Description
A rich and flavorful Cajun seafood gumbo with a dark roux, shrimp, crab, and andouille sausage.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup vegetable oil
- 2 cups chopped yellow onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 4 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined
- 1 pound lump crab meat
- 1/2 pound andouille sausage, sliced
- 8 cups seafood or chicken stock
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- Cooked white rice, for serving
- Chopped fresh parsley, for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, whisk together the flour and oil. Cook over medium heat, stirring constantly, until the mixture turns a deep brown color, about 30-45 minutes. This is your roux.
- Add the chopped onion, bell pepper, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the sliced andouille sausage and cook for 2-3 minutes.
- Gradually whisk in the seafood or chicken stock until smooth.
- Bring the gumbo to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally.
- Add the shrimp and crab meat to the pot. Cook for 5-7 minutes, or until the shrimp are pink and cooked through and the crab is heated.
- Stir in the thyme and cayenne pepper. Season with salt and black pepper to taste.
- Serve hot over cooked white rice, garnished with fresh parsley.
Notes
- For a darker roux, be patient and stir constantly to prevent burning.
- You can add other seafood like oysters or crawfish if desired.
- Adjust cayenne pepper for your preferred level of spice.
- Prep Time: 25 min
- Cook Time: 1 hour 30 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 5g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Cajun seafood gumbo, shrimp gumbo, crab gumbo, andouille sausage gumbo, Creole gumbo, seafood stew, Louisiana cooking