Description

This Louisiana Seafood Gumbo is a comforting bowl of Southern tradition. Rich and layered with flavor, it features plump shrimp, smoky andouille sausage, tender okra, and a deeply savory roux-based broth. Served over fluffy white rice and garnished with green onions, it’s a heartwarming dish perfect for family dinners or festive gatherings.

Ingredients

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 large onion, finely chopped

1 green bell pepper, diced

2 celery stalks, chopped

4 cloves garlic, minced

1 lb andouille sausage, sliced

1 lb shrimp, peeled and deveined

1/2 lb crab meat (optional)

1 qt seafood stock or chicken stock

1 can (14 oz) diced tomatoes, with juice

1 cup okra, sliced

2 bay leaves

1 tsp dried thyme

1 tsp smoked paprika

1/2 tsp cayenne pepper (adjust to taste)

Salt and black pepper, to taste

Cooked white rice, for serving

Chopped green onions, for garnish

Fresh parsley, for garnish

Instructions

In a large pot, heat vegetable oil over medium heat. Whisk in flour to form a roux, stirring constantly for 20–30 minutes until deep brown.
Add onion, bell pepper, and celery to the roux. Cook 5–7 minutes until softened. Stir in garlic.
Add andouille sausage and cook for 5 minutes. Stir in diced tomatoes.
Pour in the stock, bring to a boil, then reduce to a simmer. Add bay leaves, thyme, paprika, cayenne, salt, and pepper. Simmer 30–40 minutes.
Add shrimp, okra, and crab meat (if using). Simmer 10–15 minutes until shrimp are cooked and okra is tender.
Adjust seasoning, remove bay leaves. Serve hot over rice. Garnish with green onions and parsley.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Course