Description
This authentic Seafood Gumbo recipe combines a rich, dark roux with a flavorful mix of shrimp, Andouille sausage, and crab meat, simmered to perfection with aromatic vegetables and Creole spices. Perfect for a hearty, comforting meal served over rice.
Ingredients
Roux
- 1 cup all-purpose flour
- 1 cup olive oil
Vegetables
- 1 sweet onion, chopped
- 3 stalks celery, chopped
- 1 cup chopped green bell pepper
- 1 cup chopped carrots
- 1 green onion, sliced
- 1 cup minced fresh parsley
Liquids
- 2 cups chicken broth
- 4 cups water
- 2 tablespoons Worcestershire Sauce
Seasonings and Spices
- 2 tablespoons Creole Seasoning
- 2 tablespoons Garlic Powder
- 2 tablespoons Ground Cumin (optional)
- 2 tablespoons Old Bay
- 2 tablespoons Onion Powder
- 2 tablespoons Paprika
- Ground Black Pepper, to taste
- 2 Bay Leaves
- 2 Chilli Peppers (optional, for spicy)
Seafood and Meat
- 1 pound medium shrimp, rinsed and drained
- 1 pound Andouille Sausage, sliced
- 2 cooked crab claws
- 12 ounces lump crab meat
To Serve
- Lemon wedges, to garnish
- Rice of your choice, cooked according to instructions
- Additional green onions or parsley to garnish (optional)
- 3 Pickled Okra (optional)
Instructions
- Brown the Sausage: In a large saucepan, fry the sliced Andouille sausage until browned. Remove from the pan and set aside for later use.
- Heat Olive Oil: Add the olive oil to the same saucepan and heat over medium heat.
- Prepare the Roux: Gradually add the flour to the hot oil while stirring continuously with a whisk. Cook until the roux turns a dark brown color, approximately 15 minutes, ensuring it does not burn.
- Add Vegetables and Herbs: Stir in chopped parsley, green onion, sweet onion, celery, carrots, and green bell pepper into the roux mixture.
- Simmer Vegetables: Stir everything together and let the mixture simmer gently for about 2 minutes to combine the flavors.
- Remove from Heat: Take the saucepan off the heat temporarily.
- Combine Liquids: In a large Dutch oven, pour in the chicken broth and water.
- Transfer Roux Mixture: Add the vegetable and roux mixture from the saucepan into the Dutch oven with the liquids.
- Add Spices: Stir in all the spices including Creole seasoning, garlic powder, ground cumin (if using), Old Bay, onion powder, paprika, ground black pepper, and bay leaves. Do not add chili peppers yet.
- Simmer Gumbo: Cover and simmer the gumbo on low heat for 20 minutes to meld the flavors.
- Add Final Flavorings: Stir in Worcestershire sauce, chili peppers (if using), and additional parsley.
- Continue Simmering: Simmer on low for another 20 minutes with the lid on. Remove chili peppers after cooking to adjust spice level.
- Add Seafood and Sausage: Incorporate the shrimp and previously browned sausage into the gumbo. Cook until the shrimp turn pink and are cooked through. Then gently fold in the lump crab meat and crab claws.
- Prepare to Serve: Serve the gumbo hot, accompanied by cooked rice of your choice.
- Garnish: Add lemon wedges and garnish with additional green onions or parsley if desired. Optional pickled okra can be served on the side for added authenticity and flavor.
Notes
- The roux is key to gumbo’s flavor and color—whisk constantly to prevent burning during the 15-minute cooking.
- Adjust chili peppers to control spiciness; removing them before serving balances the heat.
- Andouille sausage adds smoky depth; substitute with smoked sausage if unavailable.
- Use fresh seafood for best results; canned crab is not recommended.
- Serve over white or brown rice according to preference for a complete meal.
- Pickled okra is optional but adds a traditional tangy touch to gumbo.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Creole
