Seafood Gumbo Recipe

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A rich, flavorful stew from Louisiana, packed with shrimp, crab, and smoky sausage in a dark roux-based broth. Serve it over rice for a hearty meal!

Ingredients:

For the Roux:

  • ½ cup vegetable oil or butter

  • ½ cup all-purpose flour

For the Gumbo:

  • 1 large onion, diced

  • 1 green bell pepper, diced

  • 2 celery stalks, diced

  • 4 cloves garlic, minced

  • 12 oz Andouille sausage (or smoked sausage), sliced

  • 6 cups seafood or chicken stock

  • 1 (14.5 oz) can diced tomatoes (optional)

  • 2 bay leaves

  • 1 tsp dried thyme

  • 1 tsp dried oregano

  • ½ tsp cayenne pepper (adjust to taste)

  • 1 tsp smoked paprika

  • 1 lb medium shrimp, peeled & deveined

  • 1 lb lump crabmeat (or 2 blue crabs, cleaned & quartered)

  • ½ lb okra, sliced (optional, for thickening)

  • Salt & black pepper to taste

  • 2 tbsp filé powder (optional, for thickening & flavor)

  • 2 green onions, chopped

  • Fresh parsley, chopped

  • Cooked white rice (for serving)

Instructions:

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