LOCO SEASONING
Nothing But Flavor

LOCO Seasoning Louisiana Seafood Gumbo

Ingredients

For the Roux

  • ¾ cup vegetable oil
  • ¾ cup all-purpose flour

Gumbo

  • 1 lb smoked andouille sausage, sliced
  • 1 lb medium shrimp, peeled and deveined
  • 1 lb lump crab meat
  • 1 cup okra, sliced (fresh or frozen)
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 8 cups seafood or chicken stock
  • 2 bay leaves
  • 2 tablespoons LOCO Seasoning – Nothing But Flavor
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons hot sauce (optional)
  • ¼ cup chopped fresh parsley
  • 3 green onions, sliced
  • Cooked white rice, for serving
  • File powder (optional, for serving)

Instructions

1. Make the Roux
In a large Dutch oven, combine the oil and flour over medium-low heat. Stir constantly for 30–40 minutes until the roux reaches a rich dark chocolate color.

2. Add the Holy Trinity
Stir in onion, bell pepper, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for 1 minute.

3. Brown the Sausage
Add sliced andouille sausage. Cook for 5 minutes.

4. Build the Gumbo
Slowly whisk in the stock until smooth. Add LOCO Seasoning, smoked paprika, thyme, bay leaves, Worcestershire sauce, and optional hot sauce. Bring to a gentle simmer.

5. Simmer
Add the okra. Cover and simmer for 45 minutes, stirring occasionally.

6. Finish with Seafood
Stir in the shrimp and cook for 3–4 minutes until pink. Gently fold in the lump crab meat and simmer another 2–3 minutes.

7. Finish
Remove the bay leaves. Stir in parsley and green onions. Taste and add more LOCO Seasoning if needed.

Serve

Ladle the gumbo over steamed white rice. Sprinkle with extra green onions and serve with hot sauce and file powder on the side, if desired.

Chef’s Tips

  • A dark roux creates the deep, nutty flavor that makes Louisiana gumbo special.
  • Add the shrimp at the end so they stay tender.
  • Gumbo often tastes even better the next day.
  • Warm crusty French bread is perfect for soaking up every last spoonful.

Recipe Card

  • Prep Time: 25 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 45 minutes
  • Servings: 8

LOCO Flavor Tip

LOCO Seasoning brings together the bold flavors of Cajun spices, smoky sausage, sweet crab, and tender shrimp into one unforgettable bowl.