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Louisiana Seafood Gumbo

A rich and flavorful stew made with a variety of seafood, smoked sausage, and vegetables, perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Cajun/Creole
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion chopped
  • 1 large bell pepper chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 1 pound smoked sausage sliced
  • 1 pound shrimp peeled and deveined
  • 1 pound crab meat picked over for shells
  • 6 cups seafood stock or chicken stock
  • 2 cups okra sliced (fresh or frozen)
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • Cooked white rice for serving
  • Chopped green onions for garnish

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Ladle for serving

Method
 

  1. In your pot, combine the oil and flour over medium heat. Stir continuously until the roux turns a dark brown, about 20-30 minutes.
  2. Add the onion, bell pepper, celery, and garlic to the roux. Cook for about 5 minutes until the vegetables are soft.
  3. Stir in the sliced smoked sausage and cook for another 5 minutes.
  4. Gradually add the seafood or chicken stock, stirring constantly to prevent lumps.
  5. Incorporate the Cajun seasoning, thyme, and bay leaves. Stir well.
  6. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
  7. Add the okra and cook for an additional 10 minutes.
  8. Stir in the shrimp and crab meat. Cook for about 5-7 minutes until the seafood is cooked through.

Notes

Let the gumbo rest for at least 30 minutes before serving for better flavor.