Best Seafood Gumbo Recipe
This Authentic Louisiana Seafood Gumbo is hearty, comforting, and made with a flavorful roux, mixed seafood, sausage, and vegetables. If you take a trip to New Orleans, you’re sure to find gumbo on the menu. Now, you can recreate this delicious gumbo recipe in the comfort of your own home.
For the Roux
- 2/3 cup vegetable oil
- 1 cup all-purpose flour
- 1 yellow onion diced
- 1 green pepper diced
- 3 celery stalks chopped
- 2 green onions chopped
- 3 cloves garlic minced
- 2 bay leaves
- 1 tablespoon Cajun seasoning add more if prefer
- 4-6 cups chicken broth add more if prefer
- 3/4 pound andouille sausages sliced into coins
- 1 pound mixed seafood such as mussels octopus, crab legs, crawfish or lobster
- 1 pound raw large shrimp peeled and deveined
- salt to taste
- optional cooked white rice for serving
Brown the sausage: Heat a skillet over medium-high heat. Then add the sliced sausage in a single layer. Cook for about 2 minutes per side until lightly browned. Transfer the sausage to a plate and set aside.
Make the roux: In a large pot over medium-low heat, add oil. Whisk in flour gradually until combined. Continue to cook, stirring constantly for about 20 to 30 minutes until the mixture reaches a brown color as milk chocolate. Keep a close eye on the roux and not to let it burn, adjusting the heat if needed. You can add more flour or oil if necessary.
Cook the veggies: Add veggies, garlic, bay leaves, and green onions. Then add chicken broth to the roux. Turn the heat to medium and stir well. Bring to a boil and cook for 5-6 minutes or until the veggies are slightly tender.
Season the broth: Add Cajun seasoning and salt. Taste and add more if needed.
Cook the seafood: Add seafood mix and cook for 2 minutes. Then add shrimp and cook for 3 minutes or until the shrimp turns pink. Add back the cooked sausages and mix well. Serve warm over rice and enjoy!
- You can make roux 3 days in advance. Store it in an airtight container in the refrigerator.
- A good roux takes some time to come together. Take your time and stir constantly to get the best results. Aim for a milk chocolate color.
- If you’ve burned your roux, start over again.
- The cooked seafood gumbo can last 3-4 days in the fridge.
Calories: 640kcal | Carbohydrates: 22g | Protein: 41g | Fat: 43g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 238mg | Sodium: 2354mg | Potassium: 485mg | Fiber: 2g | Sugar: 2g | Vitamin A: 726IU | Vitamin C: 33mg | Calcium: 145mg | Iron: 4mg