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A warm bowl of Cajun-style seafood gumbo topped with white rice and garnished with fresh parsley, featuring chunks of sausage, shrimp, and vegetables in a rich, flavorful broth.

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. You may substitute chicken bouillon if you can't find it.

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Seafood Gumbo

Rich, hearty, and packed with Cajun flavor, this easy Seafood Gumbo brings shrimp, crab, and sausage together in one pot-perfect for family dinners, gatherings, or cozy weekends at home.

5 from 1 vote

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Course: Main Dish

Cuisine: Cajun / Creole

Keyword: classic cajun recipes, comfort food dinner, cozy fall meals, one pot meals, Southern Cooking, weekend comfort food

Prep Time: 15

Cook Time: 55

Total Time: 1 35

Servings:

Calories: 746kcal

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.
1 (12-ounce) package crawfish tails
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 Knorr shrimp bouillon used: Knorr
1 teaspoon white pepper
1 teaspoon black pepper
¼ teaspoon cayenne pepper to taste
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon dried thyme
8 cups Cooked Parboiled White Rice for serving

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Instructions

Cook the Sausage

In a large soup pot or Dutch oven, lightly brown the sausage over medium heat.
2 pounds sausage
Remove the sausage and set aside, leaving about 2 tablespoons of the rendered fat in the pot.

Make the Roux

Add the butter to the pot and melt it with the sausage drippings over medium-low heat.
1 stick butter
Stir in the flour and cook, stirring constantly, until the roux turns a rich brown color similar to peanut butter or copper.
½ cup flour
This may take 20 to 25 minutes-avoid rushing, and do not allow the mixture to burn.

Sauté the Vegetables

Add the onions, bell peppers, and celery to the roux.
2 cups onions, 2 cups bell pepper, 2 cups celery
Sauté until the vegetables are soft and wilted.
Stir in the garlic and cook briefly, about 30 seconds.
2 cloves garlic

Season and Simmer

Stir in the white pepper, black pepper, and cayenne pepper.
1 teaspoon white pepper, 1 teaspoon black pepper, ¼ teaspoon cayenne pepper
Add the tomato sauce and simmer for a few minutes, stirring often.
1 (8-ounce) can tomato sauce
Gradually stir in half of the chicken broth and the shrimp bouillon cubes.
64 ounces chicken broth, 2 cubes Knorr shrimp bouillon
Cook for about 5 minutes, stirring occasionally, to allow the flavors to blend.
Add the salt, onion powder, and thyme.
2 teaspoons kosher salt, 1 teaspoon onion powder, 1 teaspoon dried thyme

Combine and Cook

Return the browned sausage to the pot.
Add the remaining chicken broth and bring to a boil.
Reduce the heat to low and simmer for about 45 minutes, stirring occasionally.

Add Seafood

Stir in the shrimp, crawfish tails, and crab meat just before serving.
2 pounds shrimp, 8 ounces lump crab meat, 1 (12-ounce) package crawfish tails
Simmer for about 5 minutes, or until the shrimp turn pink and are cooked through.

Serve

Serve the gumbo hot over cooked white rice.
8 cups Cooked Parboiled White Rice

Notes

Substitutions

Sausage: Smoked sausage or kielbasa may be used if Andouille is unavailable.
Seafood: Substitute scallops or additional shrimp for the crawfish or crab.
Broth: Seafood or vegetable broth can replace chicken broth for a stronger seafood flavor.

Serving Suggestions

Serve with white rice, potato salad, or crusty French bread.
Add a side of coleslaw or a simple green salad for a balanced meal.
Garnish with sliced green onions or chopped parsley.

Storage and Freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze, cool completely and store in freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator and reheat gently on the stovetop until hot.

Nutrition

*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.

Comments

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Gary says

November 15, 2016 at 11:45 am

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

- 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!