How I Finally Nailed Louisiana Seafood Gumbo — Traditional Roux & Tips
- Prep
- 30 min
- Cook
- 90 min
- Total
- 120 min
- Serves
- 8
- Calories
- 350 kcal
Ingredients
- 1/2 cupvegetable oil
- 1/2 cupall-purpose flour
- 1 largeonion, diced
- 1 largegreen bell pepper, diced
- 3 stalkscelery, diced
- 4 clovesgarlic, minced
- 1 tablespooncajun seasoning
- 1 teaspoondried thyme
- 1 leafbay leaf
- 8 cupsseafood or chicken stock
- 1 poundandouille sausage, sliced
- 1 poundshrimp, peeled and deveined
- 1 poundcrabmeat
- 1 pintoysters, shucked (optional)
- 1 cupfresh parsley, chopped
- —Salt and pepper to taste
- —Cooked white rice, for serving
Instructions
- 1
In a large pot, heat vegetable oil over medium heat. Gradually stir in the flour and cook, stirring constantly, until the mixture turns a dark brown color, about 20-30 minutes.
- 2
Add the diced onion, bell pepper, and celery to the roux. Sauté for 5-7 minutes until the vegetables soften.
- 3
Stir in the minced garlic, cajun seasoning, thyme, and bay leaf. Cook for an additional minute to release the flavors.
- 4
Slowly add the seafood or chicken stock, stirring constantly to prevent lumps. Bring the mixture to a boil.
- 5
Once boiling, add the sliced andouille sausage. Reduce the heat and let it simmer for 20 minutes.
- 6
Next, add the shrimp, crabmeat, and optionally the oysters. Simmer for another 10-15 minutes until the seafood is cooked through.
- 7
Remove the bay leaf and stir in sliced green onions and chopped parsley. Season with salt and pepper according to your preference.
- 8
Scoop hot gumbo into bowls over cooked white rice.