Louisiana Seafood Gumbo Recipe

Name: Louisiana Seafood Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. (35 count) shrimp, peeled and deveined; 1 lb. jumbo lump crabmeat; 2 doz. shucked oysters (reserve liquid); 1 c. vegetable oil; 1 1/2 c. flour; 2 c. chopped onions; 1 c. chopped celery; 1 c. chopped bell pepper; 1/4 c. diced garlic; 1/2 lb. sliced andouille sausage; 1 lb. claw crabmeat; 3 qt. shellfish stock; 2 c. sliced green onions; 1/2 c. chopped parsley; salt and cayenne pepper to taste; dash of Louisiana gold pepper sauce

Servings: persons

1 lb. (35 count) shrimp, peeled and deveined
1 lb. jumbo lump crabmeat
2 doz. shucked oysters (reserve liquid)
1 c. vegetable oil
1 1/2 c. flour
2 c. chopped onions
1 c. chopped celery
1 c. chopped bell pepper
1/4 c. diced garlic
1/2 lb. sliced andouille sausage
1 lb. claw crabmeat
3 qt. shellfish stock
2 c. sliced green onions
1/2 c. chopped parsley
salt and cayenne pepper to taste
dash of Louisiana gold pepper sauce

1
In a 2-gallon stock pot, heat oil over medium-high heat.
2
Once oil is hot, add flour and stir constantly with wire whisk until brown roux is achieved.
3
Do not allow roux to scorch.
4
Should black specks appear in roux, discard and begin again.
5
Once roux is golden brown, add onions, celery, bell pepper and garlic.
6
Saute approximately 3 to 5 minutes or until vegetables are wilted.
7
Add andouille, blend well into vegetable mixture and saute an additional 2 or 3 minutes.
8
Add claw crabmeat and stir into roux as this will begin to add seafood flavor to the mixture.
9
Slowly add hot shellfish stock, one ladle at a time, stirring constantly, until all is incorporated.
10
Bring to a low boil, reduce to simmer and cook approximately 30 minutes.
11
Add additional stock, if necessary to retain volume.
12
Add green onions and parsley and season to taste using salt, pepper and Louisiana gold pepper sauce. Fold shrimp, lump crabmeat, oysters and reserved liquid into soup. Return to a low boil and cook approximately 5 minutes.
13
Adjust seasonings and serve over cooked rice.
14
Preparation time:
15
1 hour.

1132

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb. (35 count) shrimp, peeled and deveined, 1 lb. jumbo lump crabmeat, 2 doz. shucked oysters (reserve liquid), 1 c. vegetable oil, and more.

Yes, Louisiana Seafood Gumbo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Louisiana Seafood Gumbo

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