Description
A rich and flavorful Louisiana Seafood Gumbo combining a dark roux, hearty chicken sausage, fresh shrimp, and crab meat with classic Cajun seasonings and vegetables. This traditional Creole stew is perfect for family gatherings and serves approximately eight people.
Ingredients
Scale
Roux
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
Seafood and Meat
- 1 lb chicken sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat
Vegetables
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup sliced okra (or filé powder)
- 1 can (14.5 oz) diced tomatoes (optional)
Liquids & Seasonings
- 6 cups chicken or seafood stock
- 1 tbsp Cajun seasoning
- 1 tbsp Worcestershire sauce
- Hot sauce to taste
- Salt and pepper to taste
Instructions
- Make the Roux: In a large pot over medium heat, combine the flour and vegetable oil. Stir continuously for 20 to 30 minutes until the mixture turns a dark brown color, forming the base of your gumbo’s rich flavor.
- Sauté Vegetables: Add the chopped green bell pepper, celery, onion, and minced garlic to the roux. Cook until the vegetables soften and meld with the roux.
- Add Sausage and Herbs: Stir in the sliced chicken sausage along with bay leaves and thyme (if using; optional for flavor). Cook until the sausage is slightly browned to build depth.
- Add Stock and Tomatoes: Pour in the chicken or seafood stock and the optional diced tomatoes. Bring the gumbo to a boil, then reduce heat and let it simmer gently for about 45 minutes to develop the flavors.
- Add Okra or Filé Powder: If using fresh sliced okra, stir it into the pot now. Otherwise, keep the filé powder on the side to add later as a thickener and seasoning.
- Add Seafood: Stir in shrimp and crab meat, cooking just until the shrimp turn pink and opaque, about 5 to 7 minutes, ensuring seafood remains tender.
- Season and Serve: Adjust seasoning by adding Worcestershire sauce, hot sauce, salt, and pepper to taste. Serve hot over fluffy white rice, garnished as you like.
Notes
- Stir the roux constantly to prevent burning and achieve the perfect dark color.
- If you prefer a thicker gumbo, add filé powder after cooking instead of okra.
- Use seafood stock for a more intense seafood flavor, or chicken stock for a milder taste.
- Adjust the level of heat by varying the amount of Cajun seasoning and hot sauce to your preference.
- Serve gumbo immediately for best texture; leftovers develop deeper flavor after a day.
