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Louisiana Seafood Gumbo Recipe

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A hearty and flavorful seafood gumbo made with a rich roux, tender chicken, andouille sausage, shrimp, and blue crab, all simmered in a flavorful stock and served over rice. A true taste of Louisiana!

Ingredients

Scale
  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 lb boneless skinless chicken thighs
  • 1 lb andouille sausage, sliced
  • 1 lb blue crab, cleaned and cut into pieces
  • 1 lb shrimp, peeled and deveined
  • 1 large onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 6 cups seafood or chicken stock
  • 2 bay leaves
  • 3 tsp Cajun seasoning
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • Cooked white rice (for serving)

Instructions

  • Make the Roux:
    • In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat.
    • Gradually add the flour, stirring constantly, until the mixture turns a dark brown color (about 20-30 minutes). Be patient and keep stirring to prevent burning.
  • Season and Sear Chicken:
    • Season the chicken thighs with salt, pepper, and some Cajun seasoning. Sear on both sides in the pot until browned. Remove the chicken and set aside.
  • Cook Vegetables and Sausage:
    • In the same pot, add the onions, bell pepper, and celery to the roux. Cook for about 5-10 minutes until the vegetables are tender.
    • Stir in the garlic and cook for an additional 1-2 minutes.
    • Add the sliced andouille sausage and cook until it starts to brown.
  • Build the Gumbo:
    • Return the chicken to the pot and add seafood or chicken stock, bay leaves, Cajun seasoning, thyme, salt, and pepper. Stir well to combine.
    • Bring the mixture to a boil, then reduce the heat and simmer for about 50 minutes, stirring occasionally.
  • Add the Seafood:
    • Add the blue crab and shrimp (and oysters if using). Simmer for another 15-20 minutes until the seafood is cooked through.
  • Finish the Gumbo:
    • Stir in the chopped green onions and parsley. Adjust seasoning to taste.
  • Serve:
    • Serve the gumbo hot over cooked white rice. Enjoy!

Notes

For a thicker gumbo, you can simmer the roux longer to deepen the flavor before adding the stock. You can also substitute the blue crab with other shellfish like oysters or mussels, or add more shrimp.

Nutrition

Find it online: https://deliceflash.com/louisiana-seafood-gumbo-recipe-2/