Savory Louisiana Seafood Gumbo That Will Warm Your Soul

This Louisiana Seafood Gumbo is a comforting dish that blends the rich flavors of the bayou into each bowl.

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Prep Time 30

Cook Time 2

Total Time 2 30

Servings: 8 servings

Course: Soups

Cuisine: Cajun, Southern

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roux

1 cup Canola Oil Substitution: Vegetable oil or olive oil can be used.
1 cup All-Purpose Flour Substitution: Can use gluten-free flour for a gluten-free version.

For the Trinity

2 cups Yellow Onions, chopped No substitutions required.
1 cup Green Bell Peppers, chopped No substitutions required.
1 cup Celery, chopped No substitutions required.

For the Meats

2 links Andouille Sausage, sliced Alternative: Substitute with kielbasa for a milder taste.
2 links Smoked Sausage, sliced Alternative: Increase amount of Andouille sausage if desired.

For Flavoring

1 tablespoon Creole Seasoning Adjust quantity based on spice preference.
1 teaspoon Dried Thyme Alternative: Use fresh thyme (increase amount).
1 tablespoon Garlic Powder No substitutions required.
1 tablespoon Onion Powder No substitutions required.
2 tablespoons Fresh Minced Garlic Alternative: Use garlic powder in a pinch.
4 whole Bay Leaves Remove before serving.

For the Broth

5 cups Seafood Stock Substitutions: Use all seafood stock for richer flavor.
5 cups Chicken Broth Substitutions: Use all seafood stock for richer flavor.
0.5 cup Fresh Parsley, chopped Substitution: Cilantro can be used.
0.67 cup Green Onions, chopped No substitutions required.

For the Seafood

2 pounds Whole Crabs Substitution: Use additional shrimp or other seafood if preferred.
2 pounds Large Shrimp Substitution: Can use frozen shrimp, thawed before use.
8 ounces Fresh Lump Crab Meat Can omit if not available; replace with more shrimp.

Equipment

heavy pot

Method

Step-by-Step Instructions for Authentic Louisiana Seafood Gumbo

In a heavy pot, heat 1 cup of canola oil over medium heat. Gradually whisk in 1 cup of all-purpose flour, stirring constantly for about 20-30 minutes until the mixture reaches a dark chocolate color.
Once your roux is dark and fragrant, add 2 cups of chopped onions, 1 cup of chopped green bell peppers, and 1 cup of chopped celery. Sauté for 5-7 minutes, then stir in 2 tablespoons of minced garlic.
Slowly pour in 5 cups of seafood stock and 5 cups of chicken broth, then add 4 bay leaves, 1 tablespoon of Creole seasoning, 1 teaspoon of dried thyme, 1 tablespoon of garlic powder, and 1 tablespoon of onion powder.
Bring the gumbo mixture to a low boil over medium heat. Cover the pot and reduce heat, allowing to simmer for 90 minutes.
After simmering, stir in 2 pounds of whole crabs, 2 pounds of large shrimp, and 8 ounces of fresh lump crab meat. Increase heat to a gentle boil and cook for another 15-20 minutes.
Remove the bay leaves from the pot before serving. Ladle the gumbo over fluffy white rice and serve with traditional Southern potato salad if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Gumbo often tastes even better the next day as the flavors continue to develop.

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