cajun seafood gumbo recipe

Written ByJenny Smyth Posted on
cajun seafood gumbo recipe
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The Best cajun seafood gumbo recipe

I’m so excited to share with you my family’s favorite Cajun seafood gumbo recipe. This dish is a staple in our household, and for good reason – it’s hearty, flavorful, and packed with nutritious ingredients.

Growing up in the Southern United States, I was always fascinated by the rich culinary heritage of the region. Gumbo, a classic Louisiana stew, has a unique history that dates back to the 18th century, when enslaved West Africans combined their own culinary traditions with those of European colonizers to create something entirely new.

Over time, this dish evolved into various regional styles, each with its own distinct flavor profile and cooking techniques. The Cajun version, which we’ll be exploring today, is characterized by its dark roux-based broth and an array of succulent seafood options.

As a home cook, I appreciate how adaptable this recipe is – it can be easily scaled up or down to suit any occasion or gathering size. My kids love helping me prepare the ingredients and stirring the pot as we wait for the flavors to meld together.

And when we finally sit down to enjoy this delicious meal together, I feel grateful for the simple pleasures in life: good food, good company, and warm memories shared around the table.

Cajun Seafood Gumbo

Cajun Seafood Gumbo

4.6 from 1705 votes

A rich and flavorful gumbo loaded with shrimp, crab, and andouille sausage, simmered in a dark roux with the holy trinity of vegetables. This Louisiana classic is served over rice for a hearty and satisfying meal.

Prep Time30 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time2 hours
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Roux

1 cup vegetable oil
1 cup all-purpose flour

For the Gumbo Base

1 large onion, diced
1 green bell pepper, diced
3 celery stalks, diced
4 cloves garlic, minced
1 pound andouille sausage, sliced
8 cups chicken broth
1 (14.5 ounce) can diced tomatoes
2 bay leaves
2 teaspoons dried thyme
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper

For the Seafood

1 pound large shrimp, peeled and deveined
1 pound lump crab meat
1 pint fresh oysters, with their liquor

For Serving

Cooked white rice
Sliced green onions
File powder

👨‍🍳Directions

1Make the roux by heating 1 cup of vegetable oil in a large heavy-bottomed pot over medium heat.
2Whisk in 1 cup of flour and cook, stirring constantly with a wooden spoon, until the mixture turns a deep brown color, about 20 to 25 minutes.
3The roux should smell nutty and have the color of milk chocolate.
4Add the diced onion, bell pepper, and celery to the roux and cook, stirring frequently, until the vegetables soften, about 5 minutes.
5Stir in the minced garlic and cook for 1 minute until fragrant.
6Add the sliced andouille sausage to the pot and cook, stirring occasionally, for 5 minutes until the sausage begins to brown.
7Pour in 8 cups of chicken broth and the can of diced tomatoes with their juices, then add the bay leaves, thyme, cayenne, paprika, salt, and black pepper.
8Bring the gumbo to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally.
9The gumbo will thicken and the flavors will meld together.
10Add the shrimp, crab meat, and oysters with their liquor to the pot.
11Cook for 5 to 7 minutes, until the shrimp are pink and opaque and the oyster edges begin to curl.
12Remove the bay leaves.
13Serve the gumbo over cooked white rice and garnish with sliced green onions and a sprinkle of file powder.
14The gumbo should be thick and dark, with a rich, spicy flavor.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 6g❤️Cholesterol: 180mg🧂Sodium: 1800mg🌾Total Carbs: 25g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For a darker roux, cook it a bit longer but watch carefully to avoid burning. You can substitute okra for file powder as a thickener. Adjust cayenne pepper to your preferred spice level.

Watch Video Of How Cajun Seafood Gumbo Works

This Cajun seafood gumbo is a recipe I turn to again and again because it always pleases a crowd. The deep, rich flavor from the dark roux and the tender seafood make it feel special, but it is straightforward enough for a weeknight dinner.

I love that I can make a big pot and have leftovers for lunch, or freeze some for later. When I serve this gumbo at family gatherings, everyone goes back for seconds.

It works for holidays, game days, or just a cozy night in. Pair it with rice and a simple salad, and you have a meal that satisfies without a lot of fuss.

It is one of those dishes that feels like home, and I am glad to share it with you.

❓ Frequently Asked Questions About Cajun Seafood Gumbo

1. What is gumbo?

Gumbo is a traditional Louisiana stew made with a combination of ingredients such as meat or seafood, vegetables, and a thickening agent like okra or filé powder. In this recipe, we’re focusing on a seafood-based variation that showcases the rich flavors of shrimp, crab, and scallops.

2. What is filé powder?

Filé powder is a spice blend made from ground sassafras leaves and is a key component in traditional gumbo recipes. It adds a unique earthy flavor that pairs well with the rich seafoody flavors in this dish.

3. Can I use different types of seafood?

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