Description
Experience the heart of Louisiana with this rich and flavorful seafood gumbo, featuring fresh shrimp and crab in a spicy, aromatic broth. Perfect for gatherings or cozy nights in.
Ingredients
Scale
- 1/2 cup vegetable oil
- 1/2 cup flour
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 lb large raw shrimp, peeled and deveined
- 1 lb lump crab meat
- 1 cup sliced okra
- 6 cups vegetable broth
- 2 tbsp Cajun seasoning
- Salt and pepper to taste
Instructions
- Prepare the Roux: In a large heavy-bottomed pot over medium heat, combine vegetable oil and flour. Stir continuously until it reaches a deep brown color (20-30 minutes).
- Sauté Vegetables: Add chopped onion, bell pepper, celery, and minced garlic to the roux. Sauté for about 5-7 minutes until softened.
- Add Seafood: Mix in fresh shrimp and lump crab meat along with sliced okra. Cook for another minute until the shrimp begin to turn pink.
- Pour in Broth: Gradually add vegetable broth while stirring to prevent lumps. Bring to a gentle boil.
- Season & Simmer: Stir in Cajun seasoning and season with salt and pepper. Reduce heat and let simmer for about 30 minutes to meld flavors.
- Serve: Serve hot over cooked rice or alongside crusty bread.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 305
- Sugar: 2g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg
Keywords: - Use fresh seafood for maximum flavor. - Adjust spices according to your preference; add more Cajun seasoning if you like it spicier. - Store leftovers in an airtight container in the fridge for up to three days.