Cajun Seafood Gumbo
Ingredients
The seafood and sausage
-
8
oz
andouille sausage
-
1
lb
raw shrimp
-
1
lb
lump crab or snow crab legs
-
8
oz
lobster meat
The vegetables
-
1
cup
diced green peppers
-
1
cup
diced celery
-
1
cup
diced onions
-
2-3
cloves
garlic
-
2-3
cups
chopped okra
The broth and roux
-
5
tbsp
butter
-
4
tbsp
all-purpose flour
-
24
oz
seafood or chicken broth
Herbs and spices
-
1
tsp
dried basil
-
1
tsp
ground oregano
-
½
tsp
ground thyme
-
1
tbsp
Worcestershire sauce
-
1
ea
bay leaf
-
1
tsp
smoked paprika
-
½
tsp
cayenne pepper
-
⅛
tsp
ground white pepper
-
⅛
tsp
ground black pepper
-
to taste
none
salt
Instructions
- Cook the sliced sausage in a Dutch oven or stockpot on medium-high heat for 3-4 minutes on both sides, then remove and set aside.
- Melt the butter in the pot, then gradually whisk in the flour in three phases, stirring continuously until the roux turns deep brown, which takes about 15 minutes.
- Add the diced green peppers, celery, onions, Worcestershire sauce, and spices (except the bay leaf) to the roux, stirring and cooking for 8-10 minutes until the vegetables are soft.
- Stir in the broth and okra, adjusting the heat to bring the mixture to a boil.
- Add the bay leaf, cover the pot, and simmer for 20-30 minutes, ensuring the vegetables are soft.
- Remove the lid and add the shrimp, crab, and optional lobster, cooking for an additional 2-3 minutes until the seafood is cooked through.
Nutrition Facts (estimated)
Servings
6
Calories
368
Total fat
18g
Total carbohydrates
11g
Total protein
36g
Sodium
0mg
Cholesterol
0mg
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