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–+ servings
Bowl of gumbo with a scoop of rice. Shrimp up close in a spoon.

Louisiana Gumbo Recipe

Recipe by: Erin
This rich and flavorful gumbo is made with crab, shrimp, and andouille sausage.
4.50 from 4 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 10
Calories 540 kcal

Ingredients
  

  • 1 cup canola oil
  • 1 cup flour
  • 1 small white onion
  • 2 stalks celery
  • 1 medium green bell pepper
  • 1 lb andoille sausage
  • 14 oz fire roasted tomatoes
  • 5 cloves garlic
  • 1 ½ teaspoon kosher salt
  • ¾ teaspoon black pepper
  • 3 bay leaves
  • ½ teaspoon cayenne pepper (plus additional to taste, before serving)
  • ½ teaspoon dried thyme
  • 1 teaspoon paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried basil
  • 6 cups chicken stock
  • 1 teaspoon Worceshershire
  • 1 lb shrimp, peeled and deveined
  • 1 lb crab meat
  • file power, to serve
  • Louisiana hot sauce, if desired
  • Cooked rice, to serve

Instructions
 

  • Prepare all ingredients:
    -Chop onions, celery, and bell pepper.
    -Measure seasonings into a small bowl.
    -Slice andouille sausage into 1" slices and brown in a skillet over medium heat, 1-2 minutes each side.
    -Peel and devein shrimp.
  • Heat oil in a large stock pan or Dutch oven, over medium-low heat.
    Whisk in flour and stir continuously until it turns milk chocolate in color, 20-30 minutes. Watch carefully as it darkens. It if burns you will need to start over.
    1 cup canola oil, 1 cup flour
  • Increase heat to medium and stir in peppers, celery, and onions. Stir frequently for 5 minutes.
    1 small white onion, 2 stalks celery, 1 medium green bell pepper
  • Stir in sausage, tomatoes, garlic, and seasonings. Cook an additional 3-4 minutes. Mixture will be very thick.
    1 lb andoille sausage, 14 oz fire roasted tomatoes, 5 cloves garlic, 1 ½ teaspoon kosher salt, ¾ teaspoon black pepper, ½ teaspoon cayenne pepper (plus additional to taste, before serving), ½ teaspoon dried thyme, 1 teaspoon paprika, ¼ teaspoon onion powder, ¼ teaspoon dried basil
  • Add in chicken stock, Worcestershire, crab, shrimp, and bay leaves. Bring to a simmer, then reduce heat to medium-low and continue simmering an additional 5-10 minutes.
    6 cups chicken stock, 1 teaspoon Worceshershire, 1 lb shrimp, peeled and deveined, 1 lb crab meat, 3 bay leaves
  • Taste and adjust seasonings. Serve over rice, with filé powder and Louisiana hot sauce, if desired.
    file power, to serve, Louisiana hot sauce, if desired, Cooked rice, to serve

Nutrition

Calories: 540kcal
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