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Seafood Gumbo

Seafood Gumbo is rich and flavorful from creating a dark roux and adding crab, shrimp and spicy andouille sausage.
Prep Time15 mins
Cook Time1 hr
Total Time45 mins
Course: Main Course
Cuisine: Seafood, Soups, Stews, Chowders
Keyword: cajun food, Fat Tuesday Food, Mardi Gras Food, Shrimp Gumbo
Servings: 6

Ingredients

Seafood Broth

  • 1 crab shell
  • 8 shrimp shells
  • 1 onion peels
  • 1 celery ends
  • 4 1/2 cups water

Roux

  • 3/4 cup vegetable oil
  • 3/4 cup flour

Gumbo

  • 1 cup onion, chopped save outer peel
  • 1 cup celery, chopped save end pieces
  • 1 cup green bell pepper, chopped
  • 1 cup red bell pepper, chopped
  • 1 cup andouille sausage dice half, slice half in rounds
  • 4 cups seafood broth see notes on making broth from shells
  • 2 cups chicken broth
  • 1 tsp chipotle powder
  • 5 large bay leaves
  • 1 tsp Cajun seasoning
  • 1 tsp salt
  • 1 tbsp. butter
  • 1 pound crab body shell reserved, if available
  • 8 large shrimp shells reserved
  • 1/2 cup okra

Instructions

Seafood Broth

  • Combine ingredients and simmer for 30 minutes while making roux. Strain liquid and reserve to use in gumbo.

Roux

  • Heat oil in a heavy bottom pot over medium heat.  Stir in flour using a wooden spoon.  Continue stirring until roux is a dark copper penny color.  This should take about 30 minutes. If it starts to brown too quickly, just turn the temperature down to medium low or remove from heat for a minute, then continue stirring. (Do not stop stirring because it will burn and taste horrible. If this happens, you will have to start over.)

Gumbo

  • After roux is a dark copper penny color, add onion, celery, peppers and diced portion of sausage.  Stir to combine 3-4 minutes until softened. 
  • Add both seafood and chicken broth, chipotle powder, bay leaves, Cajun seasoning and salt. Simmer on medium until reduced by half for about 20 to 30 minutes.
  • In a separate pan, sauté shrimp and sliced sausage in butter and a pinch of Cajun seasoning on high heat for about 2 minutes to add a nice color to the outside of the meat.
  • Add crab meat, cooked shrimp and sliced andouille mixture. Simmer for another 5-10 minutes. 
  • Serve with rice, chopped green onions and crusty french bread