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Classic Creole Seafood Gumbo

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A flavorful Louisiana gumbo with shrimp, crab, sausage, rich roux, and Creole-seasoned vegetables.

Ingredients

Scale
  • 120 ml vegetable oil
  • 65 g all-purpose flour
  • 1 onion, quartered
  • 60 g red bell pepper, chopped
  • 60 g green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 7 g Second Line creole seasoning
  • 0.25 g cayenne pepper
  • 8 g garlic powder
  • 2.5 g celery seed
  • 2.5 g onion powder
  • 8 g smoked paprika
  • 2.5 g salt
  • 5 g dried oregano
  • 1 bay leaf
  • 1 to 2 andouille sausages, sliced into 1.3 cm pieces
  • 10 to 12 raw shrimp, deveined and tails removed
  • 4 to 5 Jonah crab claws and arms
  • 1200 to 1700 ml chicken broth

Instructions

  1. In a heavy-based pot over medium heat, add vegetable oil and whisk in flour to create a roux. Continue whisking constantly until the mixture reaches a dark brown color, making sure it does not burn.
  2. Add onion, red bell pepper, green bell pepper, and celery to the roux. Stir well to coat the vegetables and cook until they begin to soften. Add the minced garlic, cooking for 1 minute until fragrant.
  3. Stir in creole seasoning, cayenne, garlic powder, celery seed, onion powder, smoked paprika, salt, oregano, and bay leaf. Gradually pour in chicken broth while mixing to avoid lumps. Bring to a boil, then reduce heat to low and simmer for approximately 50 minutes.
  4. In a separate skillet, brown sliced andouille sausage over medium heat. Set aside until needed.
  5. Add shrimp to the simmering pot and cook for about 1 minute, then add crab claws and arms. Continue cooking until shrimp turn pink and form a 'C' shape.
  6. Return the browned sausage to the pot. Stir gently to combine and heat through. Serve hot with cooked rice or potato salad on the side.

Notes

Maintaining constant movement while cooking the roux is essential to prevent burning and ensure deep flavor development.

Nutrition

Find it online: https://www.delicetreats.com/classic-creole-seafood-gumbo-2/