Southern Seafood Gumbo
Dive into a bowl of soul-warming Southern Seafood Gumbo, a rich and flavorful Creole classic perfect for any occasion. This hearty stew boasts a deep caramel roux base, infused with the bold flavors of andouille sausage, tender shrimp, and sweet lump crabmeat. Packed with vibrant veggies like okra, bell peppers, and celery, and seasoned with aromatic Cajun spices, every spoonful bursts with authentic Southern charm. Simmered to perfection and served over fluffy white rice, this gumbo is topped with fresh parsley and green onions for a bright, herby finish. Whether you enjoy it with a dash of hot sauce or as-is, this one-pot masterpiece is guaranteed to comfort and impress. Perfect as a crowd-pleaser or family dinner idea, this seafood gumbo captures the essence of Louisiana cuisine in every bite.
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Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 12 ounces andouille sausage, sliced
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 6 cups chicken stock
- 14.5 ounces canned diced tomatoes
- 2 cups okra, sliced
- 2 bay leaves
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound raw shrimp, peeled and deveined
- 0.5 pound lump crabmeat
- 4 cups cooked white rice
- 0.25 cup chopped green onions, for garnish
- 0.25 cup chopped fresh parsley, for garnish
- hot sauce, optional
Instructions
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Whisk in the all-purpose flour to form a roux, stirring constantly for 15-20 minutes, until the mixture turns a deep caramel color. Be careful not to burn it.
Add the sliced andouille sausage to the pot and cook for 5 minutes, stirring occasionally.
Stir in the onion, bell pepper, celery, and garlic. Cook for about 5 minutes until the vegetables soften.
Gradually add the chicken stock while stirring to combine the roux. Bring the mixture to a simmer.
Stir in the canned diced tomatoes, okra, bay leaves, Cajun seasoning, smoked paprika, thyme, salt, and pepper.
Reduce the heat to low and simmer for 45 minutes, stirring occasionally to prevent sticking.
Add the shrimp and crabmeat to the pot and cook for an additional 10-15 minutes, or until the shrimp turns pink and is cooked through.
Discard the bay leaves before serving.
To serve, ladle the gumbo over cooked white rice in bowls.
Garnish with chopped green onions and parsley. Add a few dashes of hot sauce for extra spice, if desired.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 1638 mg | 71% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.2 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 244 mg | 19% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1078 mg | 23% | |
*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.
