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Louisiana Seafood Gumbo

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A warm, spicy stew featuring a dark roux, seafood, and sausage, perfect for feeding a crowd.

Ingredients

Scale
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 6 cups chicken or seafood stock
  • 1 pound shrimp, peeled and deveined
  • 1 pound andouille sausage, sliced
  • 1 cup okra, sliced
  • 2 bay leaves
  • Salt and pepper to taste
  • Chopped green onions and parsley for garnish

Instructions

  1. In a large pot, heat the oil over medium heat. Add the flour and stir to make a roux, cooking until it turns a dark brown color.
  2. Add the chopped onion, bell pepper, and celery to the roux, cooking until softened.
  3. Stir in the garlic, Cajun seasoning, thyme, and cayenne pepper, and cook for another minute.
  4. Gradually add the stock while stirring, and bring to a boil.
  5. Reduce the heat and add the shrimp, sausage, okra, and bay leaves. Simmer for about 30 minutes.
  6. Remove bay leaves and season with salt and pepper.
  7. Serve hot, garnished with green onions and parsley.

Notes

For best flavor, simmer longer and adjust spices to taste. Serve with rice and bread.

Nutrition

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