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Authentic Louisiana Seafood Gumbo with Shrimp, Crab & Andouille

Rich Louisiana seafood gumbo made with shrimp, crab, dark roux, and bold spices for a comforting Southern classic.
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Prep Time 20 minutes
Cook Time 1 hour 14 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American
Servings 6
Calories 480 kcal

Ingredients
  

  • ½ cup vegetable oil or butter
  • ½ cup all-purpose flour
  • 1 large yellow onion, finely chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 12 oz smoked andouille sausage, sliced
  • 1 lb shrimp, peeled and deveined
  • 8 oz crab meat or crab claws
  • 6 cups seafood stock or chicken stock
  • 1 tbsp Cajun or Creole seasoning
  • 2 bay leaves
  • 1 tsp salt (adjust to taste)
  • ½ tsp ground black pepper
  • ½ cup chopped green onions (for garnish)
  • 3 cups cooked white rice (for serving)

Instructions
 

  • Make the Roux
    Heat oil in a heavy-bottom pot over medium heat. Gradually whisk in flour, stirring constantly for 20–30 minutes until the roux turns deep brown and smells nutty.
  • Cook the Aromatics
    Add onion, bell pepper, and celery to the roux. Cook for 5–7 minutes until softened. Stir in garlic and cook for 1 minute.
  • Add Sausage & Seasoning
    Stir in sliced sausage and cook until lightly browned. Add Cajun seasoning, bay leaves, salt, and pepper.
  • Build the Broth
    Slowly pour in stock while stirring to prevent lumps. Bring to a gentle simmer and cook uncovered for 30–45 minutes.
  • Add Seafood
    Gently fold in shrimp and crab. Simmer for 5–7 minutes until shrimp are pink and cooked through.
  • ServeR
    emove bay leaves. Spoon gumbo over warm rice and garnish with green onions.

Notes

  • Take your time with the roux—it defines the flavor
  • Use quality stock for the best depth
  • Adjust seasoning gradually to suit your taste