Louisiana Seafood Gumbo
A hearty and flavorful one-pot recipe filled with shrimp, crab, sausage, and okra that is easy to make and perfect for weeknight meals.
Ingredients
Seafood and Sausage
- 1 lb shrimp, peeled and deveined Use frozen shrimp for convenience.
- 1 lb andouille sausage, sliced Any smoked sausage works; choose pork-free if needed.
- 1 lb lump crab meat Claw meat can be used as a budget-friendly alternative.
Roux and Vegetables
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 1 stalk celery, diced
- 4 cloves garlic, minced
Broth and Seasoning
- 6 cups chicken broth Seafood stock can be used for extra flavor.
- 2 cups okra, sliced Fresh or frozen okra works.
- 2 tsp Cajun seasoning Adjust to taste.
- Salt and pepper to taste Season at the end as broth and sausage may already be salty.
For Serving
- 4 cups cooked white rice For serving.
- 1/4 cup green onions, for garnish
Instructions
Make the Roux
- In a large heavy pot, heat the vegetable oil over medium heat.
- Gradually whisk in the flour to form a smooth paste.
- Cook and stir continuously until the roux reaches a dark brown color, about 20-30 minutes.
Add Vegetables
- Once the roux is ready, add the diced onion, bell pepper, celery, and garlic.
- Cook for about 5-7 minutes until the vegetables soften and the onions are translucent.
Combine and Simmer
- Slowly pour in the chicken broth while whisking to dissolve the roux.
- Bring the mixture to a gentle boil, then add the okra, shrimp, sausage, crab meat, and Cajun seasoning.
- Reduce the heat to low and simmer for about 30 minutes, stirring occasionally.
- Taste and season with salt and pepper as desired.
Serve
- Spoon the gumbo over warm cooked rice and garnish with chopped green onions.
Notes
Let your roux cook darker for a richer flavor. Leftovers can be stored in the fridge for up to 3-4 days, and it freezes well for 2-3 months. You can swap seafood or adjust the spiciness to suit your taste.