Seafood Gumbo
A rich and flavorful Seafood Gumbo with crab, shrimp, and sausage perfect for cozy meals or family gatherings.
Ingredients
Seafood and Sausage
- 1 pound crab meat, picked over for shells
- 1 pound shrimp, peeled and deveined
- 1 pound andouille sausage, sliced
Vegetables
- 1 cup diced onion
- 1 cup diced green bell pepper
- 1 cup diced celery
- 4 cloves garlic, minced
- 2 cups okra, sliced (optional) Recommended for added texture
Broth and Seasoning
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 6 cups seafood stock (or chicken stock) Use chicken stock if seafood stock is unavailable
- 2-3 tablespoons Cajun seasoning Adjust to taste
- to taste Salt and black pepper
Roux
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
Serving
- for serving Cooked rice
- for garnish Hot sauce For those who like it spicy!
- 4 stalks green onions, sliced For garnish
Instructions
Preparation
- In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat.
- Gradually whisk in the flour to make a roux, stirring constantly for about 20-30 minutes, or until it turns a dark brown color.
- Stir in the diced onion, bell pepper, celery, and garlic into the roux. Sauté for another 5-7 minutes until the vegetables soften.
Cooking
- Add the diced tomatoes, seafood stock, and Cajun seasoning to the pot, stirring well to combine, and bring to a gentle boil.
- Add the sliced andouille sausage to the pot and let it simmer for about 30 minutes, stirring occasionally.
- Fold in the crab, shrimp, and okra (if using) and allow everything to cook together for another 10-15 minutes until the shrimp are pink and cooked through.
Serving
- Serve the gumbo hot over a scoop of cooked rice, garnished with sliced green onions and a splash of hot sauce.
Notes
Gumbo actually gets better the next day, so feel free to make it in advance. You can also substitute all-purpose flour with a gluten-free option to thicken your roux.