Instructions
1. Make the Roux
In a large heavy-bottom pot or Dutch oven, heat the oil over medium heat.
Gradually whisk in the flour, stirring constantly. Cook for 20–30 minutes, stirring nonstop, until the roux turns a deep chocolate brown. Do not rush this step—it’s the heart of the gumbo.
2. Add the Holy Trinity
Once the roux reaches the right color, immediately stir in the onion, bell pepper, and celery. Cook for 5 minutes until softened.
Add garlic and cook for 30 seconds until fragrant.
3. Build the Flavor
Stir in diced tomatoes, sausage, bay leaves, Cajun seasoning, salt, and pepper.
Slowly pour in the stock while stirring to prevent lumps.
4. Simmer
Bring the gumbo to a gentle boil, then reduce heat to low. Cover and simmer for 45–60 minutes, stirring occasionally.
5. Add the Seafood
Add shrimp and crab meat during the last 10 minutes of cooking. Simmer until shrimp turn pink and are fully cooked.
6. Serve
Remove bay leaves. Serve hot over steamed white rice and garnish with chopped green onions.
Pro Tips for Perfect Gumbo
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Dark roux = deep flavor (don’t stop stirring!) -
Adjust Cajun seasoning for mild or spicy gumbo -
Add oysters for an extra Louisiana touch -
Gumbo tastes even better the next day
Final Thoughts 
Best Louisiana seafood gumbo • Cajun shrimp and crab gumbo • Authentic Southern recipes
This yummy Louisiana Seafood Gumbo is rich, comforting, and packed with authentic Cajun flavor. Whether you’re feeding a crowd or meal-prepping for the week, this dish is a guaranteed hit.
