Description
A comforting seafood gumbo filled with andouille sausage, shrimp, and crab meat in a rich, flavorful broth that warms the soul.
Ingredients
- 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
- To taste salt
- To taste black pepper
- 3 cups cooked white rice
- 1/4 cup green onions, chopped for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux.
- Stir the roux constantly until it reaches a dark brown color, which takes about 15-20 minutes.
- Add the chopped onion, celery, bell pepper, and garlic to the roux. Cook for 5-7 minutes until the vegetables are soft.
- Mix in the andouille sausage, allowing it to brown slightly.
- Add the Cajun seasoning, bay leaves, and shrimp. Stir well to combine.
- Pour in seafood stock (or chicken stock), stirring to blend all ingredients. Allow it to simmer for about 30 minutes, stirring occasionally.
- If adding diced tomatoes, include them now. Otherwise, skip this step for a more traditional gumbo.
- Add salt and black pepper to taste, adjusting for personal preference.
- Serve the gumbo hot over cooked rice, garnishing with chopped green onions.
Notes
For extra flavor, toast the Cajun seasoning before adding it. Customize ingredients based on availability and preference.
