Louisiana Seafood Gumbo (Print Version)
# Ingredients:
→ For the Roux
01 -
1 cup all-purpose flour
02 -
1 cup canola oil
→ Vegetables and Aromatics
03 -
2 cups yellow onions, chopped
04 -
1 cup green bell peppers, chopped
05 -
1 cup celery, chopped
06 -
2 tablespoons fresh garlic, minced
07 -
½ cup fresh parsley, chopped
08 -
⅔ cup green onions, chopped
→ Meats
09 -
2 links andouille sausage, sliced
10 -
2 links smoked sausage, sliced
→ Seafood
11 -
2 pounds whole crabs
12 -
2 pounds large shrimp
13 -
8 ounces fresh lump crab meat
→ Spices and Seasonings
14 -
1 tablespoon Creole seasoning
15 -
1 teaspoon dried thyme
16 -
1 tablespoon garlic powder
17 -
1 tablespoon onion powder
18 -
4 whole bay leaves
→ Liquids
19 -
5 cups seafood stock
20 -
5 cups chicken broth
# Instructions:
01 -
Add the canola oil to a large Dutch oven and heat over medium heat. Once hot, add the flour and stir continuously, watching closely, until the mixture (roux) has turned a dark chocolate color. This process can take 20-30 minutes - be patient and don't rush this critical step.
02 -
Add the chopped onions, green bell peppers, and celery to the roux. Stir until the vegetables become translucent, about 5-7 minutes.
03 -
Add the sliced andouille and smoked sausage to the pot. Mix everything together and cook for about 3 minutes to allow the sausage flavors to release.
04 -
Add the Creole seasoning, dried thyme, garlic powder, and onion powder. Stir well to evenly distribute the spices throughout the mixture.
05 -
Slowly add the seafood stock and chicken broth, stirring constantly to incorporate with the roux mixture. Add the bay leaves and fresh minced garlic. Bring to a boil, then reduce the heat to a low simmer and cover. Allow the gumbo to simmer for 90 minutes, stirring occasionally.
06 -
While the gumbo is simmering, prepare rice and any other side dishes you plan to serve with it.
07 -
After the 90-minute simmer, add the whole crabs, shrimp, lump crab meat, chopped green onions, and parsley to the pot. Bring back to a gentle boil, then reduce to a simmer and cook for an additional 15 minutes until the seafood is cooked through.
08 -
Turn off the heat and remove the bay leaves. Let the gumbo rest for about 5 minutes before serving. Serve hot over rice, with potato salad on the side if desired.
# Notes:
01 -
For a spicier gumbo, replace the smoked sausage with additional andouille sausage (making it 4 links total) and add another tablespoon of Creole seasoning.
02 -
Try varying the shapes of the sausage - whole slices for the regular smoked sausage and smaller dices for the hotter andouille to make it easier for children to identify and avoid the spicier pieces.
03 -
For best results, peel about 70% of the shrimp before adding them to the gumbo. This way, most won't need peeling while eating, but you still get flavor from the shells of the remaining 30%.
04 -
The stock is flexible - you can use all seafood stock, all chicken broth, or even try shrimp stock. Adjust the amount for a thinner or thicker gumbo according to your preference.