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–+ servings
Louisiana Seafood Gumbo

Louisiana Seafood Gumbo - A Soul-Warming Cajun Comfort Food

Louisiana Seafood Gumbo is a flavorful, authentic dish that combines fresh seafood and aromatic spices, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 cups
Course: Soups
Cuisine: Cajun
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roux
  • 0.5 cups All-Purpose Flour Substitution: Gluten-free flour can be used.
  • 0.5 cups Canola Oil Substitution: Vegetable oil can be used.
For the Vegetables
  • 1 cup Yellow Onion (chopped)
  • 1 cup Green Bell Pepper (chopped)
  • 2 stalks Celery (chopped)
For the Proteins
  • 1 cup Andouille Sausage (sliced) Substitution: Other smoked sausages can replace.
  • 1 cup Smoked Sausage (sliced)
  • 1 whole Whole Crabs
  • 1 pound Large Shrimp Peel 70% of the shrimp for ease of eating.
  • 1 cup Fresh Lump Crab Meat
For the Seasoning & Stock
  • 1 tablespoon Creole Seasoning
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 3 cloves Fresh Minced Garlic
  • 2 leaves Bay Leaves (whole)
  • 4 cups Seafood Stock Substitution: Chicken stock can be used.
  • 2 cups Chicken Broth
For the Garnish
  • 0.25 cups Fresh Parsley (chopped)
  • 0.25 cups Green Onions (chopped)

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat 1/2 cup canola oil over medium heat. Gradually whisk in 1/2 cup all-purpose flour, stirring continuously. Cook for about 15-20 minutes, until it reaches a dark chocolate color.
  2. Add 1 chopped yellow onion, 1 chopped green bell pepper, and 2 chopped celery stalks to the roux. Sauté for about 5-7 minutes until softened. Stir in 3 cloves of minced garlic and cook for another 1-2 minutes.
  3. Slowly pour in 4 cups of seafood stock and 2 cups of chicken broth, stirring to incorporate. Add 2 whole bay leaves and 1 tablespoon of minced garlic.
  4. Lower the heat to a gentle simmer, and let cook uncovered for about 90 minutes. Stir occasionally to prevent sticking.
  5. Add 1 whole crab, 1 pound of large shrimp, and 1 cup of fresh lump crab meat. Stir in 1/4 cup chopped green onions and parsley. Bring to a boil and cook for an additional 15 minutes.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

The flavors deepen and enhance with time, making it even more delicious the second day. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

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