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Louisiana Seafood & Sausage Gumbo

Louisiana Seafood & Sausage Gumbo

This quick and hearty Louisiana Seafood & Sausage Gumbo brings the soul of Southern comfort food to your kitchen with smoky andouille sausage, tender shrimp, bold spices, and a deep, dark roux — ready in just one pot.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Cajun, Southern
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Roux Base
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
Holy Trinity
  • 1 large onion diced
  • 1 green bell pepper diced
  • 2 stalks celery chopped
  • 4 cloves garlic minced
Proteins & Stock
  • 1 lb andouille sausage sliced
  • 1 lb raw shrimp peeled and deveined
  • 1/2 lb lump crab meat optional
  • 6 cups seafood stock or chicken stock
Seasoning & Garnish
  • 2 bay leaves
  • 1 tbsp Cajun seasoning
  • 1 tsp thyme
  • salt and pepper to taste
  • cooked white rice for serving
  • chopped green onions and parsley for garnish

Equipment

  • Large Pot
  • Wooden Spoon
  • Cutting Board
  • Chef’s Knife

Method
 

  1. Combine oil and flour in a large pot over medium heat, stirring constantly for 20–25 minutes until the roux turns deep brown and smells nutty.
  2. Add diced onion, green bell pepper, and celery. Cook 5–7 minutes until softened, then add garlic and cook 1 more minute.
  3. Add sliced andouille sausage, brown slightly, then stir in Cajun seasoning, thyme, salt, and pepper.
  4. Pour in stock and add bay leaves. Bring to a boil, then reduce heat and simmer for 30 minutes.
  5. Add shrimp and crab meat during the final 10 minutes. Stir gently and adjust seasoning.
  6. Serve over warm white rice. Garnish with green onions and parsley. Add hot sauce if desired.

Notes

This recipe freezes beautifully and tastes even better the next day. Use fresh Gulf seafood if available, and don't skip the roux – it's the soul of gumbo!