Description

Indulgent Seafood Gumbo is a comforting and richly flavored stew featuring a dark roux base, aromatic vegetables, smoky andouille sausage, tender shrimp, and delicate crab meat. This classic Southern dish combines spices like Cajun seasoning, paprika, and cayenne pepper to create a hearty, satisfying meal served over fluffy white rice, perfect for warming up any day.

Ingredients

Scale

Roux Base

0.5 cup All-purpose flour (For gluten-free, use a blend like chickpea flour.)
0.5 cup Vegetable oil (Can substitute with canola or peanut oil.)

Vegetables and Aromatics

1 large Onion, chopped
1 Green bell pepper, chopped (Can use red or yellow bell pepper for variation.)
2 stalks Celery, chopped (No substitutes suggested.)
4 cloves Garlic, minced (Fresh is best; avoid using powdered garlic unless necessary.)

Proteins

12 oz Andouille sausage, sliced (Substitute with kielbasa or any smoked sausage if unavailable.)
1 lb Shrimp, peeled and deveined (Fresh is preferred over frozen.)
0.5 lb Crab meat (Can substitute with additional shrimp or other seafood.)

Liquids and Seasonings

4 cups Chicken stock (For a bolder flavor, use seafood stock.)
2 cups Okra, sliced (Can be substituted with filé powder if fresh is unavailable.)
1 tsp Cajun seasoning (Adjust according to your preferred heat level.)
1 tsp Paprika (Adds depth of flavor and color.)
0.5 tsp Cayenne pepper (Use to increase the heat; adjust to taste.)
Salt and black pepper (Opt for kosher or sea salt for best flavor.)

Serving

4 cups Cooked white rice (Consider brown rice or quinoa for a healthier option.)

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Instructions

Make the Roux: In a heavy-bottomed pot, heat vegetable oil over medium heat. Gradually whisk in all-purpose flour, stirring continuously until it turns a deep chocolate brown, about 15-20 minutes. This rich brown roux forms the flavorful base of your gumbo.
Sauté the Vegetables: Add chopped onion, green bell pepper, and celery to the roux. Stir well and cook for about 5-7 minutes until the vegetables are softened and fragrant.
Add Garlic and Sausage: Stir in minced garlic and sliced andouille sausage. Allow the sausage to brown slightly for about 3-4 minutes, releasing its smoky flavors into the gumbo.
Add Stock and Spices: Gradually pour in chicken stock, stirring to combine everything evenly. Stir in Cajun seasoning, paprika, cayenne pepper, salt, and black pepper to taste. Bring the mixture to a gentle simmer to meld all the flavors.
Cook Okra: Once simmering, add sliced okra to the pot. Allow it to cook for 10-15 minutes, stirring occasionally to prevent sticking and to thicken the gumbo slightly.
Add Seafood: Gently fold in shrimp and crab meat. Cook for another 5-7 minutes until the seafood is opaque, tender, and fully cooked.
Simmer: Let the gumbo simmer gently for an additional 20-30 minutes, stirring occasionally, so the flavors deepen and the gumbo thickens to your desired consistency.
Serve: Ladle the hot gumbo over cooked white rice in bowls. Optionally, garnish with fresh parsley or green onions for a pop of color and extra flavor. Serve immediately and enjoy your comforting seafood gumbo.

Notes

For gluten-free option, use chickpea flour or another gluten-free flour blend to make the roux.
If fresh seafood is unavailable, frozen shrimp and crab meat can be used but should be thawed properly.
Seafood stock can replace chicken stock for a more intense flavor.
Filé powder is a traditional thickening and flavoring ingredient in gumbo and can be used instead of fresh okra if preferred.
Adjust cayenne pepper and Cajun seasoning according to your desired spice level.
Brown rice or quinoa can be used as a healthier alternative to white rice.
Keep a close eye on the roux to prevent it from burning; patience is key for the perfect deep brown color.