Description
A hearty stew featuring fresh seafood, andouille sausage, and vegetables in a rich, savory broth.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat, picked over for shells
- 1 lb andouille sausage, sliced
- 1 cup okra, sliced
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 4 cloves garlic, minced
- 6 cups seafood stock
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 2 tbsp Cajun seasoning
- 2 bay leaves
- 1 tsp thyme
- Salt and pepper to taste
- Cooked white rice for serving
- Chopped green onions and parsley for garnish
- 1 cup diced tomatoes
- Jalapeños or hot sauce for extra heat (optional)
- Extra veggies like carrots or red bell pepper (for variations)
Instructions
- Prepare the Roux: Heat vegetable oil in a large pot over medium heat, whisk in the flour, stirring continuously for 20-30 minutes until deep chocolate brown.
- Add the Vegetables: Stir in the diced onion, bell pepper, celery, and garlic; cook for 5-7 minutes until softened.
- Incorporate the Sausage: Mix in the sliced andouille sausage, Cajun seasoning, thyme, and bay leaves; cook for an additional 5 minutes.
- Create the Base: Slowly whisk in the seafood stock, bring to a boil, then reduce heat and simmer for 30 minutes.
- Add the Seafood and Okra: Stir in the shrimp, crab meat, and okra; simmer for another 10-15 minutes until shrimp are pink and cooked through.
- Serve and Garnish: Ladle gumbo over cooked white rice and garnish with chopped green onions and parsley.
Notes
Allow the gumbo to rest before serving to deepen the flavors. Patience is key when preparing the roux to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg