Spicy Seafood Gumbo
Dive into the bold flavors of the South with this Spicy Seafood Gumbo, a hearty and soul-warming stew bursting with Cajun flair. This recipe combines a rich, dark roux with the "holy trinity" of onion, celery, and bell pepper, creating the perfect base for layers of spices like paprika, thyme, and cayenne pepper. Loaded with tender shrimp, delicate lump crab meat, and smoky andouille sausage, this gumbo is brimming with fresh seafood goodness in every bite. Sliced okra adds a touch of authenticity, while a simmering medley of tomatoes and chicken broth brings everything together in a rich, spiced broth. Serve this comforting dish over fluffy white rice, and finish with a splash of hot sauce for an extra kick. Ideal for family dinners or gatherings, this gumbo embodies the vibrant tastes of Louisiana and will have everyone asking for seconds. Perfect for seafood lovers and fans of spicy Cajun cuisine, this one-pot wonder is a must-try!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 medium yellow onion, diced
- 2 large celery stalks, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic cloves, minced
- 12 ounces andouille sausage, sliced
- 2 tablespoons cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 8 cups low-sodium chicken broth
- 14 ounces diced tomatoes, with juices
- 1 cup okra, sliced
- 1 pound shrimp, peeled and deveined
- 1 pound lump crab meat
- 0.5 cup fresh parsley, chopped
- 0.25 cup scallions, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups steamed white rice, for serving
- hot sauce, for garnish
Instructions
In a large, heavy-bottomed pot over medium heat, melt the butter. Add the flour and whisk constantly to make a roux. Cook the roux for about 10-15 minutes, stirring continuously, until it is a deep brown color.
Add the diced onion, celery, and green bell pepper to the roux. Sauté for 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for another 1 minute.
Add the sliced andouille sausage to the pot, stirring to combine. Sprinkle in the cajun seasoning, thyme, paprika, cayenne pepper, salt, and black pepper. Cook for 3-4 minutes, letting the flavors meld.
Pour in the chicken broth and diced tomatoes (with juices). Stir well to deglaze the pot, scraping the bottom to release any browned bits. Bring the mixture to a boil, then reduce the heat to a simmer.
Add the sliced okra and simmer for 30 minutes, stirring occasionally to prevent sticking.
Stir in the shrimp and crab meat. Simmer for an additional 5-7 minutes, or until the shrimp is pink and cooked through.
Taste and adjust seasoning with additional salt, pepper, or cayenne if needed. Stir in the fresh parsley and scallions.
Ladle the gumbo into bowls and serve hot over steamed white rice. Garnish with additional parsley or a splash of hot sauce, if desired.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.5 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 235 mg | 18% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1222 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.
