Louisiana Gumbo
A rich and hearty stew from Louisiana, combining meats, seafood, and vegetables in a flavorful broth, traditionally served over rice.
Equipment
- Large heavy-bottomed pot
- whisk
- cutting board
- knife
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.
Instructions
- 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.
- Add the chopped onion, green bell pepper, celery, and minced garlic to the roux. Sauté for about 5-7 minutes until softened.
- 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.
- 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.
- Reduce the heat to low and let the gumbo simmer for about 30 minutes, stirring occasionally.
- 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.