Description
This Indulgent Seafood Gumbo is a hearty and flavorful dish blending a rich dark roux with fresh vegetables, smoky andouille sausage, tender shrimp, and succulent crab meat. Simmered to perfection, this comforting Louisiana-style gumbo served over fluffy white rice is ideal for an inviting family meal or special occasion, bringing layers of Cajun spices and tradition to your table.
Ingredients
Scale
Roux
- 0.5 cup All-purpose flour (For gluten-free, use a blend like chickpea flour.)
- 0.5 cup Vegetable oil (Can substitute with canola or peanut oil.)
Vegetables
- 1 large Onion, chopped
- 1 Green bell pepper, chopped (Can use red or yellow bell pepper for variation.)
- 2 stalks Celery, chopped
- 4 cloves Garlic, minced (Fresh is best; avoid powdered garlic.)
- 2 cups Okra, sliced (Can be substituted with filé powder if fresh is unavailable.)
Meats and Seafood
- 12 oz Andouille sausage, sliced (Substitute with kielbasa or smoked sausage if unavailable.)
- 1 lb Shrimp, peeled and deveined (Fresh preferred.)
- 0.5 lb Crab meat (Can substitute with additional shrimp or other seafood.)
Liquids and Seasonings
- 4 cups Chicken stock (For bolder flavor, use seafood stock.)
- 1 tsp Cajun seasoning (Adjust heat level to preference.)
- 1 tsp Paprika (Adds depth of flavor and color.)
- 0.5 tsp Cayenne pepper (Adjust to taste for heat.)
- Salt and black pepper (Kosher or sea salt preferred.)
To Serve
- 4 cups Cooked white rice (Brown rice or quinoa can be used as healthier options.)
Instructions
- Make the Roux: In a heavy-bottomed pot, heat vegetable oil over medium heat. Gradually whisk in all-purpose flour, stirring continuously for 15-20 minutes until the mixture turns a deep chocolate brown, which forms the flavorful base of your gumbo.
- Sauté Vegetables: Add the chopped onion, green bell pepper, and celery to the roux. Stir well and cook for 5-7 minutes until the vegetables soften and meld with the roux.
- Add Garlic and Sausage: Stir in minced garlic and sliced andouille sausage. Cook for 3-4 minutes, allowing the sausage to brown slightly and release its smoky flavors into the mixture.
- Pour in Stock and Seasonings: Gradually add the chicken stock, stirring constantly to combine. Season with Cajun seasoning, paprika, cayenne pepper, salt, and black pepper. Bring the gumbo to a gentle simmer to develop the complex flavors.
- Cook Okra: Add the sliced okra to the simmering pot. Let it cook for 10-15 minutes, stirring occasionally to prevent sticking, as okra helps thicken the gumbo.
- Add Seafood: Gently fold in shrimp and crab meat. Cook for 5-7 minutes until seafood turns opaque and is tender but not overcooked.
- Simmer Further: Allow the gumbo to simmer for an additional 20-30 minutes, stirring occasionally to let all flavors marry and develop a rich, hearty taste.
- Serve: Ladle the hot gumbo over bowls of cooked white rice. Garnish optionally with chopped parsley or green onions for a fresh finish.
Notes
- Use seafood stock instead of chicken stock for a deeper seafood flavor.
- Adjust cayenne pepper to increase or decrease the heat according to preference.
- Okra thickens the gumbo naturally; filé powder can be used as an alternative if okra is unavailable.
- Fresh seafood is preferred to maintain the best texture and flavor.
- For a gluten-free option, substitute all-purpose flour with chickpea flour or any gluten-free flour blend.
- Serve over brown rice or quinoa for a healthier alternative to white rice.
