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Seafood Gumbo

A hearty dish that combines crab, shrimp, and sausage in a rich, flavorful broth—perfect for busy weeknights or cozy gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Seafood, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the gumbo
  • 1 pound andouille sausage, sliced
  • 1 pound shrimp, peeled and deveined
  • 1 pound crab meat (or crab legs for flair)
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes
  • 6 cups seafood stock (or chicken stock if you’re in a pinch)
  • 1 tablespoon Cajun seasoning Don’t be shy!
  • 1 bay leaf
  • 2 cups okra, sliced (fresh or frozen)
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Cooked rice, for serving

Method
 

Preparation and Cooking
  1. In a large pot over medium heat, sauté the sausage slices until they’re browned (about 5 minutes). Remove and set aside.
  2. In the same pot, add onions, green bell pepper, celery, and garlic. Sauté until the vegetables are tender and fragrant.
  3. Stir in the diced tomatoes, seafood stock, Cajun seasoning, bay leaf, and okra. Bring this mix to a gentle boil, then reduce the heat and let it simmer for about 15 minutes.
  4. Add the shrimp and crab. Stir gently and cook for another 5-7 minutes, until the shrimp are pink and opaque. Season with salt and pepper to taste.
  5. Discard the bay leaf, and ladle the gumbo over a bowl of fluffy white rice. Garnish with fresh parsley.

Notes

For enhanced flavor, let the broth simmer longer. Feel free to swap the sausage for chicken or use your favorite seafood. This gumbo freezes well for convenient meals later.