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Sausage and Seafood Gumbo

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.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Course
Cuisine American, Cajun
Servings 8 People

Ingredients
  

  • 1 Tbsp Oil
  • 14 oz Smoked Sausage Diced
  • ½ Cup Oil
  • ½ Cup Butter
  • 1 Cup All-Purpose Flour
  • 2 Onions Diced
  • 2 Green Peppers Diced
  • 4 Stalks of Celery Diced
  • 4-5 Garlic Cloves Minced
  • 15 oz Stewed Tomatoes
  • 15 oz Roasted Diced Tomatoes
  • 3 Bay Leaves
  • 8-10 Cups Chicken Broth
  • 2 Lbs Shrimp Peeled and Deveined
  • 12 oz Crawfish Tails

Optional Ingredients

  • 1 Tbsp Better than Chicken Bouillon Paste
  • 1 Tbsp Better than Roasted Garlic Bouillon Paste
  • Sliced Green Onions

Seafood Seasoning

  • 2 tsp Salt
  • 2 tsp Black Pepper
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Parsley
  • 1 tsp Oregano
  • ½ tsp Dill

Instructions
 

  • Prep all the vegetables.

Cook the Sausage:

  • 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.
  • Enjoy your delicious Sausage Seafood Gumbo!
Keyword Comfort Food, Fried Rice, Seafood, Shrimp, Stew