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Delicious bowl of Louisiana shrimp seafood gumbo with fresh ingredients

Louisiana Shrimp Seafood Gumbo

A rich and hearty dish filled with savory seafood and spices, perfect for gatherings and showcasing Southern flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the roux
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
Vegetables
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
Proteins
  • 1 lb smoked sausage, sliced
  • 1 lb shrimp, peeled & deveined
  • 1 lb cooked chicken, shredded
Liquids
  • 6 cups chicken stock
  • 1 can diced tomatoes (14.5 oz, optional)
Spices and Seasonings
  • 2 leaves bay leaves
  • 1 tsp thyme
  • 1 tsp paprika
  • 1 tsp cayenne pepper (optional)
  • Salt & black pepper to taste
For Serving
  • 2 tbsp fresh parsley, chopped
  • Cooked white rice For serving

Method
 

Preparation
  1. In a large pot, whisk together the oil and flour over medium heat. Keep stirring constantly until the mixture turns deep brown.
  2. Add the diced onion, bell pepper, and celery to the pot. Cook until they are softened, which should take about 5 minutes. Stir in the minced garlic.
Cooking
  1. Add the sliced smoked sausage and cook until it is lightly brown.
  2. Pour in the chicken stock and add the bay leaves, thyme, paprika, cayenne pepper (if using), diced tomatoes, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
  3. Stir in the shredded cooked chicken and allow it to simmer for another 10 minutes.
  4. Add the peeled and deveined shrimp to the gumbo. Cook for 5 minutes until the shrimp are pink and tender.
  5. Remove the bay leaves from the pot, stir in the fresh parsley, and serve hot over cooked white rice.

Notes

Stir the roux continuously while cooking to prevent it from burning. Feel free to adjust the spices according to your taste. Use a combination of seafood, such as crab or fish, for a richer flavor. Ensure the shrimp are fresh and not overcooked for the best texture. Leftovers can be stored for up to 3 days in the refrigerator or frozen for 3 months.