Seafood Gumbo with Okra and Shrimp
A classic Louisiana gumbo with a dark roux base, andouille sausage, fresh okra, shrimp, and crab. Simmered low and slow for deep flavor, served over rice.
- Total time
- 75 min
- Servings
- 6
- Calories
- 485
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat oil in a large heavy-bottomed pot over medium heat, about 2 minutes.
Step 2
Whisk flour into the oil gradually, stirring constantly to form a smooth paste.
Step 3
Continue stirring the roux over medium heat until it turns deep chocolate brown, 25–30 minutes. Stir frequently to prevent burning.
Step 4
Add the onion, celery, and bell pepper to the roux. Cook, stirring, until vegetables soften, about 5 minutes.
Step 5
Add the andouille slices and cook, stirring, until the sausage browns slightly, about 3 minutes.
Step 6
Stir in the tomato paste and cook for 1 minute until fragrant.
Step 7
Pour in the broth slowly while whisking to avoid lumps. Bring to a boil, then lower heat to a simmer.
Step 8
Simmer uncovered for 20 minutes, stirring occasionally, until flavors meld and broth thickens slightly.
Step 9
Add the okra and stir well. Simmer for 10 minutes until okra is tender and releases its thickening starch.
Step 10
Fold in the shrimp and crab meat. Simmer gently until shrimp turn pink and opaque, about 5 minutes.
Step 11
Season with salt and black pepper to taste. Serve in bowls over white rice.
Tools you’ll need
- large heavy-bottomed pot (6–8 quart)
- whisk
- wooden spoon
- measuring cups
- measuring spoons
- chef's knife
- cutting board
- serving bowls
- ladle
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