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Seafood Gumbo

This delightful Seafood Gumbo is full of shrimp and crab and it has a nice spicy kick. There’s nothing like a warm bowl of gumbo, and I especially like a seafood gumbo.

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Seafood Gumbo

Making a big pot of gumbo is a little labor intensive, but it lasts for days and only gets better with time. It’s perfect for a lazy afternoon spent at home. Build a nice fire in the fireplace and put your biggest pot on the stove.

Seafood Gumbo with shrimp and crab

The most time-consuming part and the most important part is making the roux. It is a process that should not be rushed. It forms the base of the flavor and you really want to take the time and develop a deep, robust flavor. Making roux can take some practice. Turn the heat up too high and it will burn and you will have to start again.

In addition to shrimp and crab, this Seafood Gumbo is also flavored with the Holy Trinity- (onions, bell pepper, and celery), lots of garlic, a bottle of beer, thyme, bay leaves, Worcestershire sauce, and lots of Cajun seasoning. Plus there’s a pound of andouille sausage for some meatiness.

Equipment Needed

  1. 6 to 7-quart Dutch Oven– It’s important to use a Dutch oven with a thick, heavy bottom so the roux doesn’t burn. This Dutch Oven is perfect.
  2. Fine-Meshed Sieve– for straining the shrimp stock. This set of 3 strainers is very useful in the kitchen.
Seafood Gumbo with shrimp and crab

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Seafood Gumbo

Seafood Gumbo

This delightful Seafood Gumbo is full of shrimp and crab and it has a nice spicy kick. 
PREP: 20 mins
COOK: 2 hrs 10 mins
TOTAL: 2 hrs 30 mins
SERVINGS: 10

Ingredients

  • 2 pounds unpeeled fresh large shrimp
  • 1/2 cup butter, divided
  • 2 (32-ounce) cartons chicken broth
  • 1 pound andouille sausage, sliced
  • 1/2 cup vegetable oil
  • 1 cup all-purpose flour
  • 2 cups finely chopped yellow onion
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped celery
  • 2 tablespoons minced garlic
  • 1 (12-ounce) bottle amber beer
  • 1 tablespoon Cajun seasoning
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 cup green onion tops
  • 1/4 cup chopped fresh parsley
  • 1 pound lump crabmeat
  • Cooked rice for serving

Instructions

  • Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed.
  • In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until pink. Then add broth.
  • Bring broth to a boil, reduce heat and simmer 15 minutes. Remove from heat and keep warm until needed.
  • In a large Dutch oven, cook sausage until browned. Remove sausage with a slotted spoon and set aside.
  • Add oil and remaining 1/4 cup butter to Dutch oven. Heat over medium heat until butter is completely melted.
  • Add flour and stir with wooden spoon until smooth.
  • Reduce heat to medium low and cook, stirring frequently until roux is a dark caramel color. This will take 30 to 40 minutes.
  • Add onion and cook for 5 minutes, stirring frequently.
  • Add green pepper and celery and cook for 5 more minutes, stirring often.
  • Add garlic and cook 1 minute.
  • Add beer and stir in well.
  • Pour shrimp stock through a fine-meshed sieve into Dutch oven. (I like to add it in 3 separate additions, mixing well between additions.
  • Add Cajun seasoning, Worcestershire sauce, thyme, and bay leaves, plus the reserved andouille sausage. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours.
  • Add green onions, parsley, and shrimp. When shrimp are pink, remove from heat and stir in crabmeat.
  • Serve with white rice.

Notes

Recipe Source: adapted slightly from Taste of the South Magazine
Course: Soup
Cuisine: Southern

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158 thoughts on “Seafood Gumbo”

  1. Solid recipe. I added chicken to it along with more sausage. I have always liked heartier gumbo. Also used a darker beer for more body. The amber ale is too weak for my taste. If you have never made gumbo before definitely use and follow the recipe and then adjust to your liking the next time you make it.

  2. I only gave 4 ☆☆stars☆☆ because I didn’t follow the recipe @ ingredients exactly & I felt 5 would be otherwise dishonest.
    That being said: Yummy 😋
    I wasn’t sure if the Roux was going to turn out. … BUTTTT like magic 🎩🪄 it did.
    Very pleased. … thx 😎

  3. Very flawed recipe. Way too much oil and butter, way too little Cajun seasoning, way too little broth. We amended seasoning and broth as we cooked, but it was too thick and oily even then. The shrimp, oysters and king crab meat did not shine as they should.

  4. Maureen VanHook

    My Cajun husband says, ‘It’s a keeper!’. And he’s pretty picky.

    Loved this Gumbo. Couldn’t find crawfish tails, so I subbed Langostinos. Worked beautifully!

    Thank you for the great recipe!

  5. Just enough heat for me. Very nice flavor! Will defiantly make again. Long process but soooo worth it.

  6. Can I just use seafood stock purchased from the market instead of making seafood stock with chicken stock or does this change the flavor drastically?

  7. Bonjour,

    qu’est-ce qu’une saucisse andouille en France ? Pour pouvoir réaliser votre recette. Merci par avance.

    Cordialement,
    Jennifer

  8. Douglas Kindt

    Excellent recipe! Just made this today and added chicken thighs to mix! Very easy to make; but be patient with the roux! Thanks for sharing!

  9. Prep time takes longer than 20 min. I added 4C okra and 2Tbs File. It is amazing. I am gonna add crawfish tails next time I make this.

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