Seafood Gumbo Louisiana (Print Version)
# Ingredients:
→ Making the Roux
01 -
1 cup of canola oil
02 -
1 cup of all-purpose flour
→ Veggies and Aromatics
03 -
⅔ cup green onions, finely chopped
04 -
½ cup parsley, minced
05 -
1 cup celery, diced
06 -
2 cups yellow onions, chopped small
07 -
2 tablespoons garlic, minced
08 -
1 cup green bell peppers, diced
→ Proteins
09 -
2 links of smoky sausage, cut into slices
10 -
2 links of andouille sausage, sliced thin
→ Seafood
11 -
8 oz. lump crab meat, fresh
12 -
2 lbs of large shrimp
13 -
2 lbs of whole crabs
→ Herbs and Spices
14 -
1 tablespoon garlic powder
15 -
1 teaspoon dried thyme
16 -
4 bay leaves
17 -
1 tablespoon Creole seasoning
18 -
1 tablespoon onion powder
→ Broths and Stock
19 -
5 cups chicken broth
20 -
5 cups seafood stock
# Instructions:
01 -
In a heavy pot or Dutch oven, pour in the oil and heat it on medium. Stir in the flour gradually, mixing non-stop until the color darkens into a rich, deep brown. Be patient; it'll take 20-30 minutes.
02 -
Add celery, onions, and green peppers into the roux. Stir them around until their texture softens, usually after 5-7 minutes.
03 -
Toss in the slices of andouille and the smoked sausage, mix everything up, and let it cook for about 3 minutes so their flavors seep in.
04 -
Sprinkle in the onion powder, garlic powder, dried thyme, and Creole seasoning. Stir so the spices spread through the whole pot evenly.
05 -
Pour in both the chicken broth and seafood stock slowly, stirring as you go. Drop the bay leaves and add the minced garlic. Once it’s boiling, lower the heat to a gentle simmer, cover with a lid, and let it cook for 90 minutes. Stir every now and then.
06 -
While the stew cooks, prepare some rice or whatever sides you’re planning to have along with it.
07 -
Put in the crabs, shrimp, crab meat, chopped green onions, and parsley. Bring it up to a light boil, lower the heat again, and let it cook gently for 15 more minutes until seafood is done.
08 -
Turn off the burner, scoop out the bay leaves, and let everything settle for a few minutes. Dish it up hot over rice and maybe serve with potato salad if you like!
# Notes:
01 -
For more heat, swap the smoked sausage for 2 extra andouille sausages and double the Creole seasoning to 2 tablespoons.
02 -
You can dice the andouille smaller and leave smoked sausage in rounds. It’s easier for kids to pick out the spicy bits that way.
03 -
Before adding shrimp, peel about 70% of them so most are ready to eat, but leave shells on the rest for added flavor.
04 -
Feel free to customize the stock! Fully seafood stock, shrimp broth, or all chicken broth works fine. Adjust the amount based on whether you want thicker or thinner consistency.