Description
A comforting Louisiana seafood gumbo blending shrimp, crab, and savory andouille sausage with aromatic vegetables.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 medium yellow onion
- 2 stalks celery
- 1 medium green bell pepper
- 4 cloves garlic, minced
- 1 pound andouille sausage
- 1 pound raw shrimp
- 1 cup lump crab meat
- 2 tablespoons Cajun seasoning
- 2 pieces bay leaves
- 6 cups seafood or chicken stock
- 1 can diced tomatoes
- to taste salt
- to taste black pepper
- 3 cups cooked white rice
- 1/4 cup green onions, chopped
Instructions
- Make a roux by combining flour and vegetable oil in a large pot over medium heat, stirring constantly for 20 to 30 minutes until deep brown.
- Add the onions, celery, and bell pepper; sauté for about 5 minutes until soft.
- Stir in the minced garlic and andouille sausage; cook until the sausage is browned.
- Incorporate the raw shrimp and crab meat, followed by the Cajun seasoning, bay leaves, and stock.
- Mix in the diced tomatoes if using, then bring to a boil and simmer for 30 minutes, stirring occasionally.
- Season with salt and pepper to taste before serving.
Notes
Gumbo tastes even better the next day after the flavors meld. Serve over rice and garnish with green onions.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg