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Louisiana Seafood Gumbo

Louisiana Seafood Gumbo

Nora
Bring the taste of the Gulf Coast straight to your kitchen with this **Louisiana Seafood Gumbo**. Packed with shrimp, crab, smoked sausage, and the bold flavors of Cajun spices, this gumbo is a true Southern classic. A deep, rich roux and the “Holy Trinity” of vegetables create a hearty base, while okra and fresh seafood give it authentic Louisiana character. Perfect for family gatherings or weeknight comfort, this dish is a flavorful centerpiece. Whether you’re craving a quick dinner idea, a cozy weekend meal, or exploring new dinner recipes, this gumbo delivers soul-warming satisfaction in every spoonful.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner
Cuisine Cajun, Louisiana, Southern
Servings 6 servings
Calories 420 kcal

Equipment

  • Heavy-bottomed pot
  • Wooden spoon
  • Cutting board
  • Chef’s Knife

Ingredients
  

Ingredients

  • 1 cup flour
  • 1 cup vegetable oil (or butter)
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 12 oz andouille sausage, sliced
  • 1.5 lbs shrimp, peeled and deveined
  • 1 cup lump crab meat
  • 1 cup crawfish tails or oysters (optional)
  • 6 cups chicken or seafood stock
  • 1 cup diced tomatoes (optional)
  • 2 cups sliced okra
  • 2 tbsp Cajun seasoning
  • 1 tsp paprika
  • 0.5 tsp cayenne pepper
  • 1 tsp dried thyme
  • 2 leaves bay leaves
  • 3 cups cooked white rice
  • 0.25 cup fresh parsley, chopped
  • 0.5 cup green onions, sliced

Instructions
 

  • In a large heavy-bottomed pot, whisk flour and oil together over medium heat until the roux turns deep brown, about 25–30 minutes. Stir constantly to avoid burning.
  • Add onion, bell pepper, and celery. Cook until softened, then stir in garlic.
  • Add andouille sausage and cook until lightly browned.
  • Slowly whisk in the stock, stirring to combine with the roux. Add tomatoes if using.
  • Stir in Cajun seasoning, paprika, cayenne, thyme, and bay leaves. Simmer uncovered for 45 minutes.
  • Add shrimp, crab, crawfish, and okra. Simmer for another 10–15 minutes until seafood is just cooked through.
  • Remove bay leaves, taste, and adjust seasoning. Serve hot over white rice, garnished with parsley and green onions.

Notes

For a darker, richer gumbo, take your time with the roux. Gumbo also tastes even better the next day.

Nutrition

Calories: 420kcalCarbohydrates: 28gProtein: 32gFat: 18gSaturated Fat: 5gCholesterol: 160mgSodium: 980mgFiber: 4gSugar: 5gVitamin A: 18IUVitamin C: 22mgCalcium: 12mgIron: 20mg
Keyword Cajun Gumbo, easy dinner recipe, Seafood Gumbo, Southern Food
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