Unique Creole Seafood Gumbo with Andouille Sausage

🕒 Prep: 20 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 8
★★★★★
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This unique Creole Seafood Gumbo with Andouille Sausage is a delightful twist on a classic. With its rich, spicy flavors and aromatic ingredients, it embodies the essence of Creole cooking. Perfect for any season, this gumbo will transport you straight to the vibrant streets of New Orleans.

Ingredients for Unique Creole Seafood Gumbo with Andouille Sausage

The heart of this gumbo is the roux, made from equal parts vegetable oil and flour. This provides the base flavor and thickening agent. The trinity of onion, bell pepper, and celery adds essential aromatic depth. Garlic enhances the overall flavor profile, lending a subtle heat. Andouille sausage brings a smoky, spicy kick. Fresh shrimp and crabmeat add sweetness and seafood richness, while okra helps thicken the gumbo and adds its own unique texture. Diced tomatoes give a tangy brightness. The chicken stock is the liquid backbone, supporting all the flavors. Bay leaves, salt, black pepper, and cayenne pepper add layers of seasoning. Worcestershire sauce and hot sauce bring umami and heat. Finally, green onions and parsley add a fresh finish.

Tips & Tricks

  • Keep stirring the roux constantly to avoid burning it.
  • Use fresh seafood for the best flavor and texture.
  • Adjust the cayenne pepper to your preferred spice level.
  • For a thicker gumbo, cook the roux until it’s slightly darker.

Serving Suggestions

This gumbo is perfect served over fluffy white rice, which helps soak up all the delicious flavors. Pair it with a side of warm, crusty French bread to mop up every last drop. A simple green salad can provide a refreshing contrast to the rich gumbo.

Frequently Asked Questions

Can I make this gumbo ahead of time?
Yes, gumbo often tastes even better the next day as the flavors continue to develop.
What can I use instead of andouille sausage?
Smoked sausage or kielbasa can be used as alternatives if andouille is unavailable.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Unique Creole Seafood Gumbo with Andouille Sausage Recipe Walkthrough

Start by heating your vegetable oil in a large pot over medium heat. Gradually whisk in the flour, stirring constantly. This is your roux, and you want it to reach a rich chocolate brown color, which should take about 15-20 minutes. Keep the heat steady and don’t rush—this step is crucial for deep flavor.

Once your roux is ready, add the chopped onion, bell pepper, celery, and garlic. Stir these into the roux and let them cook together for about 5 minutes until the veggies are tender. This combination is the aromatic base of your gumbo.

Next, toss in the sliced andouille sausage, shrimp, crabmeat, and okra. Cook for another 5 minutes. You want the shrimp to just turn pink and the sausage to brown a little, which will add a wonderful depth of flavor.

Now, add the diced tomatoes, chicken stock, bay leaves, salt, black pepper, cayenne pepper, Worcestershire sauce, and hot sauce. Stir everything well to combine, ensuring the roux is fully mixed into the liquid.

Bring your gumbo to a simmer, then reduce the heat to low. Let it cook uncovered for 45 minutes, stirring occasionally. This simmering time allows all the flavors to meld beautifully.

Once it's finished simmering, remove the pot from the heat and stir in the green onions and parsley. Taste and adjust the seasonings if needed. Serve your gumbo hot over cooked white rice.

Why You'll Love This Recipe

  • Perfect balance of spicy and savory flavors.
  • Rich, deep flavor from a classic dark roux.
  • Features fresh seafood and smoky sausage.
  • Hearty enough to be a meal on its own.
  • Brings a taste of the South to your table.

Ingredients

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 lb andouille sausage, sliced
1 lb shrimp, peeled and deveined
1/2 lb crabmeat
1/2 lb okra, sliced
1 can (14.5 oz) diced tomatoes
6 cups chicken stock
2 bay leaves
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 tbsp Worcestershire sauce
1 tbsp hot sauce
3 green onions, chopped
1/4 cup fresh parsley, chopped
3 cups cooked white rice

Step-by-step Instructions

1. In a large pot, heat the vegetable oil over medium heat. Gradually whisk in flour, stirring constantly, to create a roux. Cook until the roux is a rich chocolate brown, about 15-20 minutes.
2. Add the chopped onion, bell pepper, celery, and garlic to the roux. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
3. Stir in the sliced andouille sausage, shrimp, crabmeat, and okra. Cook for another 5 minutes, allowing the shrimp to turn pink and the sausage to brown slightly.
4. Add the diced tomatoes, chicken stock, bay leaves, salt, black pepper, cayenne pepper, Worcestershire sauce, and hot sauce. Stir well to combine.
5. Bring the gumbo to a simmer, reduce heat to low, and cook uncovered for 45 minutes, stirring occasionally.
6. Remove gumbo from heat and stir in green onions and parsley. Adjust seasoning to taste.
7. Serve hot over cooked white rice.

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