"louisiana" Andouille Sausage & Seafood Gumbo Recipe

Cooking Instructions

1. 1

   Make the Roux

   In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the mixture turns a dark brown color (about 20-30 minutes). This is your roux.

2. 2

   Sauté Vegetables

   Add the diced onion, green bell pepper, and celery to the roux. Sauté until the vegetables are softened (about 5-7 minutes). Stir in the garlic and cook for another minute.

3. 3

   Add Meats and Liquid

   Stir in the sliced andouille sausage, diced tomatoes, chicken broth, bay leaves, thyme, cayenne pepper, paprika, salt, and black pepper. Bring to a boil.

4. 4

   Simmer

   Reduce heat to low and simmer uncovered for about 30 minutes, stirring occasionally.

5. 5

   Add Seafood

   Add the shrimp and crab meat to the pot. Continue to simmer for another 10-15 minutes, or until the shrimp are cooked through.

6. 6

   Garnish and Serve

   Remove bay leaves before serving. Serve the gumbo over cooked rice and garnish with chopped green onions and parsley.