Seafood Gumbo
- 30m Prep Time
- 1h 0mCook Time
- 1h Ready In
A rich and spicy seafood gumbo with andouille sausage, shrimp, crabmeat, and oysters, served over rice. This classic Louisiana dish features a dark roux and a flavorful broth.
Ingredients
- 8 ounces andouille sausage or tasso ham, cut into ½-inch-thick slices or chunks
- 4 tablespoons (½ stick) butter
- ¼ cup vegetable oil
- ½ cup all-purpose flour
- 2 onions, chopped
- 3 celery ribs, chopped
- 1 large green bell pepper, chopped
- 4 to 6 garlic cloves, minced
- 1 to 2 jalapeño or serrano peppers, seeded and minced
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 1 5 cups Shrimp or Shellfish Stock, Fish Stock, Quick Seafood Stock, Poultry Stock, or Chicken Broth (opens in new tab)
- 8 ounces peeled shrimp
- 8 ounces lump crabmeat, picked over for shells and cartilage
- (1 ½ cups sliced okra)
- 16 medium to large live oysters, shucked, with juices strained and added, or about 1 pint of pasteurized oysters, with their liquor
- Salt and black pepper to taste
- Cooked jasmine rice
- Chopped parsley or celery leaves
- Chopped green onion
- (Filé powder)
- Louisiana-style hot sauce
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 8 ounces andouille sausage or tasso ham, cut into ½-inch-thick slices or chunks
- 4 tablespoons (½ stick) butter
- ¼ cup vegetable oil
- ½ cup all-purpose flour
- 2 onions, chopped
- 3 celery ribs, chopped
- 1 large green bell pepper, chopped
- 4 to 6 garlic cloves, minced
- 1 to 2 jalapeño or serrano peppers, seeded and minced
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 1 5 cups Shrimp or Shellfish Stock, Fish Stock, Quick Seafood Stock, Poultry Stock, or Chicken Broth
- 8 ounces peeled shrimp
- 8 ounces lump crabmeat, picked over for shells and cartilage
- (1 ½ cups sliced okra)
- 16 medium to large live oysters, shucked, with juices strained and added, or about 1 pint of pasteurized oysters, with their liquor
- Salt and black pepper to taste
- Cooked jasmine rice
- Chopped parsley or celery leaves
- Chopped green onion
- (Filé powder)
- Louisiana-style hot sauce
Let's Cook
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Step 1.
Brown in a Dutch oven over medium heat: 8 ounces andouille sausage or tasso ham, cut into ½-inch-thick slices or chunks
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Step 2.
Transfer to paper towels to drain. Drain the rendered fat from the pot and add: 4 tablespoons (½ stick) butter; ¼ cup vegetable oil
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Step 3.
Once the butter has melted, whisk in a little at a time: ½ cup all-purpose flour
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Step 4.
Cook, stirring constantly with a wooden spoon or whisk until the roux turns dark mahogany brown, about 20 minutes. Add and cook, stirring, until softened, about 10 minutes: 2 onions, chopped; 3 celery ribs, chopped; 1 large green bell pepper, chopped
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Step 5.
Add and cook, stirring, for another 3 minutes: 4 to 6 garlic cloves, minced; 1 to 2 jalapeño or serrano peppers, seeded and minced; 1 bay leaf; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon dried thyme; 1 teaspoon dried oregano; ½ teaspoon cayenne pepper
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Step 6.
Add: 5 cups Shrimp or Shellfish Stock, Fish Stock, Quick Seafood Stock, Poultry Stock, or Chicken Broth
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Step 7.
Bring to a boil, add the reserved browned sausage, and simmer for 20 minutes. Add: 8 ounces peeled shrimp; 8 ounces lump crabmeat, picked over for shells and cartilage; (1 ½ cups sliced okra)
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Step 8.
Return to a boil, then reduce the heat and simmer for another 10 minutes. Add: 16 medium to large live oysters, shucked, with juices strained and added, or about 1 pint of pasteurized oysters, with their liquor
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Step 9.
Heat just until the oysters are plump. Season with: Salt and black pepper to taste
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Step 10.
Serve over: Cooked jasmine rice
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Step 11.
Sprinkle with: Chopped parsley or celery leaves; Chopped green onion
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Step 12.
Have on the table: (Filé powder); Louisiana-style hot sauce