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Louisiana Gumbo

A comforting one-pot meal combining seafood and sausages in a rich, flavorful broth, perfect for feeding a crowd.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Creole, Louisiana
Calories: 350
Ingredients Method Notes

Ingredients
  

Seafood and Protein
  • 1 pound Shrimp Thawed if frozen
  • 1 pound Crab Thawed if frozen
  • 1 pound Andouille sausage
Vegetables
  • 1 large Onion Chopped
  • 1 large Bell pepper Chopped
  • 2 stalks Celery Chopped
  • 4 cloves Garlic Minced
  • 1 cup Okra Sliced
  • 2 tablespoons Green onions Chopped for garnish
  • 2 tablespoons Parsley Chopped for garnish
Liquids and Seasonings
  • 6 cups Chicken broth
  • 1 tablespoon Cajun seasoning Adjust to taste
  • 2 bay leaves Bay leaves
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Pepper Adjust to taste
Roux Ingredients
  • 1/2 cup Vegetable oil
  • 1/2 cup Flour

Method
 

Preparation
  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add flour to the oil, stirring constantly, to make a roux until it turns a dark brown color.
  3. Add onions, bell peppers, celery, and garlic, cooking until softened.
Cooking
  1. Stir in the Cajun seasoning and okra, cooking for a few minutes.
  2. Pour in the chicken broth and add bay leaves. Bring to a simmer.
  3. Add andouille sausage, shrimp, and crab meat. Cook until the seafood is done.
  4. Season with salt and pepper.

Notes

Stir the roux constantly to prevent it from burning. Allowing the flavors to meld will enhance the taste. Feel free to adjust the amount of Cajun seasoning to suit your spice preference. You can customize the proteins by adding chicken or other seafood.