Ingredients
• ½ cup vegetable oil or bacon drippings
• ½ cup all-purpose flour
• 1 large onion, diced
• 1 bell pepper, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 lb (450g) fresh okra, sliced (or frozen)
• 1 can (14.5 oz) diced tomatoes (with juice)
• 6 cups seafood or chicken broth
• 1 lb (450g) andouille sausage, sliced and browned
• 1 lb (450g) peeled and deveined shrimp
• 8 oz lump crab meat (fresh or imitation)
• 2 tbsp Creole seasoning (or homemade blend)
• 1 tsp smoked paprika
• 1 bay leaf
• Salt & black pepper to taste
• Cooked rice (for serving)
• Green onions & parsley, chopped (for garnish)
Instructions
- Make the roux: In a heavy pot or Dutch oven, heat oil over medium-low heat. Whisk in flour and cook 20–30 minutes, stirring constantly, until deep chocolate brown (don’t burn!).
- Add onion, bell pepper, and celery (the “holy trinity”). Sauté 5–7 minutes until soft.
- Stir in garlic and okra. Cook 5 minutes more.
- Gradually whisk in broth and diced tomatoes. Bring to a simmer.
- Add andouille sausage, Creole seasoning, smoked paprika, bay leaf, salt, and pepper. Simmer uncovered 30 minutes to develop flavor.
- Stir in shrimp and crab. Cook 5–7 minutes until shrimp are pink and cooked through.
- Remove bay leaf. Taste and adjust seasoning—add hot sauce or lemon juice if desired.
- Serve hot over steamed rice, garnished with green onions and parsley.
✨ A true taste of New Orleans—perfect for Mardi Gras or cozy nights!
💡 Make ahead: Gumbo tastes even better the next day! Store in the fridge up to 3 days or freeze.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 1 hr 15 mins , Total Time : 1 hr 35 mins , Servings : 6 , Calories : 380 , Net Carbs: 22g , Fats: 18g , Protein: 32g