Ultimate Time Consuming Seafood Gumbo
Dive into a rich and deeply flavorful bowl of the Ultimate Time Consuming Seafood Gumbo, a labor of love that’s worth every delicious minute. This classic Cajun recipe begins with a meticulously crafted dark roux—the soul of a good gumbo—that’s paired with the “holy trinity” of onion, bell pepper, and celery for a robust base. Layers of flavor are built with smoky andouille sausage, tender shrimp, lump crab meat, and optional oysters, all simmered in a spiced broth with okra and a kick of Cajun seasoning. Slow-cooking ensures every bite is infused with bold, savory goodness. Served over fluffy steamed rice and garnished with fresh parsley and green onions, this gumbo is perfect for a hearty family meal or a weekend gathering. While it takes time, this dish delivers an authentic taste of Louisiana seafood gumbo that’s guaranteed to impress.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups all-purpose flour
- 2 large yellow onion, diced
- 2 large green bell pepper, diced
- 4 stalks celery, diced
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 8 cups chicken stock
- 1 14.5-ounce can diced tomatoes (with juice)
- 2 cups okra, sliced (frozen or fresh)
- 2 whole bay leaves
- 2 tablespoons Cajun seasoning
- 2 teaspoons smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 pound jumbo shrimp, peeled and deveined
- 0.5 pound lump crab meat
- 1 cup oysters, shucked (optional)
- 6 cups white rice, steamed
- 0.5 cup green onions, sliced (for garnish)
- 0.25 cup fresh parsley, chopped (for garnish)
- to taste salt
- to taste black pepper
Instructions
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Gradually whisk in the flour to create a roux. Cook the roux, stirring constantly, for 30–40 minutes until it becomes a deep chocolate-brown color. Be careful not to let it burn.
Once the roux reaches the desired color, add the diced onion, green bell pepper, and celery (the 'holy trinity' of Cajun cooking). Cook for about 10–15 minutes, stirring often, until the vegetables soften.
Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
Add the sliced andouille sausage and cook for 5–7 minutes, allowing the sausage to brown slightly and release its flavor.
Slowly pour in the chicken stock while stirring continuously to prevent lumps. Bring the mixture to a simmer.
Add the diced tomatoes, sliced okra, bay leaves, Cajun seasoning, smoked paprika, and cayenne pepper. Stir well to combine.
Reduce the heat to low and let the gumbo simmer uncovered for 1.5–2 hours, stirring occasionally. This allows the flavors to develop and the gumbo to thicken.
About 20 minutes before serving, add the shrimp, crab meat, and oysters (if using). Stir gently and cook until the seafood is opaque and cooked through.
Taste the gumbo and adjust the seasoning with salt and black pepper as needed.
To serve, spoon a generous portion of steamed white rice into individual bowls and ladle the gumbo over the top.
Garnish with sliced green onions and fresh parsley. Serve hot and enjoy the fruits of your hard labor!
Nutrition Facts
Calories |
6469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.1 g | 332% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1835 mg | 612% | |
| Sodium | 12676 mg | 551% | |
| Total Carbohydrate | 642.7 g | 234% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 56.9 g | ||
| Protein | 410.1 g | 820% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 1826 mg | 140% | |
| Iron | 72.2 mg | 401% | |
| Potassium | 7980 mg | 170% | |
*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.
