Patti's Famous Cajun Seafood Gumbo
Patti's Famous Cajun Seafood Gumbo is a rich, flavorful dish loaded with shrimp and crab, perfect for gatherings or cozy nights in!
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.
Notes
Substitutions: You can use any variety of seafood like scallops or mussels. For a spicier kick, add more cayenne pepper.
Tip: Make a large batch and freeze leftovers for a quick meal later on!
Serving suggestion: Serve with white rice or crusty bread for sopping up the delicious broth.