Louisiana Gumbo (Print Version)
# Ingredients:
→ Ingredients for Roux
01 -
1 cup canola oil
02 -
1 cup standard flour
→ Veggies and Flavor Boosters
03 -
1 cup celery, diced
04 -
2 cups yellow onions, diced
05 -
½ cup parsley, fresh and chopped
06 -
⅔ cup green onions, finely chopped
07 -
1 cup green bell peppers, diced
08 -
2 tablespoons garlic, minced
→ Proteins From the Land
09 -
2 links smoked sausage, sliced thin
10 -
2 links andouille sausage, sliced thin
→ Seafood Additions
11 -
8 ounces fresh lump crabmeat
12 -
2 pounds large shrimp
13 -
2 pounds whole crabs
→ Herbs and Spices
14 -
1 teaspoon thyme (dried)
15 -
1 tablespoon garlic powder
16 -
4 bay leaves, whole
17 -
1 tablespoon Creole seasoning
18 -
1 tablespoon onion powder
→ Stock and Broth
19 -
5 cups chicken broth
20 -
5 cups seafood stock
# Instructions:
01 -
Pour the canola oil into a big, heavy pot and warm it over medium heat. Stir in the flour and keep turning it nonstop. Watch closely until the mixture (aka roux) darkens to a rich brown, like dark chocolate. This might take 20-30 minutes, so be patient and don’t rush it!
02 -
Mix the chopped onions, peppers, and celery into your roux. Cook and stir until the veggies turn soft and see-through, usually 5-7 minutes.
03 -
Fold the andouille sausage and smoked sausage slices into the pot. Let them cook together with everything else for roughly 3 minutes, so their flavors mix well.
04 -
Toss in the garlic powder, onion powder, thyme, and Creole seasoning. Stir it all up so the spices are spread out evenly throughout the mixture.
05 -
Carefully pour the chicken broth and seafood stock into the mixture, a bit at a time, while stirring to blend it with your roux base. Stir in the garlic and drop in the bay leaves. Turn up the heat to make it boil, then immediately lower it to a simmer. Cover it and let it gently bubble away for 90 minutes. Don’t forget to check and stir now and then.
06 -
While your pot is simmering, boil some rice or other sides of your choice to go along with the meal.
07 -
Once 90 minutes are done, gently add the shrimp, crabmeat, whole crabs, parsley, and green onions. Let the pot boil lightly, then turn it back down for a slow simmer. Give it an extra 15 minutes, so the seafood is fully cooked.
08 -
Switch off the burner and pull out the bay leaves. Let everything rest for 5 minutes before dishing it out. Serve warm with a scoop of rice, and maybe potato salad on the side if you like.
# Notes:
01 -
Want it spicier? Double up on andouille sausage (4 links in total) and add another tablespoon of Creole seasoning.
02 -
Switch it up by slicing smoked sausage normally but dicing the andouille smaller. That'll make the spicier bits easier for kids to spot and skip.
03 -
Leave about 30% of the shrimp unshelled for flavor while peeling the rest. It'll make eating easier but still pack in the taste.
04 -
Feel free to use all chicken broth, seafood stock, or even shrimp stock. Play around with the amounts to get your favorite thickness.