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A rich, dark roux forms the base of this classic Louisiana stew, brimming with tender shrimp, lump crab, and briny oysters. Spiced with andouille sausage and the holy trinity, it's a true taste of Cajun country served over rice.
For 6 servings
Make the Roux
Sauté the Trinity and Sausage
Build the Gumbo Base and Simmer
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A rich, dark roux forms the base of this classic Louisiana stew, brimming with tender shrimp, lump crab, and briny oysters. Spiced with andouille sausage and the holy trinity, it's a true taste of Cajun country served over rice.
This cajun_creole recipe takes 115 minutes to prepare and yields 6 servings. At 1424.29 calories per serving with 62.86g of protein, it's a moderately challenging recipe perfect for dinner or supper.
Add the Seafood
Finish and Serve
For a non-seafood version, replace all seafood with 2 lbs of boneless, skinless chicken thighs (cubed). Brown the chicken after sautéing the sausage and before adding the stock.
If you don't like okra, you can omit it. The gumbo will be thinner. Serve with filé powder at the table for guests to thicken their own bowls to their liking.
Add one or two minced jalapeño or serrano peppers along with the holy trinity, and increase the cayenne pepper to 1 full teaspoon or more.
Seafood like shrimp, crab, and oysters provides high-quality protein essential for muscle repair, immune function, and overall body maintenance.
The variety of seafood in this gumbo offers beneficial omega-3 fatty acids, which are known to support heart health and reduce inflammation.
Oysters are an excellent source of zinc and vitamin B12, while the 'holy trinity' of vegetables provides vitamins A and C, contributing to a robust immune system.
The secret is patience, especially with the roux. A dark, slowly-cooked roux is the foundation of a deep, complex flavor. Do not rush this step, and do not let it burn.
Absolutely! Gumbo is famously better on the second day. The flavors meld and deepen overnight. Reheat it gently on the stove, being careful not to boil it, which can toughen the seafood.
Unfortunately, a burnt roux cannot be saved. The bitter, scorched flavor will permeate the entire dish. You must discard it and start over. It's a rite of passage for every gumbo cook!
The 'holy trinity' is the flavor base for many Cajun and Creole dishes. It consists of finely chopped onion, green bell pepper, and celery, typically in a 2:1:1 or 1:1:1 ratio.
It's a mixed bag. It is very high in protein and nutrients from the seafood and vegetables. However, the roux (equal parts fat and flour) and andouille sausage make it high in calories, fat, and sodium. It's best enjoyed as a hearty, occasional treat.
A 1.5-cup serving of this seafood gumbo contains approximately 650-750 calories, not including the rice. The final count depends on the fat content of your sausage and the exact amounts of seafood used.