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Louisiana seafood gumbo is more than just a dish; it’s a celebration of the rich culinary heritage of the Pelican State. This iconic stew weaves together a tapestry of flavors and textures that reflect the diverse cultural influences that have shaped Louisiana’s cuisine over centuries. From family gatherings to festive celebrations, gumbo holds a special place in the hearts of many Louisianans and food lovers alike.

Louisiana Seafood Gumbo Recipe

Dive into the rich flavors of Louisiana with a classic seafood gumbo! This beloved dish represents a blend of cultural influences, from African to French. Featuring fresh seafood, aromatic spices, and a perfectly crafted roux, gumbo is a must-try that warms the heart and soul. Discover its history, essential ingredients, and step-by-step instructions to create your own pot of this flavorful tradition. Enjoy with rice and your favorite sides! #Gumbo #LouisianaCuisine #SeafoodLovers #CookingAtHome #FoodieAdventures #CulinaryHeritage
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Ingredients
  

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 large onion, diced

1 green bell pepper, diced

1 stalk celery, diced

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon cayenne pepper (adjust to taste)

2 bay leaves

6 cups seafood stock (or chicken stock)

1 can (14.5 oz) diced tomatoes, undrained

1 pound andouille sausage, sliced

1/2 pound shrimp, peeled and deveined

1/2 pound crab meat (lump or claw)

1/2 pound okra, sliced (fresh or frozen)

Salt and black pepper, to taste

1 tablespoon Worcestershire sauce

4 green onions, chopped (for garnish)

1/4 cup fresh parsley, chopped (for garnish)

Cooked white rice, for serving

Hot sauce, for serving

Instructions
 

Make the Roux: In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour. Cook, stirring continuously, until the roux turns a dark brown color (about 20-30 minutes), being careful not to burn it.

    Add Vegetables: Once the roux has reached the desired color, add the diced onion, bell pepper, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are softened.

      Season the Base: Stir in the dried thyme, cayenne pepper, bay leaves, and a pinch of salt and pepper. Mix thoroughly to combine.

        Add the Stock: Slowly pour in the seafood stock, continuing to stir to prevent lumps from forming. Follow with the diced tomatoes (with their juices) and the sliced andouille sausage. Bring to a gentle boil.

          Simmer the Gumbo: Reduce the heat to low and let the gumbo simmer for about 30 minutes, stirring occasionally.

            Add Seafood: After 30 minutes, add the shrimp, crab meat, and okra. Stir well and let it cook for an additional 10-15 minutes until the shrimp is pink and cooked through.

              Final Touches: Stir in the Worcestershire sauce and adjust the seasoning with salt, black pepper, and more cayenne pepper, if desired.

                Serve: Ladle the gumbo over a serving of white rice. Garnish with chopped green onions and parsley. Serve hot with a side of hot sauce for those who like it spicy!

                  Prep Time, Total Time, Servings: 30 mins | 1 hour | 6 servings