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Louisiana Seafood Gumbo

The premier soup of Cajun country, seafood gumbo is known worldwide as the dish to seek out when visiting South Louisiana. There are as many recipes for this soup as there are people who cook it. However, this is my favorite.


  • 1 pound (35 count) shrimp, peeled and deveined
  • 1 pound jumbo lump crabmeat
  • 2 dozen shucked oysters, reserve liquid
  • 1 cup vegetable oil
  • 1 cup flour
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell pepper
  • 1/4 cup diced garlic
  • 1/2 pound sliced andouille sausage
  • 1 pound claw crabmeat
  • 3 quarts shellfish stock
  • 2 cups sliced green onions
  • 1/2 cup chopped parsley salt and black pepper
  • Louisiana Gold Pepper Sauce

In a Lodge 7-quart cast iron Dutch oven, heat oil over medium-high heat. Once oil is hot, add flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again. Once roux is golden brown, add onions, celery, bell pepper and garlic. Saute until vegetables are wilted, approximately 3-5 minutes. Add andouille, blend well into vegetable mixture and saute 2-3 minutes. Add claw crabmeat and stir into roux. This will begin to add seafood flavor to mixture. Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume. Add green onions and parsley. Season to taste using salt, pepper and Louisiana Gold. Fold shrimp, lump crabmeat, oysters and reserved oyster liquid into soup. Return to a low boil and cook approximately 10 minutes. Adjust seasonings and serve over cooked rice.

Prep Time: 1 Hour
Serves: 12

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