05/01/2025
Louisiana Seafood Gumbo Recipe 🔥
Ingredients:
- 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:
1. 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.
2. Season and sear chicken thighs on each side, remove from pot. In the same pot cook the vegetables and sausage.
• Add the onions, bell pepper, and celery to the roux. 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.
3. 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.
4. Add the Seafood (blue crab, shrimp, oysters - optional)
• Simmer for another 15-20 minutes, until the seafood is cooked through.
5. Finish the Gumbo:
• Stir in the chopped green onions and parsley.
• Adjust seasoning to taste.
6. Serve:
• Serve the gumbo over cooked white rice.
Enjoy!
Prep Time: | Cooking Time: | Total Time: | Servings:
