World Flavors Cookbook

Louisiana Seafood Gumbo

A deep, dark, complex stew thickened with a slow-cooked roux, loaded with shrimp, crab, and the traditional Cajun holy trinity.

Cuisine: United States

Ingredients

• 1/2 cup flour and 1/2 cup oil (for roux)
• 1 onion, 1 bell pepper, 2 stalks celery (chopped)
• 1 lb shrimp, peeled
• 1/2 lb crab meat
• 1 lb andouille sausage, sliced
• 6 cups seafood stock
• 2 tbsp Cajun seasoning
• Filé powder (optional)
• Cooked white rice (for serving)

Instructions

1. The Roux: Whisk flour and oil constantly over medium-low heat for 30-45 mins until it reaches the color of dark chocolate.
2. Immediately add the holy trinity vegetables to stop the roux from burning.
3. Slowly whisk in seafood stock and add sausage and seasonings.
4. Simmer for 1 hour.
5. Add shrimp and crab in the last 10 minutes.
6. Serve in bowls over a scoop of white rice.