Cajun Seafood and Andouille Sausage Gumbo

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
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Welcome to a cozy journey through Cajun cuisine with this hearty seafood and andouille sausage gumbo. This dish combines the rich flavors of the South with a comforting warmth, perfect for a family gathering or a chilly evening.

Ingredients for Cajun Seafood and Andouille Sausage Gumbo

The backbone of this gumbo is the roux, made from vegetable oil and all-purpose flour. It adds a nutty flavor and thickens the stew. Onion, bell pepper, and celery form the holy trinity of Cajun cooking, providing a flavorful base. Garlic adds an aromatic punch. Andouille sausage introduces a spicy, smoky element, which complements the shrimp and crab meat for a seafood delight. Chicken broth is the liquid gold that brings everything together, while bay leaves, Cajun seasoning, thyme, smoked paprika, and cayenne pepper layer in the complex flavors. Finally, fresh parsley and green onions add a burst of color and freshness.

Tips & Tricks

  • Keep the heat consistent when making the roux to avoid burning it — patience is key.
  • Use fresh seafood if you can; it really enhances the flavor.
  • If the gumbo is too thick, add a bit more broth to reach your desired consistency.

Serving Suggestions

This gumbo pairs beautifully with a side of crusty French bread to soak up the delicious broth. For a true Southern experience, serve it alongside a simple green salad dressed with a tangy vinaigrette.

Frequently Asked Questions

Can I use frozen shrimp?
Yes, just make sure they're fully thawed before cooking.
How spicy is this gumbo?
It has a medium heat level, but you can adjust the cayenne pepper to suit your taste.
Can I make this gumbo in advance?
Absolutely! In fact, it tastes even better the next day after the flavors have melded.

Cajun Seafood and Andouille Sausage Gumbo Recipe Walkthrough

Start by heating your vegetable oil in a large pot over medium heat. Whisk in the flour to create your roux. You want to keep stirring constantly for about 10-15 minutes until it reaches a rich chocolate color. Trust me, this is worth the effort as it forms the flavor base.

Once your roux is ready, toss in the chopped onion, bell pepper, and celery. Stir them around for about 5 minutes until they soften and release their flavors. Add the garlic and let it cook for another minute, which will give you a lovely aroma.

Next, add the andouille sausage, shrimp, and crab meat. Stir these in and let them cook for about 5 minutes. The sausage will render its fat, adding even more flavor.

Pour in the chicken broth and add the bay leaves, Cajun seasoning, thyme, smoked paprika, salt, and cayenne pepper. Increase the heat to bring it to a boil, then reduce to a simmer for 45 minutes, stirring occasionally.

Finally, stir in the parsley and green onions just before serving. This will keep them bright and fresh. Serve hot over cooked white rice for a complete meal.

Why You'll Love This Recipe

  • Perfectly balanced blend of spices that offer a kick without overwhelming your taste buds.
  • Combines fresh seafood and savory sausage for a protein-packed meal.
  • The rich, dark roux brings in a depth of flavor that is truly satisfying.
  • Great for feeding a crowd — it scales up beautifully.

Ingredients

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 pound andouille sausage, sliced
1 pound shrimp, peeled and deveined
1 pound crab meat
6 cups chicken broth
2 bay leaves
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt to taste
1/2 teaspoon cayenne pepper
1/4 cup chopped fresh parsley
2 green onions, sliced
Cooked white rice, for serving

Step-by-step Instructions

1. In a large pot, heat the vegetable oil over medium heat and whisk in the flour. Cook, stirring constantly, until the roux is the color of chocolate, about 10-15 minutes.
2. Add the chopped onion, bell pepper, and celery to the roux, and cook, stirring, for about 5 minutes until the vegetables are tender.
3. Stir in the garlic and cook for another 1 minute.
4. Add the andouille sausage, shrimp, and crab meat to the pot. Cook for 5 minutes, stirring occasionally.
5. Pour in the chicken broth and add the bay leaves, Cajun seasoning, thyme, smoked paprika, salt, and cayenne pepper. Bring to a boil, then reduce the heat and simmer for 45 minutes, stirring occasionally.
6. Stir in the chopped parsley and green onions before serving.
7. Serve hot over cooked white rice.

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