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Louisiana Seafood Gumbo

Louisiana Gumbo

A rich and hearty stew from Louisiana, combining meats, seafood, and vegetables in a flavorful broth, traditionally served over rice.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: Louisiana
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Vegetable oil For making the roux.
  • 1 cup All-purpose flour For making the roux.
  • 1 large Onion, chopped Adds sweetness and depth.
  • 1 large Green bell pepper, chopped Adds flavor and color.
  • 2 stalks Celery, chopped Adds crunch and flavor.
  • 4 cloves Garlic, minced Enhances flavor.
  • 1 can Diced tomatoes (14.5 oz), undrained Adds acidity and sweetness.
  • 4 cups Seafood stock or chicken broth Base for the gumbo.
  • 1 pound Shrimp, peeled and deveined Main protein in the gumbo.
  • 1 pound Crab meat, picked over for shells Adds sweetness and texture.
  • 1 pound Smoked sausage, sliced Adds smokiness and flavor.
  • 2 leaves Bay leaves Adds aromatic flavor.
  • 1 tablespoon Worcestershire sauce Enhances umami flavor.
  • 1 tablespoon Cajun seasoning Adds spice and flavor.
  • to taste Salt and pepper For seasoning.
  • Cooked white rice for serving Serves as a base for the gumbo.
  • to taste Chopped green onions For garnish.
  • to taste Chopped fresh parsley For garnish.

Equipment

  • Large heavy-bottomed pot
  • whisk
  • cutting board
  • knife

Method
 

  1. Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Gradually whisk in the flour to make the roux, stirring constantly until it turns a deep brown color, about 20-30 minutes.
  2. Add the chopped onion, green bell pepper, celery, and minced garlic to the roux. Sauté for about 5-7 minutes until softened.
  3. Incorporate the sliced smoked sausage, shrimp, and crab meat into the pot. Stir to coat with the roux and vegetables, seasoning with salt and pepper.
  4. Pour in the diced tomatoes with their juice and the seafood stock or chicken broth. Add the bay leaves, Worcestershire sauce, and Cajun seasoning. Stir well and bring to a simmer.
  5. Reduce the heat to low and let the gumbo simmer for about 30 minutes, stirring occasionally.
  6. Remove the bay leaves before serving. Serve the gumbo hot over cooked white rice, garnished with chopped green onions and fresh parsley.

Notes

Gumbo is a symbol of Louisiana’s vibrant culture, reflecting a blend of culinary traditions. Customize with optional ingredients like okra or different proteins.