Description
Hearty Louisiana seafood gumbo brings bayou magic to dinner tables with rich, soulful flavors that dance between comfort and coastal charm. Spicy roux, tender shrimp, and andouille sausage promise a delicious journey through Southern culinary traditions you’ll savor with each comforting spoonful.
Ingredients
Scale
Seafood and Meat:
- 1 lb boneless skinless chicken thighs
- 1 lb andouille sausage, sliced
- 1 lb blue crab, cleaned and cut into pieces
- 1 lb shrimp, peeled and deveined
Base and Vegetables:
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large onion, finely chopped
- 1 large green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
Seasonings and Herbs:
- 6 cups seafood or chicken stock
- 2 bay leaves
- 3 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh parsley
- Cooked white rice (for serving)
Instructions
- Create a rich, dark roux by whisking flour into heated oil in a heavy-bottomed pot, maintaining constant motion and watching carefully to achieve a deep chocolate-brown color without scorching, which typically takes 25-35 minutes of patient stirring.
- Liberally coat chicken thighs with Cajun seasoning, then sear each piece until golden and caramelized, developing deep flavor profiles before removing from the pot.
- Transform the roux’s foundation by introducing a classic Louisiana mirepoix of diced onions, bell peppers, and celery, allowing vegetables to soften and release their aromatic essence while integrating with the roux’s complex undertones.
- Incorporate minced garlic and sliced andouille sausage, letting the sausage render its smoky oils and create additional depth within the developing gumbo base.
- Reintroduce seared chicken into the vegetable mixture, then flood the pot with rich stock, aromatic herbs like thyme and bay leaves, and additional Cajun seasoning to build a robust liquid foundation.
- Simmer the developing gumbo for approximately one hour, allowing flavors to meld and chicken to become tender, periodically stirring to prevent any potential scorching.
- Gently fold in blue crab, shrimp, and optional oysters during the final cooking stage, ensuring seafood remains succulent and perfectly cooked without becoming tough.
- Finish the gumbo with fresh green onions and parsley, tasting and adjusting seasonings to achieve a harmonious flavor profile.
- Ladle the steaming gumbo over fluffy white rice, presenting a classic Louisiana culinary masterpiece that celebrates the region’s rich gastronomic heritage.
Notes
- Mastering the roux is crucial; keep stirring constantly and maintain medium heat to achieve a deep, rich brown color without burning.
- For a lighter version, substitute half the oil with broth and use lean chicken breast instead of thighs to reduce fat content.
- Seafood lovers can customize by adding different shellfish like crawfish or additional varieties of crab to enhance flavor complexity.
- Gluten-sensitive individuals can replace wheat flour with alternative thickeners like cornstarch or gluten-free flour blend while maintaining the traditional gumbo texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 8
- Calories: 536
- Sugar: 2 g
- Sodium: 890 mg
- Fat: 36 g
- Saturated Fat: 7 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 150 mg