Go Back
Print Pin

Seafood Gumbo with Sausage Recipe

Seafood Gumbo with Sausage is a hearty, flavorful dish that embodies the rich culinary heritage of Louisiana. This iconic Southern recipe combines a deeply seasoned roux, fresh seafood, savory sausage, and aromatic vegetables in a flavorful broth. The result is a bold and satisfying stew perfect for family gatherings or special occasions.

Equipment

  • Large pot or Dutch oven
  • Whisk for making the roux
  • Cutting board and knife
  • Wooden spoon for stirring
  • Ladle for serving

Ingredients

  • For the Gumbo Base:
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 medium onion finely chopped
  • 1 green bell pepper diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 1 can 14.5 oz diced tomatoes
  • 6 cups chicken or seafood broth
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper optional
  • 2 bay leaves
  • Salt and pepper to taste
  • For the Protein:
  • 1/2 lb smoked sausage sliced
  • 1 lb shrimp peeled and deveined
  • 1/2 lb crab meat or crab legs
  • 1/2 lb firm white fish cut into chunks
  • 1 cup cooked chicken shredded (optional)
  • For Serving:
  • Steamed white rice
  • Fresh parsley chopped
  • Sliced green onions

Instructions

  • Make the Roux
  • In a large pot over medium heat, combine the vegetable oil and flour. Stir constantly with a whisk until the roux turns a deep brown color, about 15-20 minutes. Be careful not to let it burn.
  • Add Vegetables
  • Once the roux is ready, add the onion, bell pepper, celery, and garlic. Cook for 5-7 minutes until softened and fragrant.
  • Build the Broth
  • Stir in the diced tomatoes, chicken or seafood broth, Cajun seasoning, smoked paprika, cayenne pepper, bay leaves, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.
  • Cook the Proteins
  • Add the sausage slices and cook for 5 minutes. Then, add the shrimp, crab, and fish chunks. Let them cook for 5-7 minutes or until the seafood is fully cooked. If using cooked chicken, stir it in during the last few minutes to heat through.
  • Serve
  • Remove the bay leaves and ladle the gumbo over bowls of steamed rice. Garnish with fresh parsley and sliced green onions.