Seafood Gumbo with Shrimp, Crab, and Sausage is a soulful, comforting dish straight from the heart of Louisiana’s Creole and Cajun traditions. It’s a thick, flavorful stew layered with smoky sausage, sweet shrimp, tender crab meat, and aromatic vegetables — all simmered together in a rich, dark roux-based broth. Every bite is a perfect balance of spice, depth, and coastal flavor.
Gumbo is more than a meal — it’s an experience. Originating from Louisiana, gumbo beautifully combines French, African, and Native American culinary influences. The dish is traditionally served over rice, making it hearty, filling, and deeply satisfying.
Why I Love This Recipe
I love this Seafood Gumbo because it feels like a warm hug in a bowl. The combination of smoky and spicy flavors with the sweetness of fresh seafood makes it irresistible. Each spoonful bursts with complexity — the roux adds depth, the sausage brings smokiness, and the seafood adds richness and freshness.
It’s also a wonderful dish for gatherings. Gumbo brings people together — it’s meant to simmer slowly, filling your kitchen with mouthwatering aromas while you share good company and conversation.
Why It’s a Must-Try Dish
This gumbo is a must-try because it’s a classic example of Southern comfort food done right. It’s an iconic Louisiana dish that showcases how simple ingredients — when combined with time and love — can become something extraordinary.
It’s perfect for family dinners, special occasions, or when you just want to treat yourself to something bold and flavorful. The mix of shrimp, crab, and sausage gives it both a land-and-sea richness that’s hard to beat.
Preparation & Cooking Time
- Preparation Time: 25 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Servings: 6
- Calories: ~520 kcal per serving
Cuisine and Course
- Cuisine: Cajun / Creole (Southern United States)
- Course: Main Course / Stew
Ingredients
For the Roux:
- ½ cup all-purpose flour
- ½ cup vegetable oil (or butter)
For the Gumbo:
- 1 lb shrimp, peeled and deveined
- ½ lb crab meat (lump or claw)
- ½ lb smoked sausage (andouille or kielbasa), sliced
- 1 onion, finely chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups seafood stock (or chicken broth)
- 1 can (14 oz) diced tomatoes (optional for Creole-style gumbo)
- 2 tsp Creole seasoning (or Cajun seasoning)
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- 2 bay leaves
- Salt and black pepper, to taste
- 1 tbsp Worcestershire sauce
- 2 tbsp chopped fresh parsley
- 3 green onions, chopped
- 2 cups cooked white rice (for serving)
Optional:
- 1 tbsp filé powder (ground sassafras leaves) for thickening and flavor
Simple Cooking Directions
- Make a dark roux with flour and oil.
- Sauté vegetables and sausage in the roux.
- Add stock, seasoning, and simmer to build flavor.
- Stir in shrimp and crab at the end for tenderness.
- Serve over rice and garnish with herbs.
Step-by-Step Preparation Method
Step 1: Make the Roux
- In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat.
- Gradually whisk in flour until smooth.
- Stir constantly for 15–20 minutes, until the roux turns a deep chocolate-brown color (but not burnt).
- This step is crucial — the roux gives gumbo its signature depth and flavor.
Step 2: Add the “Holy Trinity”
- Add chopped onion, bell pepper, and celery to the roux.
- Stir and cook for 5–6 minutes, until softened and fragrant.
- Add minced garlic and cook for 1 more minute.
Step 3: Add the Sausage
- Stir in sliced smoked sausage and cook for 3–4 minutes to release its oils and smoky flavor.
Step 4: Build the Broth
- Slowly add seafood stock while stirring to avoid lumps.
- Add diced tomatoes (if using), bay leaves, Worcestershire sauce, Creole seasoning, paprika, cayenne, salt, and pepper.
- Bring to a simmer, then reduce heat to low and cook uncovered for 30–40 minutes, stirring occasionally.
Step 5: Add Seafood
- Add shrimp and crab meat during the last 10 minutes of cooking.
- Simmer gently until shrimp turn pink and are cooked through.
- Stir in parsley and green onions.
Step 6: Finish and Serve
- Adjust seasoning to taste.
- Remove bay leaves and discard.
- Serve gumbo hot over cooked white rice.
- Sprinkle filé powder on top for authentic flavor (optional).
How to Serve
Serve gumbo in deep bowls over a scoop of steamed white rice. Garnish with chopped parsley or green onions and serve with:
- Warm crusty bread or cornbread
- Hot sauce on the side for spice lovers
- A cold beer or iced tea for the perfect Southern experience
Additional Recipe Tips
- Don’t rush the roux: The darker it gets, the richer the flavor. Stir constantly!
- Add seafood at the end: Overcooking shrimp or crab will make them rubbery.
- Use good-quality stock: It makes a huge difference in depth of flavor.
- Let it rest: Gumbo tastes even better after sitting for a few hours or overnight.
- Control heat: Adjust cayenne or hot sauce based on your spice preference.
Variations
- Chicken and Sausage Gumbo: Replace seafood with chicken thighs for a meatier version.
- Vegetarian Gumbo: Use okra, mushrooms, and beans instead of meat and seafood.
- Creole-Style Gumbo: Add tomatoes for a tangier flavor.
- Okra Gumbo: Include 1 cup of sliced okra for traditional thickness and taste.
- Seafood-Only Gumbo: Skip sausage and add more shrimp, crab, and maybe scallops.
Freezing and Storage
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Gumbo freezes beautifully (without rice) for up to 3 months.
- Reheating: Thaw overnight in the refrigerator and reheat gently over low heat. Add a splash of stock or water to loosen the texture.
Special Equipment Needed
- Heavy-bottomed pot or Dutch oven
- Wooden spoon or whisk (for roux stirring)
- Ladle
- Rice cooker or pot for cooking rice
Conclusion
Seafood Gumbo with Shrimp, Crab, and Sausage is the soul of Louisiana cuisine — bold, comforting, and brimming with layers of flavor. The smoky sausage, rich roux, and tender seafood come together in a dish that’s hearty yet elegant.
It’s the perfect example of how food can tell a story — of culture, warmth, and tradition. Whether you’re cooking it for family, friends, or just yourself, this gumbo will fill your kitchen with irresistible aromas and your heart with joy.
Seafood Gumbo with Shrimp, Crab, and Sausage
Description
Seafood Gumbo with Shrimp, Crab, and Sausage is a soulful, comforting dish straight from the heart of Louisiana’s Creole and Cajun traditions. It’s a thick, flavorful stew layered with smoky sausage, sweet shrimp, tender crab meat, and aromatic vegetables — all simmered together in a rich, dark roux-based broth. Every bite is a perfect balance of spice, depth, and coastal flavor.
Ingredients
For the Roux:
For the Gumbo:
Optional:
Instructions
-
Step 1: Make the Roux : In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat. Gradually whisk in flour until smooth. Stir constantly for 15–20 minutes, until the roux turns a deep chocolate-brown color (but not burnt). This step is crucial — the roux gives gumbo its signature depth and flavor.
-
Step 2: Add the “Holy Trinity” : Add chopped onion, bell pepper, and celery to the roux. Stir and cook for 5–6 minutes, until softened and fragrant. Add minced garlic and cook for 1 more minute.
-
Step 3: Add the Sausage : Stir in sliced smoked sausage and cook for 3–4 minutes to release its oils and smoky flavor.
-
Step 4: Build the Broth : Slowly add seafood stock while stirring to avoid lumps. Add diced tomatoes (if using), bay leaves, Worcestershire sauce, Creole seasoning, paprika, cayenne, salt, and pepper. Bring to a simmer, then reduce heat to low and cook uncovered for 30–40 minutes, stirring occasionally.
-
Step 5: Add Seafood : Add shrimp and crab meat during the last 10 minutes of cooking. Simmer gently until shrimp turn pink and are cooked through. Stir in parsley and green onions.
-
Step 6: Finish and Serve : Adjust seasoning to taste. Remove bay leaves and discard. Serve gumbo hot over cooked white rice. Sprinkle filé powder on top for authentic flavor (optional).
