Louisiana Seafood Gumbo Ultimate Recipe
This Louisiana Seafood Gumbo recipe delivers an authentic taste of Cajun country with a rich, dark roux, flavorful broth, and a medley of seafood and andouille sausage. Simmered to perfection, this gumbo offers a comforting and unforgettable culinary experience that's surprisingly easy to create at home.
Equipment
- Large, heavy-bottomed pot or Dutch oven
- Whisk
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Ladle
- Serving bowls
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound medium shrimp, peeled and deveined
- 1 pound lump crab meat, picked over for shells
- ½ pound crawfish tails optional
- 8 cups seafood or chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper or more, to taste
- ½ teaspoon black pepper
- ¼ teaspoon white pepper
- 1 tablespoon Worcestershire sauce
- Salt to taste
- Hot sauce optional, for serving
- Cooked white rice, for serving
- Chopped green onions optional, for garnish
- Fresh parsley optional, for garnish
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat.
- Gradually whisk in the flour, stirring constantly to prevent lumps.
- Continue cooking, stirring constantly, until the roux turns a rich, dark chocolate brown color. This will take about 20-30 minutes. Patience is key here! Don't walk away, and don't let it burn. If it starts to smell burnt, you'll have to start over. Lower the heat if needed.
- Once the roux is the desired color, immediately add the chopped onion, bell pepper, and celery (the "holy trinity"). Stir well to combine and cook until the vegetables are softened, about 5-7 minutes. This will stop the roux from cooking further and burning.
- Add the minced garlic and cook for another minute until fragrant.
- Slowly pour in the seafood or chicken broth, stirring constantly to incorporate it into the roux and vegetable mixture. Make sure to scrape up any browned bits from the bottom of the pot – that's where the flavor is!
- Add the bay leaves, thyme, oregano, cayenne pepper, black pepper, white pepper, and Worcestershire sauce. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for at least 1 hour, or up to 2 hours. The longer it simmers, the more the flavors will meld together.
- After the gumbo has simmered, add the andouille sausage. Continue to simmer for another 30 minutes.
- Add the shrimp and crawfish tails (if using) and cook until the shrimp turns pink and opaque, about 5-7 minutes.
- Gently stir in the lump crab meat and cook until heated through, about 2-3 minutes. Be careful not to overcook the crab, or it will become rubbery.
- Taste the gumbo and adjust the seasoning as needed. Add salt, pepper, or cayenne pepper to your liking.
- Remove the bay leaves before serving.
- Serve the Louisiana Seafood Gumbo hot over cooked white rice.
- Garnish with chopped green onions and fresh parsley, if desired.
- Offer hot sauce on the side for those who like a little extra kick.
Notes
For the best flavor, use fresh seafood whenever possible. However, frozen seafood can be substituted, making sure to thaw it completely before adding it to the gumbo. Don't rush the roux, a properly made, dark roux is the foundation of a great gumbo. Gumbo tastes even better the next day, after the flavors have had a chance to meld together. Feel free to customize the seafood by adding oysters, clams, or mussels. You can also substitute chicken for the seafood for a chicken and sausage gumbo, or omit the seafood and sausage for a vegetarian version.