Seafood Gumbo

Seafood Gumbo is a flavorful dish from Louisiana that combines shrimp, crab, and sausage in a thick, hearty soup. It’s a comfort food that brings warmth and joy to any table. This dish is perfect for family gatherings or a cozy dinner at home.

Why Make This Recipe

Making Seafood Gumbo is a great way to enjoy fresh seafood and create a delicious meal in one pot. It’s packed with flavors and can easily feed a crowd. Plus, it’s a fun way to taste a bit of Cajun culture right in your kitchen!

How to Make Seafood Gumbo

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 lb crab meat
• 1/2 lb andouille sausage, sliced
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 ribs celery, chopped
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups seafood stock or chicken stock
• 2-3 cups okra, sliced (fresh or frozen)
• 2 tsp Cajun seasoning
• 1 tsp thyme
• 2 bay leaves
• Salt and pepper to taste
• Cooked rice for serving
• Chopped green onions for garnish
• Hot sauce (optional, for serving)

Directions

1. In a large pot, heat the oil over medium heat. Whisk in the flour to make a roux. Cook, stirring constantly, until the roux turns a dark brown color (about 20-30 minutes).
2. Once the roux is ready, add the chopped onion, bell pepper, celery, and garlic. Sauté for about 5 minutes until the vegetables are soft.
3. Stir in the diced tomatoes, seafood stock, okra, Cajun seasoning, thyme, bay leaves, salt, and pepper. Bring to a simmer and cook for about 30 minutes, stirring occasionally.
4. Add the shrimp, crab, and sausage to the pot. Cook for an additional 5-10 minutes until the shrimp are pink and cooked through.
5. Remove the bay leaves and adjust seasoning as needed.
6. Serve the gumbo over cooked rice and garnish with chopped green onions and hot sauce if desired.

How to Serve Seafood Gumbo

Spoon the gumbo over a bowl of hot, cooked rice. Top it with some chopped green onions for flavor and color. Serve hot with hot sauce on the side for those who like a little extra spice!

How to Store Seafood Gumbo

Let the gumbo cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3 days. You can also freeze it for up to 2 months. Reheat gently on the stove before serving.

Tips to Make Seafood Gumbo

• Stir the roux constantly to prevent it from burning.
• Adjust the seasoning to your taste; you can add more Cajun seasoning for a spicier kick.
• If you can, use fresh seafood for the best flavor.

Variation (If Any)

You can add other seafood like mussels or scallops. If you prefer a meatless version, skip the sausage and add more vegetables instead.

FAQs

1. Can I use frozen seafood? Yes, frozen shrimp and crab meat work well in this recipe. Just make sure to thaw them before cooking.

2. What if I can’t find andouille sausage? You can substitute with any smoked sausage or even omit it if you prefer a lighter dish.

3. Can I make gumbo ahead of time? Yes, gumbo tastes even better the next day! Just store it properly and reheat before serving.