Description
Louisiana seafood gumbo brings southern coastal magic to dinner tables, blending rich roux with succulent shrimp, crab, and andouille sausage. Hearty flavors weave together in this classic Creole dish that serves comfort and tradition in each spoonful you’ll savor.
Ingredients
Scale
Seafood and Meats:
- 1 pound boneless, skinless chicken thighs
- 1 pound andouille sausage, sliced
- 1 pound blue crab, cleaned and cut into pieces
- 1 pound shrimp, peeled and deveined
Vegetables and Aromatics:
- 1 large onion, finely chopped
- 1 large green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh parsley
Roux, Liquids, and Seasonings:
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 6 cups seafood or chicken stock
- 2 bay leaves
- 3 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Cooked white rice, for serving
Instructions
- Craft a deep, russet-colored roux by whisking flour into heated oil in a heavy-bottomed pot, maintaining constant motion to prevent scorching. The transformation requires patience, developing a rich mahogany hue over approximately 25 minutes.
- Season chicken thighs and sear until golden, extracting them from the pot. Introduce a classic Louisiana mirepoix of onions, bell peppers, and celery into the roux, allowing vegetables to soften and release their aromatic essence.
- Incorporate minced garlic and andouille sausage, creating layers of flavor. The sausage will caramelize slightly, contributing depth to the gumbo’s foundational profile.
- Reintroduce seared chicken to the pot, then flood with stock. Infuse the liquid with bay leaves, Cajun seasoning, thyme, salt, and pepper. Bring the mixture to a gentle simmer, allowing ingredients to meld and tenderize for roughly 45 minutes.
- Gently fold blue crab, shrimp, and oysters into the bubbling mixture. Permit seafood to cook delicately, absorbing the complex spices and becoming perfectly succulent over 15-20 minutes.
- Finish the gumbo by sprinkling fresh green onions and parsley, which will brighten the robust stew. Taste and calibrate seasonings for a harmonious final presentation.
- Ladle the hearty gumbo over fluffy white rice, creating a traditional Louisiana culinary experience that celebrates coastal ingredients and rich cultural cooking techniques.
Notes
- Take your time when making the roux, as it’s the flavor foundation of the gumbo. Constant stirring prevents burning and ensures a rich, deep brown color without bitterness.
- Use the freshest seafood possible for the most vibrant flavors. Fresh blue crab, shrimp, and oysters will elevate the entire dish dramatically.
- Adjust Cajun seasoning to your heat tolerance. Start with less and add more gradually to create a personalized spice level that suits your palate.
- Gumbo tastes even better the next day as flavors meld and intensify. Prepare in advance and reheat gently for an even more delicious meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Creole/Cajun
Nutrition
- Serving Size: 8
- Calories: 500
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 100 mg