Description
This Louisiana Seafood Gumbo is a rich, flavorful dish packed with succulent seafood and hearty chicken. The combination of crab, shrimp, sausage, and a dark roux creates a delicious, satisfying meal perfect for any occasion.
Ingredients
Scale
For the Roux:
- 1 cup vegetable oil
- 1 cup all-purpose flour
For the Gumbo:
- 1 lb of boneless skinless chicken thighs
- 1 lb andouille sausage, sliced
- 1 lb blue crab, cleaned and cut into pieces
- 1 lb shrimp, peeled and deveined
- 1 large onion, finely chopped
- 1 large green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 6 cups seafood or chicken stock
- 2 bay leaves
- 3 tsp Cajun seasoning
- 1 tsp dried thyme
- Salt and pepper to taste
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh parsley
- Cooked white rice
Instructions
- Make the Roux:
- In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat.
- Gradually add the flour, stirring constantly, until the mixture turns a dark brown color (about 20-30 minutes). Be patient and keep stirring to prevent burning.
- Season and Sear the Chicken:
- Season the chicken thighs with salt, pepper, and Cajun seasoning.
- Sear the chicken in the same pot, on each side, until golden brown. Remove the chicken and set aside.
- Cook the Vegetables and Sausage:
- In the same pot, add the onions, bell pepper, and celery. Cook for about 5-10 minutes until the vegetables are tender.
- Stir in the garlic and cook for an additional 1-2 minutes.
- Add the sliced andouille sausage and cook until it starts to brown.
- Build the Gumbo:
- Return the chicken to the pot. Add seafood or chicken stock, bay leaves, Cajun seasoning, thyme, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and simmer for about 50 minutes, stirring occasionally.
- Add the Seafood:
- Add the blue crab, shrimp, and oysters (optional).
- Simmer for another 15-20 minutes, until the seafood is cooked through.
- Finish the Gumbo:
- Stir in the chopped green onions and parsley.
- Adjust seasoning to taste.
- Serve:
- Serve the gumbo over cooked white rice.
- Enjoy!
Notes
- For a richer gumbo, feel free to add oysters, as they add a nice flavor.
- The roux is essential for the flavor, so take your time and don’t rush it.
- Adjust the spice levels by adding more or less Cajun seasoning.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Louisiana, Cajun, Southern
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25mg
- Cholesterol: 120mg