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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
Servings: 8 People
Course: Main Course
Cuisine: American, Cajun
Ingredients Method

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

Method
 

  1. Prep all the vegetables.
Cook the Sausage:
  1. 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:
  1. 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:
  1. 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:
  1. 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:
  1. 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:
  1. Serve the gumbo alongside cooked white rice, topped with sliced green onions, and a crusty piece of bread for dipping.
  2. Enjoy your delicious Sausage Seafood Gumbo!