Description
A rich, comforting Louisiana Seafood Gumbo made with shrimp, crab, and oysters in a dark roux broth. This Southern classic is loaded with Cajun flavor, perfect for gatherings or cozy nights. Includes andouille sausage, fresh herbs, and is served over rice. Best gumbo recipe for seafood lovers and soul food fans alike.
Ingredients
½ cup butter
½ cup all-purpose flour
1 large onion, diced
1 green bell pepper, diced
2 ribs celery, diced
4 cloves garlic, minced
12 oz andouille sausage, sliced
2 tablespoons Cajun seasoning
2 bay leaves
1 cup diced tomatoes
6 cups seafood stock or chicken broth
1 lb shrimp, peeled and deveined
8 oz crab meat
6 oz oysters, optional
½ cup green onions, chopped
¼ cup fresh parsley, chopped
4 cups cooked white rice
1 teaspoon filé powder, optional
Instructions
1. Melt the butter in a large pot over medium heat. Stir in the flour and cook, stirring constantly, for 20–25 minutes until the roux is dark brown.
2. Add onion, bell pepper, and celery. Cook until softened, then stir in garlic and cook for another minute.
3. Add andouille sausage and cook until lightly browned. Stir in Cajun seasoning, bay leaves, and tomatoes. Let it simmer for 5–7 minutes.
4. Pour in the seafood stock and bring to a gentle boil. Reduce heat and simmer uncovered for 45–60 minutes.
5. Stir in shrimp, crab, and oysters. Simmer another 10 minutes until seafood is cooked through.
6. Turn off heat. Stir in green onions, parsley, and filé powder if using. Serve over cooked white rice.
Notes
Make sure to stir the roux constantly to avoid burning.
Use fresh seafood for the best flavor and texture.
Gumbo tastes even better the next day, perfect for leftovers.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun, Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 970mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 160mg