This delicious Louisiana Seafood Gumbo comes together in about 30 minutes and is cooked all in one pot for a quick weeknight meal that your family will love! Switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! Seriously, who doesn’t love a wholesome dish that’s comforting, flavorful, and ready in a flash?
Ingredient Breakdown
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat
- 1 pound andouille sausage, sliced
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup green bell pepper, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 can diced tomatoes
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- Cooked rice for serving
- Chopped green onions and parsley for garnish
Let’s Get Cooking!
Make the roux (about 5-7 minutes): In a large pot, heat the vegetable oil over medium heat. Add the flour and stir continuously with a wooden spoon. You want to cook this until it becomes a dark brown color, almost like chocolate. It’s crucial to stir continuously so it doesn’t burn; you know it’s perfect when it smells nutty!
Add the veggies (about 5 minutes): Throw in the onion, celery, green bell pepper, and garlic. Stir for a few minutes until they are tender and fragrant, the colors will be vibrant and make your kitchen smell heavenly! You want those onions to become translucent.
Cook the sausage (about 3 minutes): Stir in the andouille sausage and let it sizzle, stirring occasionally. You’re looking for a bit of browning here to really deepen the flavor.
Mix in the seafood and liquids (about 3-5 minutes): Now it’s time for the star of the show! Add the shrimp and crab meat along with the chicken broth, diced tomatoes, bay leaves, Worcestershire sauce, and Cajun seasoning. Bring it to a boil and then reduce the heat, letting it simmer for about 30 minutes, stirring occasionally and scraping the yummy bits off the bottom of the pot.
Season to taste: After about 30 minutes, remove the bay leaves and taste before adding a couple pinches of salt and pepper. Adjust as needed!
Serve it up: Serve your gumbo over hot, cooked rice and garnish with chopped green onions and parsley. And then take a moment to appreciate that bowl of comfort food!
Why I Love This Recipe
This is my go-to recipe when I need something comforting and quick, especially on those busy weeknights when I might be juggling too many tasks! I’m a real sucker for flavors that hug you, and let me tell you, this gumbo does just that, it’s like a warm hug from your grandma in a bowl! It’s also super versatile; the best part is you can use whatever you’ve got on hand, making it an amazing way to clean out your fridge. Plus, my kids always end up going back for seconds, how can you beat that?
If you loved this Louisiana Seafood Gumbo, be sure to check out my Garlic Shrimp Mofongo, my Shrimp Boil Foil Packets, or my Crispy Wonton-Wrapped Shrimp!
Why This Recipe Works
Crowd-Pleaser
It’s loaded with tons of flavor and is sure to satisfy even the pickiest of eaters. Plus, it’s a total comfort food classic that will warm you right down to your toes.
Quick & Easy
This gumbo comes together in under 30 minutes, so you can get tasty food on the table without sacrificing flavor or quality. Perfect for busy weeknights!
Customizable
The beauty of gumbo is in its versatility. You can use whatever proteins and veggies you have on hand. Sometimes I throw in okra or even swap out the sausage for chicken, whatever you’ve got will work well!
One Pot
With this recipe, everything comes together all in one pot! Minimal cleanup is required, which is a lifesaver on those hectic evenings when you don’t want to spend time washing dishes.
Serving and Storage
How to Serve This Gumbo
You can serve this gumbo as a main dish, and it pairs beautifully with crusty French bread or cornbread on the side. Trust me; you’ll want something to dip in that rich broth!
Storage
This gumbo keeps well in the refrigerator for up to 3-5 days if stored in an airtight container. For best results, store the gumbo and rice separately to avoid soggy rice!
Reheating Instructions
To reheat, simply warm it up on the stove over medium heat until heated through. If it seems too thick, just add a splash of broth or water. You can also microwave it in a safe dish, stirring occasionally to heat evenly.
Freezer Friendly
Absolutely! This gumbo freezes beautifully, so you can double the batch and save some for later. Just let it cool completely before placing it in freezer-safe containers. It’ll keep well for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge before reheating.
There you have it, your delicious Louisiana Seafood Gumbo! Whether you’re feeling a bit adventurous or just looking for a quick and easy meal, this recipe hits all the right notes. Give it a try and let me know how it turns out for you! Y’all are going to flip for this! Follow us on Pinterest for daily cooking inspiration that proves you don’t need a deep fryer to make amazing food!
Louisiana Seafood Gumbo
Ingredients
Method
- In a large pot, heat the vegetable oil over medium heat.
- Add the flour and stir continuously with a wooden spoon until it becomes a dark brown color.
- Add the onion, celery, green bell pepper, and garlic. Stir for a few minutes until tender and fragrant.
- Stir in the andouille sausage and let it brown slightly.
- Mix in the shrimp, crab, chicken broth, diced tomatoes, bay leaves, Worcestershire sauce, and Cajun seasoning.
- Bring to a boil, then reduce the heat and let simmer for about 30 minutes.
- Remove the bay leaves, then season to taste with salt and pepper.
- Serve the gumbo over hot cooked rice and garnish with chopped green onions and parsley.