Louisiana Seafood Gumbo
A hearty and flavorful dish combining shrimp, crab, and spices in a rich broth, perfect for family dinners and gatherings.
Ingredients
Seafood and Broth
- 1 pound shrimp, peeled and deveined Fresh shrimp for the best flavor.
- 1 pound crab meat Use fresh crab meat if available.
- 6 cups seafood or vegetable broth Homemade or store-bought broth can be used.
- 1/2 cup okra, sliced Optional, adds texture.
Vegetables & Seasonings
- 1 cup onion, chopped
- 1 cup bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 can diced tomatoes (14.5 ounces) With juice.
- 2 tablespoons gumbo seasoning
- 1 tablespoon cayenne pepper Adjust to taste.
- 1 serving cooked white rice For serving.
- 1/4 cup chopped green onions For garnish.
- 1/4 cup parsley, chopped For garnish.
Instructions
Preparation
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat.
- Add the chopped onion, bell pepper, and celery. Sauté for 5-7 minutes, until the vegetables are tender.
Cooking
- Stir in the minced garlic and cook for an additional 1-2 minutes before adding the diced tomatoes (with their juice) to the pot.
- Pour in the seafood or vegetable broth and bring the mixture to a boil.
- Once boiling, add the gumbo seasoning, cayenne pepper, and sliced okra (if using). Lower the heat and let it simmer for about 20 minutes.
- Gently stir in the shrimp and crab meat, allowing them to cook for about 5-7 minutes or until the shrimp turn pink and opaque.
Serving
- Taste the gumbo and adjust the seasoning as necessary. Serve hot over a scoop of white rice, garnished with chopped green onions and parsley.
Notes
Use fresh ingredients for the best flavor. Customize your seasoning based on your heat preference. Experiment with different seafood types for variety. Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for longer storage.