Mama's Seafood Gumbo

Dive into the heart of Louisiana with Mama’s Seafood Gumbo, a soul-warming dish brimming with bold Cajun flavors and fresh seafood. This classic gumbo recipe starts with a rich, chocolate-colored roux, carefully crafted to perfection, giving each bite a deep, nutty complexity. Loaded with tender shrimp, lump crabmeat, and smoky andouille sausage, it’s a vibrant medley of land and sea. Aromatic veggies like chopped onion, green bell pepper, and celery infuse every spoonful, while Cajun seasoning and a hint of hot sauce add a tantalizing kick. Served over fluffy white rice and topped with a sprinkle of fresh parsley and green onions, this hearty gumbo is perfect for gatherings or family dinners. Whether you include the optional okra for extra Southern flair or savor it as-is, this recipe is a true celebration of authentic Southern comfort food.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 1 large yellow onion, chopped
• 1 medium green bell pepper, chopped
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1.5 cups okra, sliced (optional)
• 6 cups chicken stock
• 1 14-ounce can canned diced tomatoes
• 2 bay leaves
• 2 tablespoons Cajun seasoning
• 1 pound shrimp (peeled and deveined)
• 0.5 pound lump crabmeat
• 12 ounces andouille sausage, sliced
• 0.25 cup green onions, chopped
• 0.25 cup fresh parsley, chopped
• 4 cups cooked white rice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon hot sauce

Directions

Step 1

In a large, heavy-bottomed pot, heat the vegetable oil over medium heat.

Step 2

Gradually whisk in the all-purpose flour to make a roux. Stir constantly for 15-20 minutes, or until the roux turns a deep brown color (like chocolate), being careful not to burn it.

Step 3

Add the chopped onion, green bell pepper, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Stir in the minced garlic and sliced okra (if using) and cook for an additional 2 minutes.

Step 5

Slowly add the chicken stock, whisking constantly to prevent lumps from forming.

Step 6

Stir in the canned diced tomatoes, bay leaves, Cajun seasoning, salt, black pepper, and hot sauce. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally.

Step 7

Add the sliced andouille sausage to the pot and simmer for another 30 minutes.

Step 8

Gently stir in the shrimp and lump crabmeat. Cook for 5-7 minutes, or until the shrimp turns pink and is cooked through.

Step 9

Remove the bay leaves and taste the gumbo. Adjust seasoning with additional salt, pepper, or hot sauce as desired.

Step 10

Garnish with chopped green onions and parsley. Serve hot over a scoop of cooked white rice.

Nutrition Facts

Serving size	(5087.9g)

Amount per serving	% Daily Value*
Calories	4591.1

Total Fat 238.7g	0%
Saturated Fat 52.3g	0%
Polyunsaturated Fat 71.1g
Cholesterol 1381.8mg	0%
Sodium 15443.2mg	0%
Total Carbohydrate 314.4g	0%
Dietary Fiber 31.7g	0%
Total Sugars 38.0g
Protein 318.7g	0%

Vitamin D 811.1IU	0%
Calcium 1200.8mg	0%
Iron 36.9mg	0%
Potassium 5783.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 27.2%

Carbs: 26.9%