Seafood Gumbo New Orleans Style
Dive into the rich, soulful flavors of the South with this hearty Seafood Gumbo New Orleans Style, a true celebration of Creole cuisine. Built on a deeply flavored dark roux, this gumbo layers tender jumbo shrimp, delicate lump crabmeat, and smoky andouille sausage with the holy trinity of onion, bell pepper, and celery. Infused with bold Cajun seasoning, fresh okra, and a hint of heat, it simmers to perfection before being served over fluffy white rice and topped with fresh parsley and green onions. Perfectly balanced and packed with authentic New Orleans flair, this one-pot dish is ideal for sharing with family and friends, delivering an irresistible combination of spice, seafood, and Southern comfort.
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Recipe Information
Ingredients
- 1 cup butter
- 1 cup all-purpose flour
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 3 stalks celery stalks, diced
- 4 cloves garlic, minced
- 12 ounces andouille sausage, sliced
- 6 cups chicken stock
- 14.5 ounces diced tomatoes (canned)
- 2 bay leaves
- 2 tablespoons Cajun seasoning
- 2 cups okra, sliced
- 1 pound jumbo shrimp, peeled and deveined
- 1 pound lump crabmeat
- 3 cups white rice, cooked
- 0.5 cup green onions, chopped
- 0.25 cup fresh parsley, chopped
- to taste salt
- to taste black pepper
- to taste hot sauce (optional)
Instructions
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Gradually stir in the flour and cook, stirring constantly, for 20-25 minutes, or until the mixture becomes a dark brown roux. Be careful not to burn it.
Add the diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften. Stir in the minced garlic and cook for another minute.
Stir in the andouille sausage and cook for 5 minutes to brown slightly, stirring occasionally.
Gradually pour in the chicken stock, stirring well to combine and dissolve the roux into the liquid. Add the diced tomatoes, bay leaves, and Cajun seasoning. Bring the mixture to a gentle simmer.
Add the sliced okra to the pot and simmer uncovered for 30 minutes, stirring occasionally. Adjust the heat as necessary to keep the mixture at a low simmer.
After 30 minutes, add the shrimp and crabmeat to the pot. Simmer for an additional 10-15 minutes, or until the shrimp are pink and fully cooked. Season with salt, black pepper, and hot sauce to taste.
Remove and discard the bay leaves. Serve the gumbo over hot white rice, and garnish with chopped green onions and parsley. Add additional hot sauce for extra heat, if desired.
Nutrition Facts
Calories |
965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 1762 mg | 77% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 7.8 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 273 mg | 21% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1201 mg | 26% | |
*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.
