Ingredients
Scale
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 lb shrimp, peeled and deveined
- 1/2 lb crab meat
- 1/2 lb smoked sausage, sliced
- 4 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 cups cooked white rice
- 2 green onions, chopped (for garnish)
Instructions
- Heat oil in a large pot over medium heat.
- Add flour and stir constantly to make a dark roux (10-15 minutes).
- Add onion, bell pepper, celery, and garlic. Cook until softened (5 minutes).
- Add sausage and cook for 3 minutes.
- Pour in chicken broth and diced tomatoes. Stir well.
- Add paprika, cayenne, thyme, oregano, salt, and pepper.
- Simmer for 30 minutes.
- Add shrimp and crab. Cook for 5 minutes.
- Serve over rice and garnish with green onions.
Notes
- Stir the roux constantly to avoid burning.
- Adjust cayenne pepper for desired spiciness.
- Use fresh seafood for best results.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 180mg
Keywords: seafood gumbo, shrimp gumbo, cajun recipe, spicy gumbo