Description
A rich and hearty stew featuring seafood, vegetables, and aromatic spices, perfect for bringing people together.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 medium yellow onion
- 2 stalks celery
- 1 medium green bell pepper
- 4 cloves garlic, minced
- 1 pound andouille sausage
- 1 pound raw shrimp
- 1 cup lump crab meat
- 2 tablespoons Cajun seasoning
- 2 pieces bay leaves
- 6 cups seafood or chicken stock
- 1 can diced tomatoes
- Salt, to taste
- Black pepper, to taste
- 3 cups cooked white rice
- 1/4 cup green onions, chopped for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Mix in the flour, stirring constantly to create a roux.
- Cook until it reaches a dark brown color, about 15-20 minutes.
- Add the diced onions, celery, and bell pepper to the roux.
- Cook until they soften, about 5 minutes.
- Add the minced garlic, stirring for another minute until fragrant.
- Slice the andouille sausage and incorporate it into the pot.
- Sauté until it begins to brown.
- Pour in the seafood or chicken stock and add the bay leaves.
- Bring the mixture to a boil, then reduce it to a simmer for 10 minutes.
- Add the raw shrimp and crab meat.
- Season with Cajun seasoning, salt, and black pepper.
- Let the gumbo simmer for an additional 5-7 minutes or until the shrimp turns pink and opaque.
- Serve the gumbo over a bed of cooked white rice and garnish with chopped green onions.
Notes
Allow the gumbo to sit for a few hours to enhance the flavor. Leftovers can be stored for 3-4 days and reheat well.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: gumbo, seafood, Cajun, comfort food, stew