Description
A rich and flavorful seafood gumbo that combines shrimp, crab, and a blend of spices for a comforting dish.
Ingredients
Scale
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups seafood stock or chicken stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce (optional)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat
- 1/2 pound andouille sausage, sliced
- Salt and pepper to taste
- Cooked white rice, for serving
- Chopped green onions and parsley, for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux, stirring constantly until it turns a dark brown color, about 15-20 minutes.
- Add the chopped onion, bell pepper, celery, and garlic to the roux. Cook for an additional 5-7 minutes until the vegetables are softened.
- Stir in the diced tomatoes, seafood stock, Worcestershire sauce, hot sauce, thyme, smoked paprika, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add the shrimp, crab meat, and andouille sausage to the pot. Season with salt and pepper. Simmer for another 10-15 minutes until the seafood is cooked through.
- Remove the bay leaf before serving. Serve the gumbo over cooked white rice and garnish with green onions and parsley.
Notes
- For a spicier gumbo, add more hot sauce or cayenne pepper.
- Feel free to substitute with other seafood like scallops or fish.
- Gumbo can be made a day in advance and tastes even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 20
- Saturated Fat: 5
- Carbohydrates: 40
- Fiber: 3
- Protein: 25
- Cholesterol: 150
Keywords: seafood gumbo recipe, easy gumbo, shrimp gumbo, crab gumbo, cajun gumbo, creole gumbo, comfort food, southern recipes