Can I use frozen seafood?

Absolutely! Just thaw it completely first - I leave shrimp in the fridge overnight or soak the bag in cold water for quicker thawing. Frozen crab works too, but pat it dry to avoid watery gumbo.

How dark should the roux be?

Think milk chocolate or an old penny - dark enough for deep flavor but not so dark it tastes burnt. If you see black flecks, you've gone too far (and might need to start over, sorry!).

Some folks swear by it, some don't. I leave it out because I'm not a huge slimy-texture fan, but if you love okra, add 1 cup sliced with the other veggies.

Vegetarian alternative?

Swap seafood for smoky mushrooms (I like cremini) and firm tofu. Use veggie stock and maybe add a splash of liquid smoke for that Cajun depth.

Long-grain white rice is classic - it stays fluffy and soaks up the broth perfectly. Jasmine works too, but avoid sticky rice varieties that'll clump together.

Hearty Louisiana Seafood Gumbo in 5 Simple Steps

Name: Hearty Louisiana Seafood Gumbo in 5 Simple Steps – Pure Bliss
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Cajun
Ingredients: 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 1 large onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 lb shrimp, peeled and deveined; 1 lb crab meat; 1/2 lb andouille sausage, sliced; 6 cups seafood or chicken stock; 1 can diced tomatoes; 2 bay leaves; 1 tsp thyme; 1 tsp paprika; 1/2 tsp cayenne pepper; Salt and black pepper to taste; Cooked white rice for serving

Description

A hearty and flavorful Louisiana seafood gumbo packed with fresh seafood, rich broth, and traditional Cajun spices.

Ingredients

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 lb shrimp, peeled and deveined
1 lb crab meat
1/2 lb andouille sausage, sliced
6 cups seafood or chicken stock
1 can diced tomatoes
2 bay leaves
1 tsp thyme
1 tsp paprika
1/2 tsp cayenne pepper
Salt and black pepper to taste
Cooked white rice for serving

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Instructions

Make a dark roux by heating oil in a large pot and whisking in flour. Cook until chocolate-colored.
Add onion, bell pepper, celery, and garlic. Cook until softened.
Stir in sausage and cook for 2 minutes.
Pour in stock and tomatoes. Add bay leaves, thyme, paprika, and cayenne.
Simmer for 30 minutes.
Add shrimp and crab. Cook for 5-7 minutes until shrimp turn pink.
Season with salt and black pepper.
Remove bay leaves and serve hot over rice.

Notes

For a thicker gumbo, let it simmer longer.
Adjust cayenne to control spiciness.
Fresh crab works best but canned is acceptable.

Prep Time: 20 mins
Cook Time: 45 mins
Category: Main Dish
Method: Stovetop
Cuisine: Cajun