Easy Coastal Seafood Gumbo
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 lb lump crab meat
- 1/2 lb andouille sausage, sliced
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 medium yellow onion, diced
- 3 stalks celery, chopped
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups seafood stock or chicken broth
- 1 1/2 cups frozen or fresh okra, sliced
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
- 2 bay leaves
- Cooked white rice, for serving
- Fresh parsley or green onion, for topping
Instructions
- In a large heavy-bottomed pot, heat the oil over medium heat. Add the flour and stir constantly for 15 to 20 minutes until the roux turns a deep dark brown color like dark chocolate. Do not walk away.
- Add the diced onion, celery, and bell pepper to the roux. Stir and cook for 5 minutes until softened. Add the minced garlic and stir for 1 more minute.
- Push the vegetables to the side and add the andouille sausage slices. Let them brown lightly for about 3 minutes, stirring occasionally.
- Slowly pour in the seafood stock while stirring to incorporate the roux smoothly. Add the diced tomatoes, okra, bay leaves, Cajun seasoning, smoked paprika, thyme, and black pepper. Stir everything together.
- Bring the pot to a gentle simmer over medium-low heat and cook uncovered for 15 minutes, letting the okra break down and the broth deepen in flavor.
- Add the shrimp and crab meat. Stir gently and cook for 4 to 5 minutes until the shrimp are pink and curled. Remove from heat immediately.
- Taste and adjust salt as needed. Remove the bay leaves. Serve over white rice topped with fresh parsley or sliced green onion.
Notes
Always add shrimp and crab in the last 4–5 minutes only. Seafood overcooks fast and turns rubbery — the broth will be hot enough to finish them quickly without drying them out.