New Orleans Gumbo Recipe
This New Orleans Gumbo recipe is made with spicy smoked andouille sausage, crab, shrimp, oysters, okra and vegetables, all served over steamed white rice.
Servings 10 servings
Heat the roux in a dutch oven over medium high heat.
Add the diced green pepper and onion; cook for 2 minutes.
Add the andouille sausage, seafood broth, Worcestershire sauce, tomatoes, bay leaf, sugar and Cajun seasoning and bring to a boil. Simmer for 20 minutes.
Add the okra and crab claws and simmer for 10 minutes.
Add the shrimp/crawfish, oysters and gumbo file and simmer for 5 minutes, or until seafood is cooked through.
Garnish with green onion and serve over rice.
- Stir your roux constantly while making it to ensure it doesn't burn;
- Add the seafood broth slowly while stirring - this helps keep lumps from forming and aids in a uniform, rich soup/stew;
- Crawfish or shrimp can be used in this recipe - a mixture of both works incredibly well;
- I buy cut up crabs, but any crab pieces will work, as long as it is crab in the shell. The juices from the shelled crab is what adds flavor to the gumbo;
- I highly recommend only using fresh oysters. Canned oysters do not impart the same flavor. If you can't get fresh, I would just leave the oysters out;
- If you absolutely can't find Andouille sausage, any spicy smoked sausage can be substituted.
Serving: 1g | Calories: 356kcal | Carbohydrates: 10g | Protein: 21g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 205mg | Sodium: 1253mg | Potassium: 507mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1952IU | Vitamin C: 27mg | Calcium: 155mg | Iron: 3mg