Louisiana Seafood Gumbo Recipe 🔥

Louisiana Seafood Gumbo Recipe 🔥

Here’s a simple & delicious recipe.

Ingredients:

For the Roux:

1 cup vegetable oil

1 cup all-purpose flour

For the Gumbo:

1 lb of boneless skinless chicken thighs

1 lb andouille sausage, sliced

1 lb blue crab, cleaned and cut into pieces

1 lb shrimp, peeled and deveined

1 large onion, finely chopped

1 large green bell pepper, finely chopped

2 celery stalks, finely chopped

4 cloves garlic, minced

6 cups seafood or chicken stock

2 bay leaves

3 tsp Cajun seasoning

1 tsp dried thyme

Salt and pepper to taste

1/2 cup chopped green onions

1/4 cup chopped fresh parsley

Cooked white rice

Instructions:

1. Make the Roux:

• In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat.

• Gradually add the flour, stirring constantly, until the mixture turns a dark brown color (about 20-30 minutes). Be patient and keep stirring to prevent burning.

2. Season and sear chicken thighs on each side, remove from pot. I’m the same pot cook the vegetables and sausage.

• Add the onions, bell pepper, and celery to the roux. Cook for about 5-10 minutes, until the vegetables are tender.

• Stir in the garlic and cook for an additional 1-2 minutes.

• Add the sliced andouille sausage and cook until it starts to brown.

3. Build the Gumbo:

• return the chicken to the pot , add seafood or chicken stock, bay leaves, Cajun seasoning, thyme, salt, and pepper. Stir well to combine.

• Bring the mixture to a boil, then reduce the heat and simmer for about 50 minutes, stirring occasionally.

4. Add the Seafood

blue crab, shrimp, oysters (optional)

• Simmer for another 15-20 minutes, until the seafood is cooked through.

5. Finish the Gumbo:

• Stir in the chopped green onions and parsley.

• Adjust seasoning to taste.

6. Serve:

• Serve the gumbo over cooked white rice.

Enjoy!