Authentic Louisiana Seafood Gumbo

Journey to the heart of Louisiana with this soulful and authentic seafood gumbo recipe. This time-honored dish is built on a foundation of a rich, dark roux and the "holy trinity" of Southern cooking, creating a robust, complex flavor that is deeply satisfying. Packed with spicy andouille sausage, plump shrimp, and delicate crab meat, every spoonful is a celebration of classic Creole cuisine.

Ingredients

For the Roux:

• 1 cup vegetable oil

• 1 cup all-purpose flour¹

The Holy Trinity & Aromatics:

• 1 large onion, chopped

• 1 large green bell pepper, chopped

• 2 celery stalks, chopped

• 4 cloves garlic, minced

Proteins & Liquids:

• 1 pound andouille sausage, sliced into rounds

• 4 cups high-quality seafood stock or chicken broth

• 1 can (14.5 oz) diced tomatoes, undrained

• 1 pound large shrimp, peeled and deveined

• 1 pound lump crab meat²

Seasonings & For Serving:

• 2-3 bay leaves

• 1 tablespoon Cajun or Creole seasoning

• Salt and freshly ground black pepper, to taste

• Hot cooked rice, for serving

• Fresh green onions, chopped for garnish

Instructions

1. Make the Roux: In a large, heavy-bottomed Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour until smooth. Reduce the heat to medium-low and cook, stirring constantly with a wooden spoon or flat-edged spatula, for 20-40 minutes, or until the roux reaches the color of dark chocolate. This step requires patience—do not let it burn.

2. Sauté the Trinity: Add the chopped onion, bell pepper, and celery (the holy trinity) to the hot roux. Cook, stirring frequently, for about 8-10 minutes, until the vegetables are soft and tender. Stir in the minced garlic and cook for one more minute until fragrant.

3. Build the Gumbo: Slowly pour in the seafood stock, whisking constantly to prevent lumps and ensure the roux incorporates smoothly. Stir in the diced tomatoes, bay leaves, Cajun seasoning, and the sliced andouille sausage.

4. Simmer and Meld: Bring the gumbo to a low boil, then reduce the heat to a gentle simmer. Let it cook uncovered for at least 1 hour, stirring occasionally. This allows the flavors to deepen and meld together beautifully.

5. Add the Seafood: During the last 5-10 minutes of cooking, gently stir in the shrimp and crab meat. Cook just until the shrimp turn pink and opaque. Be careful not to overcook the delicate seafood.

6. Final Seasoning and Serving: Remove the bay leaves from the pot. Taste the gumbo and adjust the seasoning with salt and pepper as needed. To serve, ladle the gumbo into bowls over a generous scoop of hot rice and garnish with fresh green onions.