Description
A hearty Louisiana-style seafood gumbo packed with fresh seafood and rich flavors.
Ingredients
Scale
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 lb shrimp, peeled
- 1 lb crabmeat
- 1 lb andouille sausage, sliced
- 4 cups seafood stock
- 1 can diced tomatoes
- 2 bay leaves
- 1 tbsp Cajun seasoning
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Make a roux by heating oil in a pot and whisking in flour until dark brown.
- Add onion, bell pepper, celery and garlic. Cook until softened.
- Stir in sausage and cook for 5 minutes.
- Pour in seafood stock and tomatoes. Add bay leaves and Cajun seasoning.
- Simmer for 30 minutes.
- Add shrimp and crabmeat. Cook for 5 more minutes.
- Season with salt and pepper.
- Serve over rice.
Notes
- Stir roux constantly to prevent burning
- Use fresh seafood for best flavor
- Tastes even better the next day
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 200mg
Keywords: seafood gumbo Louisiana recipe Cajun