Louisiana Seafood Gumbo: A Taste of the Bayou

In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Gradually add the flour, stirring constantly to create a roux. Keep stirring for about 20-25 minutes, until the mixture turns a dark golden brown (the color of peanut butter). Be patient and careful, as the roux is the base of your gumbo’s flavor.
2. Sauté the Vegetables:
Once the roux is ready, add the onion, green bell pepper, and celery. Sauté for about 5-7 minutes until the vegetables soften.
Add the garlic and cook for another 1 minute until fragrant.
3. Add Liquids and Seasonings:
Stir in the diced tomatoes, followed by the seafood stock (or chicken broth).
Add the bay leaves and Cajun seasoning, and season with salt and pepper to taste. Bring the mixture to a simmer, stirring occasionally.
4. Add the Meat and Seafood:
Once the soup base is simmering, add the andouille sausage, shrimp, and crab meat. Stir to combine.
Allow the gumbo to simmer for about 15-20 minutes, or until the shrimp are fully cooked and the flavors have melded together.
5. Serve:
Remove the bay leaves and taste the gumbo for seasoning, adjusting salt and pepper as needed.
Serve the gumbo over a bed of cooked rice and garnish with chopped green onions for a burst of color and freshness.
Serving and Storage Tips