Description
This Louisiana Seafood Gumbo is a rich, flavorful dish that combines a savory blend of shrimp, crab, and other seafood in a delicious, smoky, and spicy roux-based broth. A staple in Southern cuisine, it’s perfect for a hearty family meal or a special occasion. This gumbo is full of layers of flavors from the Cajun and Creole spices, served over steamed rice for a truly satisfying experience.
Ingredients
Units
Scale
- For the Gumbo:
- 1 lb shrimp, peeled and deveined
- 1 lb lump crab meat (fresh or canned)
- 1 tbsp vegetable oil
- 1 cup onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp thyme
- 2 bay leaves
- 1 can (14.5 oz) diced tomatoes
- 6 cups seafood or chicken broth
- 1/2 cup flour (for roux)
- 1/2 cup butter (for roux)
- 2 tbsp Worcestershire sauce
- 2 tbsp hot sauce (optional, to taste)
- Salt and pepper to taste
- For Serving:
- 3 cups cooked white rice (for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Make the Roux:
- In a large pot or Dutch oven, melt butter over medium heat.
- Gradually whisk in the flour, stirring constantly. Cook for 10-15 minutes, or until the mixture is a rich, dark brown (this is the roux).
- Cook the Vegetables:
- Add the chopped onion, bell pepper, and celery (known as the “holy trinity” in Cajun cuisine) to the roux and sauté for about 5 minutes, until the vegetables soften.
- Add the minced garlic and cook for another 1-2 minutes.
- Add the Liquids and Seasonings:
- Pour in the diced tomatoes, seafood broth, Worcestershire sauce, hot sauce (if using), Cajun seasoning, smoked paprika, thyme, and bay leaves. Stir well and bring to a boil.
- Simmer the Gumbo:
- Reduce the heat to low, cover the pot, and let the gumbo simmer for 45 minutes to an hour, allowing the flavors to meld together. Stir occasionally.
- Add the Seafood:
- After the gumbo has simmered, add the shrimp and crab meat. Cook for 5-7 minutes, or until the shrimp turn pink and are fully cooked. Remove from heat.
- Serve:
- Ladle the gumbo over a bowl of hot rice. Garnish with chopped parsley.
Notes
- You can add additional seafood like oysters or crawfish for a more diverse flavor.
- For extra heat, add more hot sauce or a pinch of cayenne pepper.
- Leftovers store well in the fridge for up to 3 days and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl of gumbo with rice
- Calories: 450
- Sugar: 5g
- Sodium: 1050mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 175mg