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Seafood Gumbo
Dive into the rich and spicy world of Louisiana cuisine with this hearty Seafood Gumbo. A perfect blend of fresh seafood including shrimp and crab meat, savory Andouille sausage, vibrant vegetables, and a rich, dark roux that thickens the dish into a comforting stew. This recipe captures the essence of a traditional Creole gumbo, bringing warmth and flavor to your kitchen. It's perfect for family gatherings or a cozy night in, and is sure to impress with its depth of flavor and aroma.
Ingredients
- Olive oil
- 3 tablespoons
- Onion
- 1 large, diced
- Bell pepper
- 1 large, diced (any color)
- Celery
- 2 stalks, diced
- Garlic
- 4 cloves, minced
- Flour
- 1/2 cup
- Chicken broth
- 6 cups
- Crushed tomatoes
- 1 (14.5 oz) can
- Andouille sausage
- 1 pound, sliced
- Shrimp
- 1 pound, peeled and deveined
- Crab meat
- 1 cup, lump
- Okra
- 1 cup, sliced (fresh or frozen)
- Cajun seasoning
- 2 tablespoons
- Salt
- to taste
- Black pepper
- to taste
- Rice
- 2 cups, cooked (for serving)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onions, bell peppers, celery, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the flour to create a roux, cooking it slowly while continuously stirring until it reaches a deep brown color, about 15-20 minutes. This step is crucial for developing flavor.
- Gradually whisk in the chicken broth, ensuring no lumps remain. Then, add the crushed tomatoes and bring the mixture to a simmer.
- Once simmering, add the sliced Andouille sausage, shrimp, crab meat, okra, Cajun seasoning, salt, and pepper. Stir to combine.
- Bring the gumbo to a boil, then reduce the heat and let it simmer gently for about 2 hours, stirring occasionally. The flavors will meld beautifully during this time.
- Serve the gumbo over a bed of cooked rice, garnishing with fresh parsley or green onions, if desired.
Tips
- For a spicier kick, add a dash of hot sauce or cayenne pepper to taste.
- Feel free to customize the seafood based on what you have; scallops or fish can be great additions.
- Make the gumbo a day in advance to let the flavors deepen—it's even better the next day!
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 2 hours Calories: 450 Fat: 25g Carbs: 30g Protein: 30g Sodium: 800mg Sugar: 5g
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