Louisiana Seafood Gumbo Recipe
Traditional gumbo, made with fresh crabmeat, shrimp and oysters in a rich seafood stock.
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Ingredients
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Ingredients
Method
Directions
- 1
- 2
Add Sausage and Garlic
Stir in the sliced Andouille sausage and minced garlic. Cook for an additional 3-4 minutes, allowing the sausage to brown slightly.
- 3
Combine Liquids and Spices
Pour in the seafood stock and add the canned diced tomatoes, bay leaves, thyme, cayenne pepper, black pepper, and salt. Bring the mixture to a gentle boil.
- 4
Simmer the Gumbo
Reduce the heat to low and let the gumbo simmer uncovered for about 30 minutes, stirring occasionally.
- 5
Add Seafood
After 30 minutes, carefully add the shrimp, crabmeat, and oysters to the pot. Stir gently to combine and allow to cook for an additional 5-7 minutes, or until the shrimp are pink and the oysters are heated through.
- 6
Finish and Serve
Remove the bay leaves and taste the gumbo. Adjust seasoning with more salt if needed. Serve the gumbo over cooked rice and garnish with sliced green onions and chopped parsley.