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Louisiana Gumbo

A rich and flavorful Southern stew brimming with shrimp, crab, and andouille sausage, capturing the essence of Creole cuisine.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: Creole, Southern
Keyword: Creole Cuisine, Gumbo Recipe, Louisiana Gumbo, Seafood Stew, Southern Cooking
Servings: 6 servings
Calories: 350kcal

Ingredients

For the Gumbo Base

  • 1 lb shrimp, peeled and deveined
  • 1 lb crab meat, picked over for shells
  • 1 lb andouille sausage, sliced spicy, smoky goodness
  • 1 cup okra, sliced for a touch of southern flair
  • 1 large onion, diced for sweetness
  • 1 green bell pepper, diced adds freshness
  • 1 stalk celery, diced for that aromatic base
  • 4 cloves garlic, minced pungent and flavorful
  • 6 cups seafood stock brings depth to the gumbo
  • 1/2 cup vegetable oil for frying
  • 1/2 cup all-purpose flour to create a rich roux
  • 2 tbsp Cajun seasoning a spicy kick
  • 1 tsp thyme earthy notes
  • Salt and pepper to taste for perfect seasoning
  • 1 cup diced tomatoes for additional texture and taste
  • Jalapeños or hot sauce for extra heat (optional)
  • Extra veggies, like carrots or red bell pepper (for variations)

For Serving

  • Cooked white rice adds heartiness
  • Chopped green onions and parsley for garnish

Instructions

Preparation

  • In a large heavy pot, heat the vegetable oil over medium heat.
  • Gradually whisk in the flour, stirring continuously for 20-30 minutes until it reaches a deep chocolate brown color to create the roux.
  • Once your roux is ready, add the diced onion, bell pepper, celery, and minced garlic. Cook for about 5-7 minutes until they soften.
  • Stir in the sliced andouille sausage, Cajun seasoning, thyme, and bay leaves. Cook for an additional 5 minutes.

Cooking

  • Slowly add the seafood stock while continuously stirring to prevent lumps from forming.
  • Increase the heat to bring the mixture to a boil, then reduce the heat and allow it to simmer for 30 minutes.
  • Stir in the shrimp, crab meat, and okra. Let the gumbo simmer for another 10-15 minutes until the shrimp are cooked through.
  • Season with salt and pepper to taste.

Serving

  • Ladle the gumbo over cooked white rice and garnish with chopped green onions and parsley. Enjoy!

Notes

The key to a flavorful gumbo is mastering the roux; don’t rush the process. This dish is best enjoyed hot, and it also tastes better the next day. Feel free to make it spicy with jalapeños or hot sauce.