Louisiana Seafood Gumbo
Louisiana seafood gumbo built on a dark roux with shrimp, andouille, and the holy trinity, simmered into a deep spiced bowl and spooned over white rice.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel the shrimp and slice the andouille. Chop the onion, pepper, celery, and garlic finely. Rinse the rice ready to cook.
Toast
Stir the flour into the hot oil over medium heat 12–14 minutes, stirring constantly, until the roux turns deep peanut-brown.
Saute
Add the onion, pepper, celery, and garlic to the roux over medium heat 5–6 minutes until softened and glossy.
Simmer
Stir in cayenne, paprika, andouille, and stock. Simmer over low heat 25–30 minutes until thickened, glossy, and deeply flavoured.
Finish
Add the shrimp and simmer over low heat 4–5 minutes until pink and just cooked. Cook the rice separately until fluffy.
Plate
Spoon the rice into deep bowls and ladle the smoky gumbo over. Scatter with sliced scallions to serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.