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Flavorful Seafood Gumbo Recipe Easy Homemade Spicy Roux Guide

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A rich and spicy seafood gumbo featuring a deeply browned roux, shrimp, crab, and smoky sausage, perfect for comforting family meals and gatherings.

Ingredients

Scale
  • ½ cup all-purpose flour
  • ½ cup vegetable oil
  • 1 large onion, finely chopped
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 1 quart seafood stock or low-sodium chicken broth
  • 1 (14.5 oz) can diced tomatoes (optional)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons Creole seasoning
  • 1 pound raw shrimp, peeled and deveined
  • 1 pound crab meat (fresh lump or canned, drained well)
  • 1 pound smoked Andouille sausage, sliced
  • 2 tablespoons chopped fresh parsley
  • 4 green onions, sliced
  • Cooked white rice, for serving
  • Hot sauce (optional, for serving)

Instructions

  1. Make the roux: In a Dutch oven over medium heat, combine ½ cup vegetable oil and ½ cup flour. Stir constantly with a wooden spoon, scraping the bottom and sides to prevent burning. Cook for 15-20 minutes until the roux turns a rich dark brown.
  2. Add the holy trinity: Toss in the chopped onion, bell pepper, and celery. Cook for 5-7 minutes until softened. Add minced garlic and cook for 1 more minute.
  3. Build the gumbo base: Slowly whisk in the seafood stock or chicken broth. Add diced tomatoes (if using), bay leaves, thyme, smoked paprika, cayenne, black pepper, salt, Worcestershire sauce, and Creole seasoning. Simmer gently for 30 minutes, stirring occasionally.
  4. Add sausage: Stir in sliced andouille sausage and simmer for another 10 minutes.
  5. Cook the seafood: Add shrimp and crab meat last, simmering until shrimp turn pink and curl, about 5 minutes.
  6. Finish and season: Remove bay leaves. Stir in chopped parsley and sliced green onions. Adjust seasoning as needed.
  7. Serve: Spoon gumbo over cooked white rice. Offer hot sauce on the side.

Notes

Stir the roux constantly over medium heat to avoid burning; patience is key. Add seafood last to prevent overcooking. Gumbo tastes better the next day after flavors meld. For gluten-free, substitute flour with almond or rice flour and watch roux carefully as it browns faster.

Nutrition

Keywords: seafood gumbo, spicy roux, Cajun recipe, shrimp gumbo, crab gumbo, andouille sausage, comfort food, homemade gumbo

Find it online: https://blixfood.com/flavorful-seafood-gumbo-recipe-easy-homemade-spicy-roux-guide/