Description
This rich and comforting Louisiana Seafood Gumbo features shrimp, crab, and andouille sausage in a dark roux-based broth seasoned with Cajun spices. A classic Southern recipe perfect for gatherings or cozy nights, this gumbo is deeply flavorful and soul-satisfying. Great for meal prep and freezer-friendly. Keywords: Louisiana gumbo, seafood gumbo, shrimp and crab stew, Cajun gumbo recipe.
Ingredients
0.5 cup flour
0.5 cup vegetable oil
1 large onion, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
12 oz andouille sausage, sliced
1 lb shrimp, peeled and deveined
8 oz lump crabmeat
1.5 cups sliced okra
6 cups chicken broth
2 tbsp Cajun seasoning
2 bay leaves
1 tsp salt
0.5 tsp black pepper
4 cups cooked white rice
0.25 cup chopped green onions
0.25 cup chopped fresh parsley
Instructions
1. Heat oil in a large pot and whisk in flour. Stir constantly over medium heat for 20–30 minutes until the roux is dark brown.
2. Add onions, celery, and bell pepper. Cook for 5 minutes, then add garlic and cook for 1 more minute.
3. Stir in sausage and let it brown slightly. Add chicken broth, Cajun seasoning, bay leaves, salt, and pepper. Simmer for 30 minutes.
4. Add okra and cook for 10 minutes. Then stir in shrimp and crab. Simmer until shrimp turn pink, about 5–7 minutes.
5. Remove bay leaves, taste and adjust seasoning.
6. Serve hot over cooked rice. Garnish with green onions and parsley.
Notes
Use a heavy-bottomed pot to avoid burning the roux.
Do not rush the roux—dark color equals deep flavor.
Add seafood at the end to keep it tender and juicy.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Cajun, Southern
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 4g
- Sodium: 1080mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 130mg