Print Recipe

Seafood Gumbo

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Seafood, Soups, Stews, Chowders
Keyword: cajun food, gumbo, soup
Servings: 6

Ingredients

Roux

  • 3/4 cup vegetable oil
  • 3/4 cup flour

Gumbo

  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup green bell pepper, chopped
  • 1 cup red bell pepper, chopped
  • 1 cup yellow bell pepper, chopped
  • 6 cup seafood or chicken broth
  • 1 tsp cayenne pepper
  • 5 large bay leaves
  • 1 large Dungeness crab (or your local favorite 1lb +) body shell reserved, if available
  • 8 large shrimp, cleaned well, peeled with tail left on
  • 1 cup andouille sausage, sliced in rounds on a bias
  • 1 tbsp parsley
  • 1 tsp salt
  • 1 tsp Cajun seasoning
  • 3 tsp file powder

Instructions

Roux

  • Heat oil in a heavy bottom pot over medium high heat.  Stir in flour using a wooden spoon.  Continue stirring until roux is copper penny colored.  This could take up to 20 minutes. Do not stop stirring because it will burn and taste horrible.

Gumbo

  • After roux is copper penny colored, add onion, celery and pepper.  Stir to combine 2-3 minutes until softened. 
  • Add broth, cayenne, bay leaves and body shell of crab, if using. Simmer for 20 minutes.
  • Remove body shell of crab.  Add crab meat, shrimp, andouille sausage, parsley, salt, Cajun seasoning and file powder.  Simmer for another 10 minutes. 
  • Serve with rice, chopped green onions and crusty french bread