Seafood Gumbo
Dive into the soul of Louisiana cuisine with this authentic Seafood Gumbo recipe, a bold and savory stew brimming with tender shrimp, succulent crab meat, and smoky andouille sausage. Anchored by a rich, dark roux and infused with the holy trinity of Creole cooking—onions, bell peppers, and celery—this gumbo is a symphony of flavors and textures. Okra and filé powder lend a traditional thickness, while aromatic seasonings like thyme, bay leaves, and cayenne pepper create an irresistible depth. Served piping hot over fluffy white rice and garnished with fresh parsley and scallions, this hearty dish is comfort food at its finest, perfect for family gatherings or a crowd-pleasing dinner. Indulge in the authentic taste of Southern seafood with this show-stopping gumbo!
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Recipe Information
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 8 ounces crab meat
- 8 ounces andouille sausage, sliced
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1 large onion, finely chopped
- 1 large green bell pepper, chopped
- 2 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 2 cups okra, sliced
- 14.5 ounces canned diced tomatoes
- 4 cups chicken broth
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon filé powder
- 0.25 cup fresh parsley, chopped
- 2 scallions scallions, chopped
- 4 cups steamed white rice
Instructions
Heat the vegetable oil in a large, heavy pot over medium-high heat.
Gradually add the flour, stirring constantly, to create a roux. Continue to cook, stirring continuously, until the roux reaches a deep brown color, about 20-25 minutes.
Add the chopped onion, bell pepper, celery, and garlic to the roux. Sauté the vegetables until they are tender, about 5 minutes.
Stir in the sliced sausage, okra, and diced tomatoes with their juice, mixing well.
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
Add the cayenne pepper, dried thyme, bay leaves, salt, and black pepper. Stir well to combine.
Reduce the heat to low and let the gumbo simmer uncovered for 45 minutes, stirring occasionally.
Stir in the shrimp and crab meat, and continue to simmer until the shrimp are cooked through, about 5-7 minutes.
Remove the pot from the heat and stir in the filé powder for thickening.
Garnish with chopped parsley and scallions before serving.
Serve the gumbo hot over steamed white rice.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.5 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 164 mg | 13% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 882 mg | 19% | |
*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.
