Oyster and Shrimp Gumbo

Dive into the bold and comforting flavors of the South with this Oyster and Shrimp Gumbo—a soul-warming dish brimming with fresh seafood, smoky andouille sausage, and vibrant Cajun spices. This classic Louisiana recipe begins with a rich, chocolate-colored roux, carefully cooked to perfection, and layered with the "holy trinity" of onion, celery, and bell pepper for an authentic depth of flavor. Tender shrimp, briny oysters, and slices of okra add a delightful texture, while Cajun seasoning, smoked paprika, and a hint of heat create a beautifully spiced broth. Simmered with chicken stock, tomatoes, and aromatics, this gumbo is ladled over fluffy white rice, making every bite a savory, satisfying experience. Perfect for gatherings or a hearty family dinner, this gumbo is an irresistible way to bring the taste of New Orleans straight to your table.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 1 large onion, diced
• 2 celery stalks, diced
• 1 medium bell pepper, diced
• 4 cloves garlic, minced
• 6 cups chicken stock
• 1 14-ounce can canned diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 tablespoon Cajun seasoning
• 1 pint fresh oysters, shucked (reserve the liquid)
• 1 pound raw shrimp, peeled and deveined
• 12 ounces andouille sausage, sliced
• 2 cups okra, sliced
• 0.25 cup fresh parsley, chopped
• 2 green onions, sliced
• 4 cups cooked white rice
• 0 to taste salt
• 0 to taste black pepper
• 0 to taste hot sauce (optional)

Directions

Step 1

Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Gradually whisk in the flour to make a roux.

Step 2

Cook the roux, stirring constantly, until it reaches a deep brown color, similar to milk chocolate. This will take about 20-25 minutes. Be careful not to burn it.

Step 3

Add the diced onion, celery, bell pepper, and garlic to the roux. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.

Step 4

Gradually stir in the chicken stock, ensuring no lumps form. Bring the mixture to a simmer.

Step 5

Add the diced tomatoes, bay leaves, thyme, smoked paprika, and Cajun seasoning. Stir to combine and allow the gumbo to simmer for 30 minutes.

Step 6

Stir in the andouille sausage and okra, and continue cooking for another 15 minutes.

Step 7

Add the reserved oyster liquid, oysters, and shrimp to the pot. Simmer gently for about 5 minutes, or until the shrimp turn pink and opaque.

Step 8

Taste the gumbo and season with salt, black pepper, and hot sauce, if desired.

Step 9

Remove the bay leaves and stir in the chopped parsley and green onions.

Step 10

Serve the gumbo over cooked white rice in individual bowls. Garnish with additional parsley or green onions if desired.

Nutrition Facts

Serving size	5658.3 grams (5658.3g)

Amount per serving	% Daily Value*
Calories	4790

Total Fat 241.90g	310%
Saturated Fat 53.90g	270%
Polyunsaturated Fat 71.10g
Cholesterol 1471mg	490%
Sodium 11213mg	488%
Total Carbohydrate 352.00g	128%
Dietary Fiber 39.90g	143%
Total Sugars 46.50g
Protein 311.50g	623%

Vitamin D 1524IU	7619%
Calcium 1669mg	128%
Iron 65mg	363%
Potassium 7168mg	153%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.1%

Protein: 25.8%

Carbs: 29.1%