Louisiana Seafood Gumbo 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!