Description
Louisiana Seafood Gumbo is a rich and hearty stew that captures the essence of Creole cooking. This flavorful dish combines succulent shrimp and lump crab meat with aromatic vegetables and spices, creating a satisfying meal perfect for any occasion.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 lb chicken sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat (lump or claw)
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken stock
- 1 can diced tomatoes (optional)
- 1 cup sliced okra
- 2 bay leaves
- 1 tsp dried thyme
- 1 tbsp Cajun seasoning
- Salt and pepper to taste
Instructions
- Prepare the roux by combining flour and vegetable oil in a large pot over medium heat. Stir continuously for 20–30 minutes until it reaches a deep brown color.
- Add the chopped bell pepper, celery, onion, and garlic to the roux; cook until softened.
- Stir in sliced chicken sausage along with bay leaves and Cajun seasoning; cook until the sausage begins to brown.
- Pour in chicken stock and optional diced tomatoes; bring to a boil then reduce heat to simmer for 45 minutes.
- If using okra, add it now and simmer for an additional 10 minutes.
- Stir in shrimp and crab meat; cook until the shrimp are pink and opaque (about 5–7 minutes).
- Adjust seasoning with salt and pepper before serving over cooked white rice.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 4g
- Sodium: 870mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg