Louisiana Seafood Gumbo is a delectable creole seafood dish with shrimp, crab, lobster, andouille sausage, vegetables in a flavorful roux seasoned with herbs and spices.
Course Main Course, Stew
Prep Time 15 minutesminutes
Cook Time 2 hourshours10 minutesminutes
Total Time 2 hourshours25 minutesminutes
3lobster tailcrack top
1poundlarge shrimppeeled and deveined
¼ cupunsalted butter
1large green bell pepperdeseeded and diced
2cupsandouille sausagesliced into rounds
4stripsbaconslice into thin strips
1can14.5 oz Fire Roasted Diced Tomatoes
1teaspoonNew Orleans Cajun
18 ozBar Harbor clam juice shrimp or vegetable stock optional
4cupswater(can add 1 more cup if not using stock)
½cuppoblano peppersdiced - optional
salt and pepper to taste
The Dungeness crab was bought cooked at Costco. Pull open the crab cover. If you like, you can scrap out the yellow stuff called crab mustard and add it in the gumbo sauce otherwise just discard it. Remove and discard the crab lungs and apron. If you don’t like traces of the crab mustard, wash the crab. Cut crab into 4 pieces with legs attached. You can pull out the two main legs if you like.
If crab is not cook, wash and clean the crab. In a pot, add 4 cups of water, submerge crab and bring to a boil over high heat. Lower to medium heat and simmer until crab turns red. Turn off heat, remove crab to cool and reserve stock. When crab is cool to touch, do the above instructions.
In a skillet over medium heat, saute bacon until cook then move to one side of skillet. Add andouille sausage and cook for 2 minutes. Push to the side.
Saute onion for 2 minutes, then garlic for 2 minutes and add celery, green peppers and poblano peppers. Turn off heat. Transfer mixture in a container if you like and use the same skillet to make the roux. Note: If possible use something with a heavy bottom when making the roux since it can easily burn. I am using a Dutch oven.
In a slightly heated skillet or Dutch oven over medium-low heat, melt butter. When melted, add ¼ cup flour stirring constant until combined. Add ¼ cup oil and ¼ cup flour and continue stirring. This is called the roux. Keep whisking constantly until color turns to brown. This mixture can easily burn so make sure to keep stirring and lower the heat if you need to. It will start changing color around 30 minutes after cooking. Continue stirring for another 15 minutes, roux will have a deeper color.
When roux turns brown, pour clam juice, 3 cups water and fire roasted tomatoes. Combine well then add seasonings: cayenne pepper, ground thyme, bay leaves, Cajun seasoning, garlic powder, ground pepper. Simmer for 2 minutes. Add the vegetable mixture, lower heat to medium low and simmer for 45 minutes. Cover skillet, cook sauce at low heat and simmer.
Before adding seafood, taste sauce to see if you need to add salt, cajun seasoning or cayenne pepper for a spicier sauce. Stir in scallions and parsley. If you like the sauce consistency don’t add the remaining 1 cup water or stock. If sauce is too thick, add the remaining water or stock. Then, add the lobster tail and cook for 2 minutes, add the pieces of crabs and continue cooking for another 3 minutes. Stir-in shrimp cook for about 3 to 4 minutes or until pink. Turn off heat.
Serve with rice. Have a side of hot sauce or ground cayenne pepper. If desired, have file powder available too.
This seafood gumbo is much tastier the following day.
Crack the top of lobster tail with a knife or scissors for easy access to meat. If you like, pull out the lobster meat. Refer to image in the blog.
If you cooked the crab, use the crab stock instead of adding water in the sauce. You can also use shrimp stock or clam juice.