This Sausage Seafood Gumbo is a flavorful and hearty dish perfect for any occasion. Start by cooking diced smoked sausage in a large pot until browned, then set it aside. In the same pot, create a rich roux by combining butter, oil, and flour, cooking until it reaches a deep peanut butter color. Add diced onions, green peppers, celery, and minced garlic, cooking until the vegetables soften. Stir in stewed tomatoes, roasted diced tomatoes, chicken broth, and bay leaves, bringing the mixture to a simmer. Allow the gumbo to simmer for 1 to 2 hours, adjusting the seasoning and consistency with additional broth as needed. Finally, add peeled and deveined shrimp and crawfish tails, cooking until the shrimp turn pink. Serve the gumbo over cooked white rice, garnished with sliced green onions and accompanied by crusty bread for dipping. Optional ingredients like Better than Bouillon pastes and seafood seasoning can enhance the dish’s depth of flavor.
This Sausage Seafood Gumbo is a rich and flavorful dish made with smoked sausage, shrimp, and crawfish tails simmered with vegetables in a hearty roux-based broth. It's seasoned to perfection and served over rice, making it a comforting and satisfying meal. Optional additions like Better than Bouillon pastes and seafood seasoning can enhance its depth of flavor.
Heat 1 tbsp of oil in a large stock pot (8 qt or larger) and cook the diced sausage for 3-4 minutes until browned. Remove from pot and set aside.
Make the Roux:
Melt butter in the pot and add ½ cup of oil. Whisk in the flour. Cook on low medium heat for 20-30 minutes, stirring constantly. If the roux burns, you will need to start over. The roux is ready when it darkens to the color of peanut butter and has a nutty smell.
Cook the Vegetables:
Add the diced onions, celery, and green peppers to the roux. Cook for 4-5 minutes or until the veggies are soft, stirring occasionally. Add the garlic, seafood seasoning, and Better than Bouillon if using. Cook for another 2-3 minutes.
Simmer the Gumbo:
Add the stewed tomatoes, roasted diced tomatoes, chicken broth, and bay leaves. Stir everything together and bring to a low simmer. Let it simmer for 1 to 2 hours, stirring occasionally. Taste after the first hour and adjust the seasoning if needed. If the stew is too thick, add more broth 1 cup at a time, allowing 15 minutes before adding more.
Add Seafood:
After the stew has simmered for 2 hours, add the shrimp and crawfish tails. Cook for 5 minutes or until the shrimp is pink.
Serve:
Serve the gumbo alongside cooked white rice, topped with sliced green onions, and a crusty piece of bread for dipping.