Classic Creole Seafood Gumbo (Print Version)
A flavorful Louisiana gumbo with shrimp, crab, sausage, rich roux, and Creole-seasoned vegetables.
# Ingredients:
→ Roux
01 -
120 ml vegetable oil
02 -
65 g all-purpose flour
→ Vegetables
03 -
1 onion, quartered
04 -
60 g red bell pepper, chopped
05 -
60 g green bell pepper, chopped
06 -
2 celery stalks, chopped
07 -
3 garlic cloves, minced
→ Seasonings
08 -
7 g Second Line creole seasoning
09 -
0.25 g cayenne pepper
10 -
8 g garlic powder
11 -
2.5 g celery seed
12 -
2.5 g onion powder
13 -
8 g smoked paprika
14 -
2.5 g salt
15 -
5 g dried oregano
16 -
1 bay leaf
→ Proteins
17 -
1 to 2 andouille sausages, sliced into 1.3 cm pieces
18 -
10 to 12 raw shrimp, deveined and tails removed
19 -
4 to 5 Jonah crab claws and arms
→ Broth
20 -
1200 to 1700 ml chicken broth
# Instructions:
01 -
In a heavy-based pot over medium heat, add vegetable oil and whisk in flour to create a roux. Continue whisking constantly until the mixture reaches a dark brown color, making sure it does not burn.
02 -
Add onion, red bell pepper, green bell pepper, and celery to the roux. Stir well to coat the vegetables and cook until they begin to soften. Add the minced garlic, cooking for 1 minute until fragrant.
03 -
Stir in creole seasoning, cayenne, garlic powder, celery seed, onion powder, smoked paprika, salt, oregano, and bay leaf. Gradually pour in chicken broth while mixing to avoid lumps. Bring to a boil, then reduce heat to low and simmer for approximately 50 minutes.
04 -
In a separate skillet, brown sliced andouille sausage over medium heat. Set aside until needed.
05 -
Add shrimp to the simmering pot and cook for about 1 minute, then add crab claws and arms. Continue cooking until shrimp turn pink and form a 'C' shape.
06 -
Return the browned sausage to the pot. Stir gently to combine and heat through. Serve hot with cooked rice or potato salad on the side.
# Notes:
01 -
Maintaining constant movement while cooking the roux is essential to prevent burning and ensure deep flavor development.