Hey, friends! Are you ready to dive into a bowl of warmth and flavor? Patti’s Famous Cajun Seafood Gumbo is not only a classic Southern dish but it’s also super easy to make at home. This hearty gumbo is packed with shrimp, crab, and all the good stuff you need for a cozy night in. Perfect for impressing your friends at a dinner party or just treating yourself after a long day, this recipe is versatile—feel free to swap proteins or even go all-veggie for a lighter version!
It’s packed with nutrients from fresh seafood and a mix of spices. Not to mention, it cooks in under an hour, making it perfect for weeknight meals. You’ll be showing off your cooking skills in no time! If you’re wondering how to make gumbo that tastes like it came straight out of a Louisiana kitchen, you’re in the right place. Let’s get cooking!
Serving and Pairing Suggestions
Serving Patti’s Famous Cajun Seafood Gumbo? This delicious dish pairs perfectly with Wild Rice Pilaf for a nice texture contrast. You can also serve it alongside some Sweet Potato Fries for a comforting side that balances out the spice. If you’re feeling a little extra, whip up a Watermelon Sangria to cool your palate after that spicy goodness!
Tips and Notes
- Seasoning is Key: Adjust the spice level to suit your taste. Go mild with the cayenne or get wild!
- Protein Options: Feel free to mix and match with other seafood like scallops or fish. Tofu can also step in if you want a vegan version.
- Storage Ideas: Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stove to keep the seafood tender.
Try out this recipe and experience the magic of homemade gumbo. You’ll be hooked!
Patti’s Famous Cajun Seafood Gumbo
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1/2 cup vegetable oil - for roux
- 1/2 cup all-purpose flour - for roux
- 1 large onion - chopped (adds sweetness)
- 1 green bell pepper - chopped (adds crunch)
- 2 stalks celery - chopped (adds flavor)
- 4 cloves garlic - minced (for aroma)
- 6 cups seafood stock - base of the gumbo
- 1 can 14 oz diced tomatoes - adds acidity
- 1 tablespoon Cajun seasoning - for spice
- 1 teaspoon thyme - herb flavor
- 1 teaspoon oregano - earthy taste
- 2 bay leaves - for depth
- 1 pound shrimp - peeled and deveined (main protein)
- 1 pound crab meat - picked (for richness)
- 1/2 pound smoked sausage - sliced (adds smokiness)
- 2 cups okra - sliced (optional for texture)
- Salt - to taste (season to preference)
- Black pepper - to taste (adds warmth)
- Cooked white rice - for serving (to complement gumbo)
Instructions
- In a large pot, make a roux by heating vegetable oil over medium heat and whisking in flour. Cook until the mixture turns dark brown, about 15-20 minutes.
- Add chopped onions, bell pepper, celery, and garlic to the roux. Cook for about 5 minutes until vegetables are softened.
- Stir in seafood stock, diced tomatoes, Cajun seasoning, thyme, oregano, and bay leaves. Bring to a boil.
- Reduce heat to low, and let simmer for 30 minutes, stirring occasionally.
- Add shrimp, crab meat, smoked sausage, and okra (if using). Cook for an additional 10-15 minutes until shrimp are pink and cooked through.
- Remove bay leaves and adjust seasoning with salt and black pepper as needed.
- Serve hot over cooked white rice.