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Restaurants›Restaurant R'evolution›Louisiana Seafood Gumbo Recipe

Louisiana Seafood Gumbo Recipe

Inspired by Restaurant R'evolution

Time1h

Serves6

Andouille, Scallions, Rice

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Ingredients

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Gumbo Ingredients

1 pound Andouille sausage

1 pound Shrimp, peeled and deveined

1 cup Crab meat

1 cup Scallions, chopped

1 medium Bell pepper, diced

1 medium Onion, diced

1 stalk Celery, diced

3 cloves Garlic, minced

6 cups Chicken broth

1 can (14.5 oz) Tomatoes, diced

1 cup Okra, sliced

2 leaves Bay leaves

1 tsp Thyme, dried

1 tsp Cayenne pepper

to taste Celtic sea salt

to taste black pepper

2 cups Rice, cooked

1 tbs Tuscany sunflower oil

Method

Cooking Directions

1

Prepare the Base

In a large pot, heat vegetable oil over medium heat. Add diced onion, bell pepper, and celery. Sauté until softened, about 5 minutes.

2

Add Sausage and Spices

Slice the Andouille sausage and add it to the pot along with minced garlic, thyme, cayenne pepper, salt, and black pepper. Cook for another 5 minutes.

3

Combine Ingredients

Stir in the chicken broth, canned tomatoes, bay leaves, and okra. Bring to a boil, then reduce heat and let simmer for 30 minutes.

4

Add Seafood

Add the shrimp and crab meat to the pot, cooking for an additional 5-10 minutes until the shrimp are pink and cooked through.

5

Serve

Remove bay leaves. Serve the gumbo over cooked rice and garnish with chopped scallions.