Savor the Bold Louisiana Seafood Gumbo Like Never Before

Experience the rich flavors of Bold Louisiana Seafood Gumbo, a celebration of Cajun culture ready in just 30 minutes.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Soups

Cuisine: Cajun

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roux

1/2 cup Vegetable Oil Substitute with canola or olive oil if needed.
1/2 cup All-Purpose Flour No direct substitute; gluten-free flour alternatives may work with adjustments.

For the Vegetables

1 each Onion Can substitute with shallots for a milder taste.
1 each Green Bell Pepper Red or yellow peppers can be used for a sweeter flavor.
1 each Celery Omit if sensitive, or substitute with diced fennel.
4 cloves Garlic Use garlic powder as an alternative in a pinch.

For the Seasoning

1 tbsp Cajun Seasoning Adjust according to taste; homemade blends can be made.
1 tsp Dried Thyme Can substitute with Italian seasoning for a different herb profile.
1 each Bay Leaf No substitute, but skipping is acceptable if unavailable.

For the Liquids

6 cups Seafood Stock or Chicken Stock Homemade is preferred; store-bought varieties work too.

For the Protein

8 ounces Andouille Sausage Substitute with chicken sausage for a lighter option.
1 pound Shrimp Any firm white fish can replace shrimp in variations.
8 ounces Crabmeat Can be omitted for a simpler version.
8 ounces Oysters (optional) Skip if not available or desired.

For Garnish

1/4 cup Chopped Green Onions
1/4 cup Chopped Parsley Replace parsley with cilantro for a different herb note.

For Serving

4 cups Cooked White Rice Quinoa is a gluten-free alternative.

Equipment

Large pot or Dutch oven

Method

Preparation Steps

Heat vegetable oil in a large pot over medium heat. Whisk in flour, stirring constantly for 20 to 30 minutes until the roux is a deep brown.
Add diced onion, green bell pepper, and celery stalk to the pot. Cook for 5 to 7 minutes until tender.
Stir in minced garlic, Cajun seasoning, dried thyme, and bay leaf. Cook for an additional minute to infuse flavors.
Gradually pour in stock while stirring continuously to avoid lumps. Bring to a boil over medium-high heat.
Add sliced andouille sausage and reduce heat to low. Simmer uncovered for about 20 minutes.
Fold in peeled shrimp, lump crabmeat, and shucked oysters if desired. Simmer for 10 to 15 minutes until seafood is cooked.
Remove bay leaf and stir in chopped green onions and parsley. Season with salt and pepper.
Ladle gumbo over cooked rice in bowls. Offer hot sauce on the side.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Always choose the freshest seafood for the best flavor. Adjust seasoning gradually and let the gumbo simmer longer to deepen flavors.

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