Authentic Louisiana Seafood Gumbo Recipe
Deliciously tasty, New Orleans style Seafood Gumbo. The perfect blend of seafood and smokiness with just enough spice to get those lips tingling! Serves perfectly with rice and potato salad.
Video
Equipment
Ingredients
- 1 Cup All Purpose Flour
- 1 Cup Canola Oil
- 2 Cups Yellow Onions chopped
- 1 Cup Green Bell Peppers chopped
- 1 Cup Celery chopped
- 2 Links Andouille Sausage sliced
- 2 Links Smoked Sausage sliced
- 1 Tablespoon Creole Seasoning
- 1 teaspoon Dried Thyme Dried
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 2 Tablespoons Garlic Fresh Minced
- 4 Each Bay Leaves Whole
- 5 Cups Seafood Stock
- 5 Cups Chicken Broth
- ½ Cup Fresh Parsley Chopped
- ⅔ Cup Green Onions Chopped
- 2 Pounds Crabs Whole
- 2 Pounds Large Shrimp
- 8 Ounces Fresh Lump Crab Meat
Instructions
- Add Oil to pan and turn on medium heat. Heat oil.1 Cup Canola Oil
- Add flour and continue to stir, watching close, until the mixture (Roux) has turned a dark chocolate color.F1 Cup All Purpose Flour
- Add Onions, Green Peppers and Celery and stir until translucent.2 Cups Yellow Onions, 1 Cup Green Bell Peppers, 1 Cup Celery
- Add Sausage, mix together for 3 minutes.2 Links Andouille Sausage, 2 Links Smoked Sausage
- Add Spices and stir together.1 Tablespoon Creole Seasoning, 1 teaspoon Dried Thyme, 1 Tablespoon Garlic Powder, 1 Tablespoon Onion Powder
- Slowly add stock, stirring all the time. Add Bay leaves and fresh Garlic.2 Tablespoons Garlic, 5 Cups Seafood Stock, 5 Cups Chicken Broth, 4 Each Bay Leaves
- Turn the heat down to a low roll and cover.
- Allow to simmer like this for 90 Minutes.
- While simmering organize rice and any other side dishes.
- Add Crab, Shrimp, Crab Meat, Green Onion and Parsley and bring back to a boil. Cook on a slow roll for 15 minutes. Turn off heat.½ Cup Fresh Parsley, 2 Pounds Crabs, 2 Pounds Large Shrimp, 8 Ounces Fresh Lump Crab Meat, ⅔ Cup Green Onions
Notes
If you like a spicier Gumbo replace smoked sausage with andouille sausage, making it 4 Links of Andouille and add another tablespoon of Creole Seasoning.
Try changing the shapes of the sausage - whole slices for the regular smoked sausage and smaller dices for the hotter Andouille, that way it's easier for the kids to eat.
I like to peel about 70% of the shrimp before I put in, this way most won't need peeling while you're eating but you still get the flavor from the shrimp shell from the remaining 30%.
The stock is flexible, you can use all Seafood, or all Chicken - I just like the blend of both. You could even try shrimp stock.
Use additional stock for a thinner gumbo, or less for a thicker gumbo. Depending on your preference.
If you've heard of Creole Gumbo, this is a gumbo that has tomatoes in it. You find that in some regions of Louisiana.
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Nutrition
Serving: 1g | Calories: 579kcal | Carbohydrates: 25g | Protein: 48g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 25g | Cholesterol: 303mg | Sodium: 908mg | Fiber: 2g | Sugar: 6g
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