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Louisiana Seafood Gumbo

  • Author: Emily Carter
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings

Description

Craving a comforting, flavorful dish that feels like a warm Southern hug? This Louisiana Seafood Gumbo is exactly what your soul needs. Packed with shrimp, crab, smoky andouille sausage, and tender okra in a dark, rich roux-based broth, it’s the perfect fusion of Cajun and Creole traditions. Whether you’re searching for easy dinner ideas, quick meal prep for the week, or a healthy comfort food that doesn’t skimp on flavor, this gumbo is it. The layers of savory spices, herbs, and slow-cooked goodness create a deeply satisfying dish ideal for cozy nights or festive gatherings.

This easy recipe transforms simple ingredients into something magical, making it a favorite for anyone who loves bold, soulful food. It’s hearty, deeply seasoned, and endlessly adaptable. Serve it up with rice and crusty bread and let your taste buds dance!

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 1/2 lb lump crab meat (optional)
  • 1/2 lb andouille sausage, sliced
  • 1 cup okra, sliced
  • 1 medium onion, chopped
  • 1 green bell pepper, diced
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 (14 oz) can diced tomatoes
  • 6 cups seafood or chicken stock
  • 3 tbsp Cajun or Creole seasoning
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • Salt and black pepper, to taste
  • Hot sauce, to taste (optional)
  • 1/4 cup chopped parsley
  • 1/2 cup chopped green onions
  • 2 tbsp Worcestershire sauce

For the Roux:

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour

For Serving:

  • Cooked white rice
  • French bread or cornbread (optional)

Instructions

  1. Heat vegetable oil in a large Dutch oven over medium heat. Slowly whisk in flour to make a roux.
  2. Stir continuously for 20–30 minutes until the roux turns a deep brown (like chocolate).
  3. Add onion, bell pepper, and celery to the roux. Sauté for 5–7 minutes, then stir in garlic.
  4. Add sausage and cook until lightly browned. Mix in tomatoes, Worcestershire, seasoning, thyme, bay leaves, salt, and pepper.
  5. Pour in the stock gradually, stirring constantly. Add okra and bring to a boil.
  6. Reduce heat and simmer uncovered for 30–40 minutes.
  7. Add shrimp and crab meat. Cook for another 10 minutes until shrimp are opaque.
  8. Taste and adjust seasoning. Add hot sauce if desired.
  9. Remove bay leaves. Serve over cooked white rice. Garnish with parsley and green onions.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour

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Find it online: https://cookmingle.com/louisiana-seafood-gumbo/