Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken or seafood stock
- 1 can diced tomatoes (optional)
- 1 cup sliced okra (or filé powder)
- spices: bay leaves, dried thyme, Cajun seasoning, Worcestershire sauce
Instructions
- In a large pot over medium heat, combine flour and vegetable oil to create a roux. Stir continuously for about 20–30 minutes until deep brown.
- Add the chopped vegetables (bell pepper, celery, onion, garlic) to the roux and cook until softened.
- Stir in the sliced sausage along with bay leaves and thyme; cook until the sausage begins to brown.
- Pour in chicken or seafood stock and optional diced tomatoes; bring to a boil then reduce to simmer for 45 minutes.
- Add okra (or filé powder) and simmer for an additional 10 minutes.
- Stir in shrimp and crab; cook until shrimp is pink (5–7 minutes).
- Season with Worcestershire sauce and hot sauce as desired before serving over rice.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 410
- Sugar: 3g
- Sodium: 940mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 150mg
Keywords: For added depth of flavor, allow your gumbo to sit for a few hours or overnight before serving. Feel free to customize by adding other proteins like chicken or fish based on preference.