Easy Seafood Gumbo
Ready in under an hour, this Easy Seafood Gumbo recipe is a classic New Orleans recipe that's authentic and hearty. Sausage, crab and shrimp gumbo is a family favorite and loaded with flavor.
Servings: 10
Cost: $17
Equipment
Ingredients
- 5 tbsp butter
- 4 tbsp flour
- 1 cup chopped sweet onion
- 1 cup chopped red bell pepper
- 1 cup chopped yellow bell pepper
- 2 celery stalks chopped
- 1 1/2 cups sliced smoked andouille sausage approximately 3 links
- 2 garlic cloves minced
- 1 tsp ground mustard
- 1 tsp cayenne pepper
- 1 1/2 tsp paprika
- 1 tsp garlic powder or granulated garlic
- 1 tsp creole seasoning
- 1 tsp file powder
- 32 ounces chicken stock
- 1 pound peeled and deveined shrimp
- 1 cup jumbo lump crabmeat
- 6 ounces oysters and juices
- 1 bay leaf
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 cups cooked white rice
Instructions
- Melt the butter in a large dutch oven or stock pot over medium/high heat.
- Whisk in the flour and continue whisking until the mixture starts to turn golden brown and smell nutty, approximately 3-4 minutes. (Do not stop whisking or the roux will burn.)
- Stir in the onion, bell pepper and celery. Continue cooking for 2-3 minutes, stirring constantly, until the vegetables begin to soften.
- Add the sausage to the pot and stir to combine. Cook for 1 minute longer.
- Stir in the garlic, mustard, cayenne, garlic powder, creole seasoning and file powder. Cook for 1 minute longer, stirring constantly and scraping up any brown bit on the bottom of the pan.
- Slowly add the chicken stock to the pot stirring to combine. Bring the soup to a boil.
- Turn the heat to low. Stir in the shrimp and oysters with oyster liquor (juices). Add the bay leaf, salt and pepper to the soup and stir to combine.
- Simmer for 10 minutes or until the soup begins to thicken. Stir in the crabmeat.
- Serve the seafood gumbo over rice, if desired. Sprinkle with chopped green onions and parsley for an extra pop of color.
Video
Notes
Seafood Gumbo can be made up to three days in advance and stored, refrigerated, in an airtight container.
You can also freeze your Seafood Gumbo in an airtight container for up to 3 months.
Traditional gumbo variation
This recipe is designed to be quicker and easier than a classic, slow-simmered gumbo, but if you want a more traditional flavor, try one or more of these tweaks:
– Cook the roux longer. Instead of stopping when it’s a light golden color, keep whisking until it turns a deeper caramel or peanut butter color. This adds a lot of toasty flavor, but be sure to whisk constantly so it doesn’t burn.
– Use seafood stock. Swap some or all of the chicken stock for seafood stock or a quick stock made from shrimp shells and crab shells.
– Add okra. Stir in sliced okra after the vegetables soften and let it simmer until it’s tender. This adds body and is a very traditional gumbo ingredient.
– Let it rest. If you have the time, let the gumbo sit off the heat for 20 to 30 minutes before serving. The flavors continue to develop as it rests.
– Use seafood stock. Swap some or all of the chicken stock for seafood stock or a quick stock made from shrimp shells and crab shells.
– Add okra. Stir in sliced okra after the vegetables soften and let it simmer until it’s tender. This adds body and is a very traditional gumbo ingredient.
– Let it rest. If you have the time, let the gumbo sit off the heat for 20 to 30 minutes before serving. The flavors continue to develop as it rests.
Nutrition
Calories: 249kcal | Carbohydrates: 18g | Protein: 18g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 148mg | Sodium: 999mg | Potassium: 307mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1000IU | Vitamin C: 50.8mg | Calcium: 89mg | Iron: 2mg