Description
A hearty Louisiana classic packed with crab, shrimp, and smoky sausage simmered in a rich roux-based broth. Perfect comfort food for gatherings.
Ingredients
- ½ lb lump crab meat
- 1 lb large shrimp, peeled and deveined
- 12 oz andouille sausage, sliced
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups okra, sliced
- 6 cups chicken or seafood stock
- 2 bay leaves
- 1 tsp dried thyme
- 2 tbsp Cajun seasoning
- Salt and black pepper, to taste
- 3 cups cooked white rice, for serving
- Fresh parsley or green onions, for garnish
Instructions
- In a large pot, make a roux by whisking oil and flour over medium heat until it turns deep brown, about 20–25 minutes. Stir constantly to prevent burning.
- Add onion, bell pepper, and celery to the roux. Cook until softened, then stir in garlic for 1 minute.
- Mix in the sausage, Cajun seasoning, thyme, bay leaves, salt, and pepper. Let cook for 5 minutes to release flavors.
- Slowly pour in the stock, stirring well. Add tomatoes and okra. Bring to a simmer and cook for 30 minutes.
- Stir in the shrimp and crab meat, cooking gently until shrimp are pink and cooked through, about 5–7 minutes.
- Remove bay leaves, adjust seasoning, and serve hot over rice. Garnish with parsley or green onions.
Notes
Gumbo tastes even better the next day as flavors deepen. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Serve with rice, cornbread, or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun/Creole