Description
A flavorful and hearty Louisiana seafood gumbo made with fresh ingredients.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 lb crab legs
- 1 lb crawfish tails
- 1/2 cup vegetable oil
- 1/2 cup flour
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups seafood stock
- 2 bay leaves
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp cayenne pepper
- Salt and pepper to taste
- Cooked rice for serving
- Green onions for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Add flour and stir continuously to make a roux until brown.
- Add onion, bell pepper, celery, and garlic, cooking until softened.
- Pour in seafood stock and bring to a boil.
- Add bay leaves, thyme, oregano, cayenne, salt, and pepper.
- Reduce heat and simmer for 30 minutes.
- Add shrimp, crab, and crawfish, cooking until shrimp are pink.
- Remove bay leaves before serving.
- Serve over cooked rice and garnish with green onions.
Notes
- Adjust spice level to your preference.
- Use fresh seafood for best flavor.
- Gumbo can be made a day in advance for better taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: louisiana seafood gumbo, gumbo, seafood, cajun cuisine, creole cooking