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Louisiana Seafood Gumbo Recipe

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A rich and flavorful Southern classic, this gumbo combines tender chicken, savory sausage, and a variety of fresh seafood, all simmered in a dark roux base. Served over rice, this hearty dish is a comforting, bold blend of Cajun and Creole flavors.

Ingredients

Scale

For the Roux:

  • 1 cup vegetable oil
  • 1 cup all-purpose flour

For the Gumbo:

  • 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
  • ½ cup chopped green onions
  • ¼ 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.
  • Sear the Chicken and Cook the Vegetables:
    • Season and sear the chicken thighs on each side until browned, then remove from the pot.
    • In the same pot, add the chopped onions, bell pepper, and celery to the roux. Cook for about 5-10 minutes, until the vegetables are tender.
    • Stir in the minced 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 seared chicken to the pot. Add the 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, shrimp, and oysters (optional). 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 over cooked white rice.

Notes

  • For a richer flavor, you can add a splash of hot sauce or a few dashes of Tabasco sauce to the gumbo.
  • If you prefer, you can substitute the chicken with other meats like turkey or duck for a different variation.
  • This gumbo can also be made in advance; the flavors will continue to develop as it sits.

Nutrition

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