nutrition Facts
Calories |
5442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.8 g | 429% | |
| Saturated Fat | 116.7 g | 584% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 1574 mg | 525% | |
| Sodium | 13367 mg | 581% | |
| Total Carbohydrate | 377.2 g | 137% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 34.8 g | ||
| Protein | 268.5 g | 537% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1408 mg | 108% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 7483 mg | 159% | |
*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.
