Louisiana Seafood Gumbo: An Amazing Ultimate Recipe
Experience the heartwarming flavors of Louisiana with this delightful Seafood Gumbo recipe. This dish combines the rich and aromatic essence of Cajun spices with a medley of fresh seafood, creating a comforting bowl that’s perfect for family gatherings or cozy weeknight dinners. The deep, savory roux acts as the base for a harmonious blend of shrimp, crab, and select spices, bringing everyone together around the table. Whether served over fluffy white rice or enjoyed on its own, this hearty gumbo is sure to leave a lasting impression and fill your kitchen with delectable aromas.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours
- Yield: Serves approximately 8 people 1x
- Category: Main
- Method: Cooking
- Cuisine: Louisiana
Ingredients
Scale
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 large green bell pepper, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 cups seafood stock or chicken stock
- 1 pound turkey sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 pound crabmeat
- 4 green onions, sliced
- 1 cup fresh parsley, chopped
- Salt and pepper to taste
- Cooked white rice for serving
Instructions
- Make the Roux: In a large pot, heat vegetable oil over medium heat. Gradually add flour and stir constantly for 20-30 minutes until it turns dark brown.
- Sauté Vegetables: Add diced onion, bell pepper, and celery; sauté for 5-7 minutes until softened.
- Add Garlic and Seasoning: Stir in minced garlic, Cajun seasoning, thyme, and bay leaf; cook for an additional minute.
- Incorporate Stock: Slowly pour in seafood stock or chicken stock while stirring; bring to a boil.
- Add Turkey Sausage: Stir in sliced turkey sausage; reduce heat and simmer for about 20 minutes.
- Introduce Seafood: Add shrimp and crabmeat; let simmer another 10-15 minutes until cooked through.
- Final Touches: Remove bay leaf; stir in green onions and parsley. Season with salt and pepper to taste.
- Serve: Ladle gumbo over cooked white rice in bowls.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg