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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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.
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
- 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.
- Fine-Meshed Sieve– for straining the shrimp stock. This set of 3 strainers is very useful in the kitchen.
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Seafood Gumbo
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
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I am going to try this one out I will let u know how it turns out.
This was really good recipe. Of course I had to put okra in it, but other than that just a few minor changes. It was delicious! Memaw would be proud!
Please provide nutritional information.
Wonderful recipe. 1 lbs can of lump crab meat was $55.00 so I had to substitute muscle meat and it worked out just fine.
Yes the recipe is a great one, the crabs must have had to pay more for food also, I always thought the lived in the ocean and ate what they found, they must have got a memo from Biden to raise their price.
Stony, the story I got was that the crabs have joined the Union and the price went thru the seabed!
Shouldn’t you strain the shrimp shells out of the broth before continuing the recipe?
I highly recommend you boil the shrimp shells with your favorite cajun seasoning in 2-4 cups of water (depending on your needs) for 5-10 minutes then strain into a separate container and you have your shrimp broth to add to the mix.
Can’t wait to make this! Can you freeze the leftovers?
this was a fantastic dish! very labor intensive but well worth the effort
This is not authentic. As someone from new orleans I can assure you theres one golden rule. Don’t mix sea and land. You either do a chicken/sausage gumbo or a seafood gumbo. Not mix the two together. My granny is rolling over in her grave right now.
Seriously? It’s her recipe, not your grandmother’s.
But it is not authentic! Cajuns know! Come visit South Louisiana for a real treat!
I’ve not seen a sworn affidavit in the recipe attesting to any authenticity. However, this recipe has clearly been well received & then some (note the reviews). Guess
Everything about this recipe is great except for the seasoning. It’s not enough for the size of the recipe. Change the tablespoon of Cajun spice to a heaping tablespoon and then add a heaping tablespoon of old bay seasoning and a 1/2-1 teaspoon of cayenne pepper (depending on how spicy you like it) and this recipe is amazing.
Thats the gift of gumbo, you can add or take away whatever your taste is satisfied with. The simple fact is no 2 gumbos are the same. For example, my family put boiled eggs in it. It didnt add flavor to the gumbo but it made the boiled egg taste that much better.
I make this all the time..easy and good…
How many gallons does this make?
The best gumbo ever!! I have made this for my guest five times, and everyone has eaten every drop in morsel. It is worth making, and the first step is time consuming with stirring the roux, however it’s worth every stir. You will not regret it.!!!
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.
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 😎
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!
The recipe was awesome
Everyone loves this recipe. I’ve made it 5-6 times. Fantastic.
Just enough heat for me. Very nice flavor! Will defiantly make again. Long process but soooo worth it.
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?
Bonjour,
qu’est-ce qu’une saucisse andouille en France ? Pour pouvoir réaliser votre recette. Merci par avance.
Cordialement,
Jennifer