Description
Ready to spice up your dinner plans? This *Louisiana Seafood Gumbo* is a bold, comforting, and flavor-packed Southern classic that’s perfect for any occasion. Made with a deep, smoky roux, a medley of shrimp, crab, and sausage, and slow-simmered in rich Cajun seasoning, this easy dinner recipe brings the taste of New Orleans straight to your kitchen. Whether you’re looking for cozy dinner ideas, a hearty weekend meal, or a show-stopping party dish, this gumbo delivers. It’s a top pick for anyone who loves easy recipes with big flavor — especially seafood lovers!
Ingredients
1 pound medium shrimp, peeled and deveined
1/2 pound lump crab meat
1/2 pound crawfish tails (optional)
1/2 pound Andouille sausage, sliced
1 cooked blue crab, cleaned and split (optional)
1 medium onion, finely chopped
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 bunch green onions, chopped
1/4 cup fresh parsley, chopped
1/2 cup all-purpose flour
1/2 cup vegetable oil or butter
6 cups seafood stock
1 can (14 oz) diced tomatoes (optional)
2 bay leaves
1 tablespoon Cajun or Creole seasoning
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt and black pepper to taste
Hot sauce to taste
Cooked white rice, for serving
Filé powder (optional)
Instructions
1. In a large Dutch oven, heat oil over medium heat. Slowly whisk in the flour, stirring constantly for 20–30 minutes until the roux is dark brown like chocolate.
2. Add chopped onions, bell peppers, and celery. Sauté for 5–7 minutes until softened. Stir in garlic and cook for 1 more minute.
3. Add sliced sausage and cook for 3–5 minutes. Stir in Cajun seasoning, smoked paprika, thyme, and bay leaves.
4. Gradually pour in seafood stock while whisking to combine. Add tomatoes if using. Bring to a boil, then reduce to a simmer for 45 minutes.
5. Add shrimp, crab, and crawfish tails. Simmer for 5–7 minutes until shrimp are pink and just cooked through.
6. Taste and adjust seasoning with salt, pepper, and hot sauce. Stir in parsley and filé powder if desired.
7. Serve hot over rice. Garnish with green onions and extra parsley.
Notes
Always stir your roux — once it burns, you have to start over.
Let the gumbo simmer to let the flavors develop fully.
Use homemade seafood stock if possible for a deeper, richer taste.
Nutrition
- Serving Size: 1.5 cups with rice
- Calories: 410
- Sugar: 4g
- Sodium: 940mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 150mg
Keywords: Louisiana gumbo, seafood gumbo, Cajun dinner, shrimp and crab stew