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.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Dinner, lunch
Cuisine: American, creole
Keyword: seafood gumbo
Servings: 10
Calories: 249kcal
Author: Kellie
Cost: $17
Equipment
1 dutch oven
Ingredients
5tbspbutter
4tbspflour
1cupchopped sweet onion
1cupchopped red bell pepper
1cupchopped yellow bell pepper
2celery stalks chopped
1 1/2cupssliced smoked andouille sausage approximately 3 links
2garlic cloves minced
1tspground mustard
1tspcayenne pepper
1 1/2tsppaprika
1tspgarlic powder or granulated garlic
1tspcreole seasoning
1tspfile powder
32ounceschicken stock
1poundpeeled and deveined shrimp
1cupjumbo lump crabmeat
6ouncesoysters and juices
1bay leaf
1tspkosher salt
1tspfreshly ground black pepper
2cupscooked 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.
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.