Seafood Gumbo with Andouille Sausage

Rating: 4.00
(1)
By Dave
July 22, 2022
Yum

Seafood gumbo with with andouille sausage, crab claws, clams and gulf shrimp is one of those delicious dishes that is uniquely Southern.

Start by Making a Roux

Seafood gumbo begins with a roux that is very simple to make and involves mixing flour with oil and baking it. Preheat the oven to 350˚F. Place the vegetable oil and flour into a 5 or 6 qt Dutch oven and whisk to combine. Bake it uncovered for 90 minutes, whisking every 30 minutes. That is all there is to it. This will become the thickening base for the gumbo.

Add Flour to the Oil and Stir
Add Flour to the Oil and Stir
Roux is Ready for the Oven
Roux is Ready for the Oven

Make Shrimp Stock

While the roux is baking, make some shrimp stock. This is incredibly easy and is far better than commercial shrimp stock of fish stock. Just peel the shells off the shrimp and boil them. Remember to refrigerate the shrimp while the stock is cooking.

Make Shrimp Stock From the Shrimp Shells
Make Shrimp Stock From the Shrimp Shells

Put Together the Seafood Gumbo

Now it starts getting interesting. It’s time to sauté the vegetables and build the base of the gumbo.

When the roux is done cooking, remove the Dutch oven and place on on the stove top over medium heat. Add the vegetables (except for the tomatoes) and cook for 7 – 8 minutes or until onions are translucent and the other vegetables have softened.

Sauté the Vegetables Until Softened
Sauté the Vegetables Until Softened

Next, add the tomatoes, salt, black pepper, thyme, cayenne pepper and bay leaves and stir.

Add the Tomatoes, Bay Leaves and Spices
Add the Tomatoes, Bay Leaves and Spices

Slowly add the shrimp stock then reduce the heat to low, cover and simmer for 30 minutes. Fair Warning: This is going to smell GREAT.

Ready for the Shellfish
Seafood Gumbo is Ready for the Shellfish

Then, carefully add the clams, crab claws, sausage and shrimp. Stir it to combine and sprinkle in the file powder while stirring constantly. File powder is made from ground up leaves of the sassafras tree and is an essential ingredient in gumbo. I found it at my local market.

Add the File Powder
Add the File Powder to the Seafood Gumbo

Continue to stir for 1 additional minute. Cover and simmer on the lowest heat setting for 10 minutes.

Add the Shellfish and Sausage and Simmer
Add the Shellfish and Sausage and Simmer

Fry Up Some Okra

Just before it’s time to serve, fry up some okra to place on top of the gumbo before serving.

Heat 2 inches of canola oil in a high sided pan over medium heat to 350˚F. Place the cornmeal in a shallow baking dish and season it with salt and pepper. Toss the okra in the cornmeal mixture and fry in small batches until golden brown. Remove the okra with a slotted spoon and drain on paper towels. Season with salt and pepper.

Fry the Okra
Fry the Okra

Put it All Together

Divide the gumbo among 4 shallow bowls. Top with fried okra, chopped parsley and chives, then serve.

Seafood Gumbo with Andouille Sausage
Seafood Gumbo with Andouille Sausage

Other Great Recipes to Try

Watch How to Make Seafood Gumbo on YouTube

Seafood Gumbo with Andouille Sausage

Seafood Gumbo with Andouille Sausage

4 from 1 vote
A terrific seafood gumbo with andouille sausage, crab claws, clams and gulf shrimp. It's absolutely fantastic, give it a try.
Servings 4 servings
Prep Time 20 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 50 mins

Ingredients
  

Roux

  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour

Stock

  • 2 quarts water
  • 12 shrimp shells

Gumbo

  • 1 cup yellow onion chopped
  • 4 ribs celery chopped
  • 2 carrots peeled and diced
  • 1/2 cup green pepper chopped
  • 1/2 cup red pepper chopped
  • 5 cloves garlic chopped
  • 2 roma tomatoes seeded and chopped
  • 1 tbs kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1 tsp fresh thyme chopped
  • 1/4 tsp cayenne pepper
  • 2 bay leaves
  • 4 crab claws
  • 1 lb littleneck clams scrubbed
  • 6 oz andouille sausage cut into 1/4 inch slices and browned
  • 12 medium shrimp raw, heads removed, shelled
  • 1 tbs file powder
  • 1 tbs chives chopped
  • 2 tsp parsley chopped

Fried Okra

  • 1/2 lb okra cut into 1/4 inch pieces
  • 1 1/2 cups yellow cornmeal
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper freshly ground

Instructions
 

Bake the Roux

  • Preheat the oven to 350˚F. Place the vegetable oil and flour into a 5 or 6 qt Dutch oven and whisk to combine. Bake uncovered for 90 minutes, whisking every 30 minutes.
    Add Flour to the Oil and Stir

Make the Stock

  • While the roux is baking, clean and peel the shrimp and refrigerate. Place the shells in a 4 quart saucepan with 2 quarts of water and bring to a boil over high heat. Decrease the heat to low and simmer. Reduce to 1 quart (about an hour). Remove from the heat and strain the stock into a new pot.
    Make Shrimp Stock From the Shrimp Shells

Make the Gumbo

  • When the roux is done, remove the Dutch oven and place on on the stove top over medium heat. Add the onions, celery, carrots, green pepper, red pepper and garlic. Cook for 7 – 8 minutes or until onions are translucent and the other vegetables have softened. Add the tomatoes, salt, black pepper, thyme, cayenne pepper and bay leaves and stir. Slowly add the shrimp stock while whisking continually. Reduce the heat to low, cover and simmer for 30 minutes.
    Sauté the Vegetables Until Softened
  • Carefully add the clams, crab claws, sausage and shrimp. Stir to combine. Sprinkle in the file powder while stirring constantly. Continue to stir for 1 additional minute. Cover and simmer on the lowest heat setting for 10 minutes.
    Add the File Powder to the Seafood Gumbo

Crispy Okra

  • Heat 2 inches of canola oil in a high sided pan over medium heat to 350˚F. Place the cornmeal in a shallow baking dish and season with salt and pepper. Toss the okra in the cornmeal mixture and fry in small batches until golden brown. Remove the okra with a slotted spoon and drain on paper towels. Season with salt and pepper.
    Fry the Okra

Put it All Together

  • Divide the gumbo among 4 shallow bowls. Top with fried okra, chopped parsley and chives, then serve.
    Seafood Gumbo with Andouille Sausage

Video

Nutrition

Serving: 1bowlCalories: 382kcalCarbohydrates: 25gProtein: 15gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 46mgSodium: 2502mgPotassium: 774mgFiber: 6gSugar: 7gVitamin A: 6785IUVitamin C: 65mgCalcium: 130mgIron: 2mg
Calories: 382kcal
Cost: $22
Course: Main Course
Cuisine: American, Seafood
Keyword: gumbo, seafood gumbo, seafood tempura, shrimp gumbo

Join the Conversation

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Like
Close
Copyright © 2021 LEMON & LIMES.
Made with by Loft.Ocean. All rights reserved.
Close
Popular Search: