Description
A vibrant and rich seafood gumbo that combines succulent shrimp, crab, and smoky andouille sausage with a flavorful roux and the holy trinity of Louisiana cooking.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 1 medium green bell pepper, chopped
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound raw shrimp, peeled and deveined
- 1 cup lump crab meat
- 2 tablespoons Cajun seasoning
- 2 pieces bay leaves
- 6 cups seafood or chicken stock
- 1 can diced tomatoes (optional)
- Salt and black pepper to taste
- 3 cups cooked white rice
- 1/4 cup green onions, chopped for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat. Slowly add the flour while stirring continuously to create a roux. Cook until the roux achieves a dark brown color, resembling chocolate.
- Add the chopped yellow onion, celery, green bell pepper, and minced garlic to the roux. Sauté until they soften and become fragrant.
- Incorporate the andouille sausage and cook for about 5 minutes until it starts to brown.
- Pour in the seafood or chicken stock and bring to a gentle boil. Reduce heat to low and add shrimp, lump crab meat, Cajun seasoning, and bay leaves. Season with salt and black pepper.
- Simmer for at least 30 minutes, allowing all flavors to meld. If using diced tomatoes, let them simmer as well.
- Remove bay leaves before serving. Ladle the gumbo over cooked white rice in bowls and garnish with chopped green onions.
Notes
Don’t rush the roux, and feel free to adjust the spices according to your taste. Serve alongside crusty bread or cornbread.