Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat
- 1/2 cup andouille sausage, sliced
- 1/2 cup onion, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup celery, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups seafood stock
- 2–3 tablespoons gumbo filé powder
- 2–3 tablespoons hot sauce
- 1 teaspoon cayenne pepper
- 2 bay leaves
- Salt and pepper to taste
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- Cooked white rice, for serving
- Chopped green onions, for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the flour and stir constantly to create a roux, cooking until it’s a deep brown color (about 15-20 minutes).
- Add the diced onion, bell pepper, celery, and garlic to the roux, stirring until soft.
- Stir in the andouille sausage for a few minutes.
- Pour in the diced tomatoes, seafood stock, bay leaves, hot sauce, cayenne pepper, gumbo filé powder, salt, and pepper. Bring to a gentle simmer.
- Cook for about 30-40 minutes, stirring occasionally.
- Add the shrimp and crab, cooking until shrimp are pink (about 5-7 minutes).
- Serve over cooked white rice, garnished with green onions.
Notes
Gumbo is best the next day; refrigerate or freeze leftovers for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern
- Diet: Pescatarian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg