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The Best Easy Seafood Gumbo Recipe

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Quick And Simple Gumbo Recipe Let’s Step Into The Heart Of Louisiana Gumbo recipe, Seafood
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Description

If you're a seafood lover, then gumbo is a must-try dish. This recipe is a classic Louisiana-style gumbo that's packed with shrimp, crab, andouille sausage, and vegetables. The roux base creates a thick, rich stew that's perfect for dipping your crusty bread into. This recipe is perfect for a cozy night in or to impress your dinner guests.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour and 30 minutes.

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 4 cups seafood stock
  • 1 can diced tomatoes, drained
  • 1 pound andouille sausage, sliced
  • 1 pound shrimp, peeled and deveined
  • 1 pound crabmeat
  • Salt and pepper, to taste
  • Cooked rice, for serving
  • Chopped green onions, for garnish

Equipment

  • Dutch oven or large pot
  • Wooden spoon
  • Cutting board
  • Knife

Method

  1. In a Dutch oven or large pot, heat the vegetable oil over medium heat. Add the flour and stir constantly until it turns a dark brown color, about 30 minutes.
  2. Add the onion, bell pepper, celery, and garlic to the pot and cook until the vegetables are softened, about 10 minutes.
  3. Add the thyme, oregano, paprika, cayenne pepper, and bay leaf to the pot and stir to combine.
  4. Add the seafood stock and diced tomatoes to the pot and stir to combine.
  5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45 minutes.
  6. Add the sliced andouille sausage to the pot and let it cook for 15 minutes.
  7. Add the shrimp and crabmeat to the pot and let it cook for an additional 10 minutes.
  8. Season with salt and pepper to taste.
  9. Serve the gumbo over cooked rice and garnish with chopped green onions.

Notes

  • Seafood stock can be substituted with chicken or vegetable stock.
  • For a spicier gumbo, add more cayenne pepper.
  • Leftover gumbo can be stored in the refrigerator for up to 3 days.

Nutrition Info

  • Calories: 463
  • Protein: 38g
  • Fat: 21g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Sugar: 7g

Recipes FAQ

What is gumbo?

Gumbo is a stew that originated in Louisiana. It typically includes a roux base, vegetables, and either seafood, sausage, or chicken.

What is a roux?

A roux is a mixture of flour and fat that is cooked together to create a thickening agent for sauces and stews.

Can I use frozen seafood?

Yes, frozen seafood can be used in this recipe. Just be sure to thaw it completely before adding it to the pot.

Can I make gumbo ahead of time?

Yes, gumbo can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Recipe Tips

  • Be patient when making the roux. It takes time to get the perfect dark brown color.
  • Use fresh seafood for the best flavor.
  • Don't skimp on the spices. They give the gumbo its signature flavor.
  • Serve the gumbo with crusty bread for dipping.

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