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.
Gumbo’s signature flavors come from its dark roux, a combination of flour and fat cooked until it achieves a deep brown color. This serves as the base, enhanced with the “Holy Trinity” of Cajun cooking—onions, bell peppers, and celery. Add in seafood, sausage, and spices, and you’ve got a dish that’s as comforting as it is memorable.
A rich and spicy stew with layers of flavor, tender shrimp, succulent crab, smoky sausage, and a medley of vegetables. Paired with steamed rice, it’s a meal that warms both the heart and soul.
Tools to Use
- 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.
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Seafood Gumbo with Sausage Recipe
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.
Tips for Cooking
- Use fresh seafood for the best flavor, or frozen if fresh isn’t available.
- Don’t rush the roux—its deep, nutty flavor is the heart of the dish.
- Adjust the spice level by increasing or decreasing the cayenne and Cajun seasoning.
- Gumbo is even better the next day as the flavors continue to meld.
Why You Should Try This Recipe
Seafood Gumbo with Sausage is a celebration of Southern flavors, offering a perfect balance of spices, textures, and ingredients. It’s a crowd-pleasing dish that’s comforting, versatile, and incredibly satisfying. Whether you’re a fan of seafood, sausage, or both, this recipe is sure to become a staple in your kitchen.
Seafood Gumbo with Sausage is more than a meal—it’s a soulful experience that brings people together. Perfect for casual family dinners or special occasions, this dish delivers bold flavors and authentic Southern charm. Try it today, and bring the taste of Louisiana to your table!
