Description
A hearty and flavorful Louisiana seafood gumbo packed with shrimp, crab, and sausage in a rich, dark roux-based broth.
Ingredients
Scale
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 lb smoked sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat
- 6 cups chicken or seafood stock
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp cayenne pepper
- Salt and black pepper to taste
- 1/4 cup chopped parsley
- Cooked white rice for serving
Instructions
- Heat oil in a large pot over medium heat. Stir in flour to make a roux. Cook, stirring constantly, until dark brown.
- Add onion, bell pepper, celery, and garlic. Cook for 5 minutes until softened.
- Stir in sausage and cook for 3 minutes.
- Pour in stock and add bay leaves, thyme, and cayenne. Simmer for 30 minutes.
- Add shrimp and crab meat. Cook for 5 minutes until shrimp turn pink.
- Season with salt and black pepper. Stir in parsley.
- Serve hot over cooked white rice.
Notes
- Stir roux constantly to prevent burning.
- Use good-quality stock for the best flavor.
- Adjust cayenne pepper to your preferred spice level.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg
Keywords: Louisiana seafood gumbo, Cajun gumbo, shrimp and crab gumbo