Description
A rich, flavorful Southern classic, this Homemade Seafood Gumbo combines shrimp, crabmeat, and a savory roux base with a blend of aromatic vegetables and spices. Perfectly served over rice, this dish brings all the comforting tastes of New Orleans right to your table.
Ingredients
Scale
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 4 cups seafood or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 pound shrimp, peeled and deveined
- 1 pound crabmeat
- Salt and pepper to taste
- Hot sauce, to taste
- Cooked rice, for serving
Instructions
- In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux, stirring constantly until the roux is a dark brown color (about 10 minutes).
- Add the chopped onion, bell pepper, celery, and minced garlic to the pot, and cook until the vegetables are softened (about 5 minutes).
- Stir in the diced tomatoes, broth, dried thyme, dried oregano, and bay leaf. Bring to a simmer and cook for 30 minutes to allow the flavors to meld.
- Add the shrimp and crabmeat to the pot, and cook for about 5–7 minutes, or until the shrimp are pink and cooked through.
- Season the gumbo with salt, pepper, and hot sauce to taste.
- Serve the gumbo over a bed of cooked rice.
Notes
- For extra flavor, you can add sausage (such as andouille) to the gumbo.
- If you prefer a thicker gumbo, allow the roux to cook a bit longer to achieve a darker color before adding the vegetables.
- Adjust the hot sauce and seasonings to suit your heat preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish, Soup
- Method: Stovetop