Description
This classic Cajun gumbo features a rich roux combined with andouille sausage, fresh vegetables, and a variety of seafood, creating a hearty dish perfect for family gatherings or cozy dinners. Serve it over rice for a comforting meal that warms the soul.
Ingredients
Scale
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat (or crab legs)
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups seafood stock (or chicken stock)
- 2 cups okra, sliced (fresh or frozen)
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 4 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
- Cooked white rice (for serving)
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
- Gradually whisk in the flour, stirring constantly to prevent burning.
- Cook the roux for about 20-30 minutes, until it turns a deep brown color, similar to chocolate.
- Add the diced onion, green bell pepper, and celery to the roux. Stir well to combine.
- Cook the vegetables for about 5-7 minutes, until softened.
- Add the minced garlic and cook for an additional minute, stirring constantly.
- Add the sliced andouille sausage to the pot and cook for about 5 minutes.
- Sprinkle in the Cajun seasoning, dried thyme, and bay leaves. Stir well.
- Pour in the can of diced tomatoes (with juices) and stir to combine.
- Slowly pour in the seafood stock while stirring to prevent lumps. Bring to a gentle boil.
- Reduce heat to low and let it simmer for about 30 minutes.
- Add the sliced okra and let it simmer for another 10-15 minutes.
- Gently fold in the shrimp and crab meat (or crab legs).
- Let the gumbo simmer for an additional 5-10 minutes, until the shrimp are pink and cooked through.
- Season with salt and pepper to taste. Remove bay leaves before serving.
- In a bowl, serve the gumbo over cooked white rice.
- Garnish with sliced green onions and chopped fresh parsley.
Notes
- For a spicier gumbo, feel free to add cayenne pepper or hot sauce to taste.
- This gumbo can be made ahead of time and tastes even better the next day as the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 60 minutes