Name: Seafood and Sausage Gumbo
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12
Ingredients: 2 lbs. Wild Caught Shrimp, Peeled and Deveined; 8 oz. of Crab Meat; 12 oz. Package of Crawfish Tail Meat; 2 tbsp. Creole Seasoning; Salt and Pepper to Taste; 5-6 c. of Seafood or Chicken Stock; 1/2 Yellow Onion, Diced; 2 Celery Stalks, Diced; 2 tsp. Garlic, Minced; 1 Green Bell Pepper, Diced; 1 Red Bell Pepper, Diced; 2 Bay Leaves; 1 tbsp. Fresh Thyme or 1 tsp. Dried Thyme; 8 oz. Andouille Sausage, Thinly Sliced; 1/4 c. Unsalted Butter; 1/4 c. Gluten-Free or Organic All-Purpose Flour; 2 tsp. Gumbo File; 2 Green Onions, Sliced (Garnish)

Seafood and Sausage Gumbo is a flavorful and hearty soup that originates from Louisiana, particularly Cajun and Creole cuisines. Furthermore, it is known for its rich and robust taste and combines a variety of seafood with a flavorful broth and aromatic spices. Finally, whether you’re kicking off Mardi Gras or looking for a down-home Southern classic, this recipe is for you!

Seafood Gumbo Ingredients

Wild Caught Shrimp
Crab Meat
Package of Crawfish Tail Meat
Creole Seasoning
Salt and Pepper
Seafood or Chicken Stock
Yellow Onion
Garlic
Green Bell Pepper
Celery Stalks
Red Bell Pepper
Bay Leaves
Fresh Thyme or Dried Thyme
Andouille Sausage
Unsalted Butter
Gluten-Free or Organic All-Purpose Flour
Gumbo File
Green Onions

Cooking the Seafood and Sausage Gumbo

First, heat a stock pot over medium heat and add the olive or avocado oil (or butter) to the pot.
Next, add the onion, garlic, celery, bell peppers, and thyme to the pot and cook for 8-10 minutes.
Then, add the Andouille Sausage and cook for 3-5 minutes, or until browned.
Next, add the butter and sprinkle the flour over the vegetables and sausage. Cook on medium heat for 10 minutes.
Then, add the stock and bring it to a boil. Drop in the bay leaves. Reduce the heat to a simmer and cook for 15-20 minutes.
Next, add the crawfish, crab, and shrimp. Simmer for 5-6 minutes.
Then, stir in the file powder, Creole seasoning, and green onions.
Finally, adjust the seasoning and consistency of the Gumbo by adding more seasoning and/or more water (if desired). Serve it immediately!

Add the Butter and Vegetables; Cook Until Softened

Add the Vegetables — Next, add the onion, garlic, celery, bell peppers, and thyme to the pot and cook for 8-10 minutes.

Add the Andouille Sausage; Cook Until Browned

Add the Sausage — Then, add the Andouille Sausage and cook for 3-5 minutes, or until browned.

Add the Butter and Sprinkle the Flour Over the Vegetables and Sausage

Add butter, flour, and stock — Next, add the butter and sprinkle the flour over the vegetables and sausage. Cook on medium heat for 10 minutes. Add a little stock to start to thicken the roux.

Add the Stock; Bring to a Boil; Add the Bay Leaves

Add the stock and bring to a boil — Then, add the stock and bring it to a boil. Reduce the heat to a simmer and cook for 15-20 minutes.

Add In the Seafood; Simmer

Add the crab — Next, add the crawfish, crab, and shrimp.

Add the Shrimp and Crawfish — Simmer for 5-6 minutes.

Season to Taste

Season the Gumbo to Taste — Then, stir in the file powder, Creole seasoning, and green onions.

The Seafood and Sausage Gumbo is Ready!

Serving and Storing the Seafood and Sausage Gumbo

Once the Seafood and Sausage Gumbo is ready, I recommend serving it immediately. You can serve it over cooked rice or cauliflower rice (for a low-carb option). Garnish it with additional green onion slices, Tabasco sauce, and/or parsley. Enjoy!

If you have leftovers, place them in an airtight container and the refrigerator for 3 days. Furthermore, you can also store leftovers in an airtight container and the freezer for up to 2 months.

PSA: The crab in the Gumbo is good, however, if you are not as much of a seafood fan, you may want to skip this and just add extra Shrimp or Crawfish. The crab does add a bit of a “fishy” taste.

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