Seafood gumbo is a classic dish rooted in the culinary traditions of Louisiana, particularly in Creole and Cajun cultures. It originated in the 18th century as a hearty stew that could incorporate whatever seafood was available—shrimp, crab, and oysters are common. Gumbo brings together a rich blend of African, French, Spanish, and Native American influences, featuring a roux for thickening, okra, and the “holy trinity” of Creole cooking: onions, bell peppers, and celery.
This dish is known for its robust flavors, combining spices, seafood, and sometimes sausage to create a soulful meal perfect for gatherings. Over time, seafood gumbo has become synonymous with Louisiana cuisine, loved for its ability to warm hearts and homes with its rich, complex flavors. Today, it’s enjoyed worldwide, offering a taste of Southern heritage in every bite
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| Prep Time | Cook time | Total Time |
|---|---|---|
20 mins |
1 hr |
1 hr 20 mins |
| Servings |
|---|
6 |
Ingredients
For the Gumbo Base:
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 4 cups seafood stock
For the Seafood:
- 1 lb shrimp, peeled and deveined
- 1 lb crabmeat
- 1 lb andouille sausage, sliced
- 2 cups okra, sliced
Seasonings:
- 2 tbsp Cajun seasoning
- 1 tsp thyme
- Salt and pepper to taste
- 2 bay leaves
Steps to Make Easy Seafood Gumbo
- Prepare the Roux: In a large pot, heat oil over medium heat. Gradually whisk in flour to create a roux. Stir constantly until the mixture turns a deep brown color (about 10-15 minutes).
- Add Vegetables: Stir in onions, bell peppers, celery, and garlic. Sauté for 5-7 minutes until softened.
- Add Stock & Seasonings: Pour in the seafood stock, then add Cajun seasoning, thyme, bay leaves, salt, and pepper. Bring to a simmer.
- Cook the Gumbo: Stir in okra and andouille sausage. Let the gumbo cook for 30-40 minutes to blend flavors.
- Add Seafood: Gently fold in shrimp and crabmeat. Simmer for an additional 10-15 minutes until the shrimp are cooked through.
- Serve: Ladle the gumbo over a bowl of rice and garnish with parsley or green onions.
Why You'll Love This Recipe
- Rich and Flavorful: Packed with Cajun spices and fresh seafood.
- Customizable: Add any seafood or vegetables you prefer.
- Perfect for Entertaining: A crowd-pleasing dish for gatherings.
Key Ingredients and Substitutions
- Seafood: Use any combination of shrimp, crab, or even clams.
- Vegetables: Okra adds thickness, but you can substitute with tomatoes or other veggies.
- Andouille Sausage: Adds a spicy, smoky flavor, but any smoked sausage works.
Expert Tips for Success
- Keep Stirring the Roux: Constant stirring prevents burning and ensures a smooth base.
- Don’t Overcook the Seafood: Add the seafood in the final 10-15 minutes to keep it tender.
Variations and Customizations
- Spicier Gumbo: Add more Cajun seasoning or hot sauce for a kick.
- Vegetarian Option: Skip the seafood and sausage, and add more veggies like zucchini or mushrooms.
Storage and Reheating Instructions
- Store: In an airtight container in the fridge for up to 3 days.
- Reheat: Warm on the stove over medium heat until hot.
Nutritional Facts (Per SERVING)
- Calories: 350
- Protein: 25g
- Carbohydrates: 20g
- Fat: 15g
- Sodium: 850mg
- Fiber: 4g
Frequently Asked Questions
- Can I freeze Seafood Gumbo? Yes, freeze in airtight containers for up to 3 months.
- Can I make it spicier? Absolutely, adjust the Cajun seasoning or add hot sauce.
