Seafood Gumbo with Crab, Shrimp & Sausage

Here’s a hearty and authentic Seafood Gumbo with Crab, Shrimp & Sausage recipe that captures the rich flavors of the Gulf Coast. This version includes a dark roux, the Cajun trinity (onion, celery, and bell pepper), and a combination of crab, shrimp, and sausage.

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🦐 Seafood Gumbo with Crab, Shrimp & Sausage

Ingredients (Serves 6–8)

For the Roux:

• ½ cup vegetable oil (or butter)

• ½ cup all-purpose flour

For the Gumbo:

• 1 lb andouille or smoked sausage, sliced

• 1 medium onion, chopped

• 1 green bell pepper, chopped

• 2 ribs celery, chopped

• 4 cloves garlic, minced

• 1 (14.5 oz) can diced tomatoes (optional)

• 1 tsp paprika

• 1 tsp dried thyme

• 2 bay leaves

• 1 tsp cayenne pepper (or to taste)

• 1 tsp smoked paprika (optional)

• 1 tsp salt (more to taste)

• ½ tsp black pepper

• 6 cups seafood stock or chicken stock (preferably homemade or low-sodium)

• 1 lb large shrimp, peeled & deveined

• 1 lb lump crab meat (or crab claws)

• 1 lb okra, sliced (fresh or frozen)

• 2 tsp filé powder (optional, for flavor & thickening)

• Cooked white rice (for serving)

• Chopped green onions & parsley (for garnish)

• Hot sauce (optional)

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🔥 Instructions

1. Make the Roux:

• In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat.

• Whisk in the flour and stir constantly for 20–30 minutes, until the roux turns a dark brown (like chocolate). Be careful not to burn it—if it smells burnt, start over.

2. Sauté the Sausage & Vegetables:

• Add the sliced sausage to the roux. Cook for about 5 minutes, until slightly browned.

• Add onion, bell pepper, celery (the “holy trinity”), and cook until softened, about 5–7 minutes.

• Add garlic and cook for 1 more minute.

3. Build the Gumbo:

• Stir in diced tomatoes (if using), all the spices, and bay leaves.

• Slowly pour in the stock, stirring constantly to blend with the roux.

• Bring to a simmer, then add the okra. Cook uncovered for 30–40 minutes, stirring occasionally.

4. Add Seafood:

• Add the shrimp and crab meat. Simmer gently for 5–7 minutes, until shrimp are pink and just cooked through.

• Stir in filé powder if using, then turn off the heat.

5. Serve:

• Remove bay leaves. Serve hot over rice, garnished with green onions and parsley.

• Add a splash of hot sauce if desired.

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💡 Tips:

• Seafood stock adds a deep flavor—make it by simmering shrimp shells, crab shells, garlic, onion, and celery for 45 minutes.

• Filé powder is ground sassafras leaves; it adds authentic flavor and thickens the gumbo.

• For more heat, add chopped jalapeños or extra cayenne.