Louisiana Kickin' Seafood Gumbo

Recipe Introduction

Ever wondered what happiness tastes like? This seafood gumbo recipe is it, I swear! I’m serious. Nothing beats a bowl of this Authentic Louisiana gumbo recipe on a chilly evening.

Quick Hook

Have you ever tried homemade seafood gumbo ? it’s like a party in your mouth, with a hint of spice.

This seafood gumbo recipe delivers a rich, smoky flavor with a generous helping of shrimp, crab, and spicy andouille sausage.

Brief Overview

Gumbo is more than just a soup. this dish has roots in louisiana. it's soul food with west african, french, and spanish influences.

This recipe is of medium difficulty. budget about 2 hours, and it will feed around 6-8 people.

Main Benefits

It's packed with protein from the seafood, plus veggies. this recipe is perfect for a family gathering or a cozy night in.

This easy seafood gumbo recipe is special because it's customizable. you can adjust the spice level and seafood according to your liking.

Ready to get cooking? Next, we'll dive into the ingredients you'll need.

Louisiana Kickin' Seafood Gumbo Recipe Card

0.0 / 5 (0 Review)

Preparation time:30 Mins

Cooking time:01 Hrs 30 Mins

Servings:6-8 servings

Ingredients:

• 1 cup (120g) all-purpose flour
• ¾ cup (170g) vegetable oil (Canola or Peanut oil preferred)
• 1 large yellow onion, chopped (approx. 200g)
• 1 green bell pepper, chopped (approx. 150g)
• 3 celery stalks, chopped (approx. 150g)
• 4 cloves garlic, minced (approx. 12g)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper (adjust to taste!)
• 6 cups (1.4L) chicken broth (low sodium preferred)
• 1 (14.5 ounce / 411g) can diced tomatoes, undrained
• 1 pound (450g) andouille sausage, sliced
• 1 pound (450g) large shrimp, peeled and deveined
• ½ pound (225g) lump crab meat, picked over for shells
• 1/2 pound (225g) oysters, shucked (optional)
• 2 tablespoons chopped fresh parsley, for garnish
• Cooked white rice, for serving
• Hot sauce, for serving (optional)
• Salt and freshly ground black pepper, to taste

Instructions:

• In the Dutch oven, heat the oil over medium heat. Gradually whisk in the flour. Cook, stirring constantly, until the roux turns a rich, dark brown color (peanut butter to dark chocolate). This takes patience! Don't burn it!.
• Add the onion, bell pepper, and celery to the roux. Cook until softened, about 5-7 minutes.
• Stir in the garlic, bay leaves, thyme, oregano, and cayenne pepper. Cook for 1 minute, until fragrant.
• Gradually whisk in the chicken broth to avoid lumps. Stir in the diced tomatoes and andouille sausage. Bring to a simmer.
• Reduce heat and simmer for at least 1 hour, stirring occasionally, allowing the flavors to meld.
• Gently stir in the shrimp, crab meat, and oysters (if using). Cook until the shrimp is pink and cooked through, and the crab is heated through, about 5-7 minutes. Don't overcook the seafood!
• Remove the bay leaves. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot over cooked white rice. Offer hot sauce on the side.

Nutrition Facts

Calories:450-550

Fat:25-35g

Fiber:20-30g

Recipe Info

Category:Soup

Cuisine:Cajun

Making the Roux

The first step involves creating the backbone of this dish! mastering the roux is key, and it's where the "magic" happens.

I remember the first time i tried this! oh my gosh, i burnt the roux. the trick is to stir constantly and be patient.

It should have peanut butter to dark chocolate color. let's do it!

Gathering Your Goodies

To make this Best Seafood Gumbo , here's what you'll need.

For a Kickin' Gumbo You Need These

• 1 cup flour (that’s about 120g).
• ¾ cup vegetable oil (170g).
• One chopped onion (200g).
• A green bell pepper, also chopped (150g).
• Three chopped celery stalks (150g).
• Four minced garlic cloves (12g).
• Don't forget bay leaves (2).
• Dried thyme and oregano (1 teaspoon each).
• Cayenne pepper (½ teaspoon).
• Six cups of chicken broth (1.4L).
• A can of diced tomatoes (411g).
• One pound of andouille sausage (450g).
• One pound of shrimp (450g).
• ½ pound of lump crab meat (225g).
• ½ pound of oysters (225g).

What To Serve With Seafood Gumbo

What you can serve with it? i recommend crusty bread for dipping. cornbread is another great option. southern american dishes like these, go hand in hand with iced tea or a crisp white wine.

And always, always have hot sauce nearby. it's the louisiana way.

Ingredients & Equipment for The Seafood Gumbo Recipe

Alright, let's dive into what you'll need for this easy seafood gumbo recipe . Don't worry, nothing too fancy! We're making a bowl of Homemade Seafood Gumbo

Main Ingredients

Here's the lowdown on what goes into our Louisiana Kickin' Gumbo.

• For the Roux:

  • 1 cup (120g) all-purpose flour. Get regular all-purpose, nothing fancy.
  • ¾ cup (170g) vegetable oil (Canola or Peanut oil preferred). Peanut oil adds a nice flavor, though!

• The Holy Trinity & Aromatics:

  • 1 large yellow onion, chopped (approx. 200g ). Yellow onions are my go-to.
  • 1 green bell pepper, chopped (approx. 150g ). That's a green bell pepper.
  • 3 celery stalks, chopped (approx. 150g ). Chop these up.
  • 4 cloves garlic, minced (approx. 12g ). The more garlic the better right?
  • 2 bay leaves. Don't forget to take them out later!
  • 1 teaspoon dried thyme. Thyme is your aromatic friend.
  • 1 teaspoon dried oregano. Italian twist but totally legit.
  • ½ teaspoon cayenne pepper (adjust to taste!). Honestly , go easy on this at first. You can always add more.

• The Heart of the Gumbo:

  • 6 cups (1.4L) chicken broth (low sodium preferred). Low sodium's where it's at.
  • 1 (14.5 ounce / 411g) can diced tomatoes, undrained. Straight from the can works.
  • 1 pound (450g) andouille sausage, sliced. Get the good andouille!

• Seafood Sensation:

  • 1 pound (450g) large shrimp, peeled and deveined. Fresh or frozen is totally fine.
  • ½ pound (225g) lump crab meat, picked over for shells. Watch out for shells!
  • 1/2 pound (225g) oysters, shucked (optional). If you're feeling fancy!

• Finishing Touches:

  • 2 tablespoons chopped fresh parsley, for garnish. Makes it look pretty!
  • Cooked white rice, for serving. What Seafood gumbo is without rice, right?
  • Hot sauce, for serving (optional). Of course , it's not optional to me
  • Salt and freshly ground black pepper, to taste. Obvs!

Seasoning Notes

For a truly authentic louisiana gumbo recipe , the right spices are key. thyme, oregano, and a touch of cayenne give it that classic kick.

For a deeper flavor, a little smoked paprika never hurts. remember you can always adjust the spices. don't be shy!

Equipment Needed

Nothing crazy here, just your basics.

• Large, heavy-bottomed pot or Dutch oven. Trust me, this makes all the difference. It is like a Seafood gumbo slow cooker , for a fraction of the time.
• Wooden spoon or heat-resistant spatula. For stirring that roux!
• Cutting board and Chef's knife. To chop the Veggies.
• Measuring cups and spoons. Pretty basic eh?

Sometimes i use a whisk for the roux just to keep it super smooth. you know? whatever works best for you.

If you wanna turn it into seafood gumbo with okra , slice and toss a pound of fresh or frozen okra into the pot with the holy trinity.

Easy peasy, right?

This is one of those southern american dishes that's all about feel. don't stress too much about exact measurements. just have fun with it! for what to serve with seafood gumbo , i always go with some crusty bread.

Now, let's get cooking this Seafood gumbo from scratch !

Louisiana Kickin' Seafood Gumbo Recipe : A Taste of the Bayou

Oh my gosh, you guys! i'm so excited to share my louisiana kickin' seafood gumbo recipe ! honestly, this isn't just a recipe; it's a trip to the bayou.

The best seafood gumbo is one that tells a story, and this one? it's a novel. it is a dish deeply rooted in southern american dishes .

It's packed with flavour and history. i made it for my friends last year and they wouldn’t stop asking for more.

This easy seafood gumbo recipe will be a winner.

Prep Steps: Getting Your Ducks in a Row

First things first, mise en place , darling. chop that large yellow onion (about 200g), dice the green bell pepper (around 150g), and finely chop 3 celery stalks (approx.

150g). mince about 4 cloves of garlic (12g). peel and devein 1 pound of shrimp (450g). pick over ½ pound (225g) of lump crab meat and have it ready.

Slice 1 pound (450g) of andouille sausage. got it? good.

Time-Saving Tip: Chop all your veggies beforehand. Honestly, it saves a tonne of time when you're actually cooking. Plus, everything is ready to go!

Step-by-Step: Roux-d Awakening

1. Make the Roux : Heat ¾ cup of vegetable oil over medium heat in a large pot. Whisk in 1 cup of flour gradually. Stir constantly. The roux should be peanut butter to dark chocolate colour.
2. Holy Trinity Time : Add the onion, bell pepper, and celery. Cook for about 5- 7 minutes , until softened.
3. Aromatics : Stir in the garlic, 2 bay leaves , 1 teaspoon dried thyme , 1 teaspoon dried oregano , and ½ teaspoon cayenne pepper . Cook for 1 minute .
4. Broth Base : Gradually whisk in 6 cups of chicken broth . Stir in 1 (14.5 ounce) can of diced tomatoes and andouille sausage. Bring to a simmer.
5. Simmer : Reduce heat and simmer for at least 1 hour . Stir occasionally.
6. Seafood Sensation : Gently stir in the shrimp, crab meat, and oysters (optional). Cook for 5- 7 minutes . The shrimp should be pink and cooked. Don't overcook the seafood!
7. Season and Serve : Remove the bay leaves. Season with salt and pepper. Garnish with parsley. Serve over white rice.

Pro Tips: Bayou Secrets

• Roux Roulette : Don't rush the roux. A dark roux adds so much flavour and depth to your authentic Louisiana gumbo recipe . This is how to make a roux for gumbo.
• Spice It Up : Adjust the cayenne pepper to your liking. Start small and add more to taste.
• Make Ahead Magic : Gumbo tastes even better the next day! It’s perfect as seafood gumbo slow cooker recipe. The flavors just meld together.
• Serve your beautiful bowl of Homemade seafood gumbo with crusty bread or cornbread. What to serve with seafood gumbo has to be something that can soak up the delicious sauce!

This seafood gumbo with okra is a winner, really. I hope you all give this seafood gumbo from scratch a try. It's hearty, flavourful, and guaranteed to impress!

Recipe Notes for Your Kickin' Seafood Gumbo Recipe

Alright, you've got the easy seafood gumbo recipe . now let's talk about making it your own. honestly, this is where the magic happens.

It's your kitchen, so let's get creative! this homemade seafood gumbo will taste like it came straight from authentic louisiana gumbo recipe .

How to Serve Like a Pro

Presentation matters, you know? for plating, ladle that delicious gumbo into bowls. garnish with fresh parsley. maybe a lemon wedge? bam! it looks fancy but it's dead simple.

For sides, think crusty bread for dunking. or, you know, some classic cornbread. cold beer or sweet tea pairs perfectly with this southern american dishes.

Storing Your Leftover Gumbo

Got leftovers? lucky you! refrigerate that best seafood gumbo in an airtight container for up to 3 days . for freezing, let it cool completely, then pop it in freezer bags.

It’ll keep for up to 3 months . reheat on the stovetop over medium heat, stirring occasionally.

Variations on a Theme

Want to shake things up? go for a chicken and sausage version! just swap the seafood for chicken thighs. easy peasy.

Need a veggie option? ditch the meat and use vegetable broth. load up on okra. it is seafood gumbo with okra or any seasonal veg.

Job done.

Quick Nutrition Lowdown

Okay, so this is a hearty meal, right? expect around 450-550 calories per serving. loads of protein from the seafood.

It's good for you! plus, you are getting those vitamins from the veggies. not bad for a comfort food classic.

You might also make seafood gumbo slow cooker .

Right then, that is it. Get in that kitchen and cook this gumbo from scratch. Don't be scared to experiment. And don't forget to enjoy every single spoonful. You got this.