Description
Experience the rich flavors and cultural heritage of Louisiana with this hearty seafood gumbo featuring Andouille sausage, shrimp, blue crabs, and a blend of aromatic vegetables.
Ingredients
Scale
- 1 Andouille Sausage, sliced
- 1 lb Shrimp, peeled and deveined
- 2 Blue Crabs, cleaned
- 1 cup Okra, sliced (optional)
- 1 Green Bell Pepper, diced
- 1 Onion, diced
- 1 cup Celery, diced
- 4 cloves Garlic, minced
- 6 cups Chicken Broth
- 1 can (14.5 oz) Diced Tomatoes
- 2 Bay Leaves
- 1 tsp Thyme
- 1 tsp Cayenne Pepper
- Salt and Black Pepper to taste
- 1/2 cup Flour
- 1/2 cup Oil
Instructions
- In a heavy-bottomed pot, combine equal parts oil and flour over medium heat. Stir constantly until the mixture turns a deep brown color.
- Add diced onions, bell peppers, and celery. Sauté until translucent and fragrant, about 5-7 minutes.
- Stir in the sliced Andouille sausage and minced garlic. Heat through for 3-5 minutes.
- Add shrimp and blue crabs, gently stirring for 2-3 minutes to coat.
- Pour in chicken broth and diced tomatoes. Add bay leaves, thyme, cayenne, salt, and black pepper. Bring to a boil, then reduce to a simmer.
- Let the gumbo simmer uncovered for about 45 minutes to 1 hour, stirring occasionally.
- Adjust seasoning as necessary. If using okra, add during the last 15 minutes.
- Remove from heat, discard bay leaves, and serve hot over cooked white rice.
Notes
For added depth, let the gumbo sit for a day before serving as flavors meld together beautifully.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 175mg
