Description
A rich and flavorful Louisiana seafood gumbo with shrimp, crab, and andouille sausage, served over rice.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 stalk celery, diced
- 4 cloves garlic, minced
- 6 cups seafood stock or chicken stock
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce (optional)
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound shrimp, peeled and deveined
- 1 pound crabmeat
- 1 pound andouille sausage, sliced
- 1 cup okra, sliced
- Salt and pepper to taste
- Chopped green onions and parsley for garnish
- Cooked white rice for serving
Instructions
- In a large pot, make a roux by combining the vegetable oil and flour over medium heat. Stir frequently until the mixture turns a dark brown color. This may take 20-30 minutes.
- Add the onion, bell pepper, celery, and garlic to the roux, cooking until the vegetables are soft.
- Gradually stir in the seafood stock, then add the diced tomatoes, Worcestershire sauce, hot sauce, thyme, and bay leaves. Bring to a simmer.
- Add the andouille sausage and okra to the pot, cooking for about 30 minutes.
- Stir in the shrimp and crabmeat, cooking until the shrimp is pink and opaque. Season with salt and pepper to taste.
- Remove bay leaves and serve the gumbo over cooked rice, garnished with green onions and parsley.
Notes
Allow the gumbo to rest for several hours or overnight for the flavors to deepen.
