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Home » Seafood Gumbo

By Jennifer 2 Comments

Seafood Gumbo

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You might can tell by now that cajun food is one of my favorites and with Mardi Gras season coming up quickly, it just gives me more reason to whip up delicious creole and cajun recipes from our neighboring Louisiana!

This is a simple seafood gumbo recipe that uses fresh shrimp, lump crab meat and Andouille sausage.  Andouille sausage is a garlicky, spicy smoked Cajun-style sausage of French origin, and makes a delicious addition to gumbos, jambalaya and soups!

One of my “secret ingredients” used in this recipe is a shrimp bouillon “caldo de cameron” by Knorr.  I love the flavor it adds to this gumbo, it's wonderful!  I usually find it in the Mexican food section of my grocery store, where you find Goya products and other Mexican specialties.  You can order it online at my Amazon Store for $2.49.  You may substitute chicken bouillon if you can't find it.

One more thing…you may certainly add cleaned crawfish tails to this and it would be delicious…I just didn't have them available at the time.

 

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Seafood Gumbo

5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 55 minutes minutes
Calories: 478kcal
Author: Jennifer Locklin

Ingredients

  • 2 pounds shrimp peeled & deveined
  • 2 pounds sausage sliced thick (used: Andouille)
  • 8 ounces lump crab meat used: claw meat from ref. section in meat dept.
  • 2 cups onions chopped
  • 2 cups bell pepper chopped
  • 2 cups celery chopped
  • 2 cloves garlic minced
  • 1 8- ounce can tomato sauce
  • 1 stick butter
  • ½ cup flour
  • 64 ounces chicken broth
  • 2 cubes shrimp bouillon used: Knorr
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • ¼ teaspoon cayenne pepper to taste
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
Get Recipe Ingredients

Instructions

  • In a large soup pot, lightly brown the sausage. Strain from grease and set aside. Remove all but 2 tablespoons of the rendered drippings and add butter. Make a roux by melting the butter with the drippings over medium-low heat, then add the flour, stirring constantly until brown – peanut butter/copper color – do not burn (working over medium-low heat, it may take about 20 minutes or so to get the right color of roux, but it’s worth the time to develop the right flavor and not get a bitter, burned taste).
  • Add the onions, celery and bell pepper and sauté until vegetables are soften or wilt. Add the garlic and sauté lightly. Add the white, black and cayenne pepper at this time. Stir often and scrape the pan bottom as needed. Add tomato sauce and simmer a few minutes, stirring frequently. Stir in ½ of the chicken broth and shrimp bouillon. Cook about 5 minutes, stirring occasionally. Add the salt, onion powder and thyme. Add the sausage and the remaining chicken broth. Bring to a boil, then reduce heat and simmer about 45 minutes, stirring occasionally. Right before serving, stir in the shrimp and crab meat and simmer about 5 minutes until shrimp are pink.
  • Serve over hot cooked rice.

Notes

The calorie count does not include rice for serving.

Nutrition

Serving: 1g | Calories: 478kcal | Fat: 32.5g

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

Filed Under: Fish & Shellfish, Main Dish, Soups, Stews & Chili, Stews

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

Reader Interactions

Comments

  1. Gary says

    November 15, 2016 at 11:45 am

    5 stars
    Made this over the weekend & even without the shrimp bouillon (which we couldn’t find locally) we loved it. What flavor!

    Reply
    • Jennifer says

      November 30, 2016 at 2:20 pm

      That’s great, I’m so glad you enjoyed it…it’s one of my favorites!

      Reply
5 from 1 vote

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Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

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