Sausage and seafood Gumbo Recipe
Prep Time:
30 minutes
Cook Time:
2 hours
Servings:
8 Servings
Ingredients
  • 1 cup canola oil
  • 1 cup all-purpose flour
  • 10 cups shrimp stock
  • 1 (14½-ounce) can diced tomatoes, drained
  • 1 tablespoon Cajun seasoning
  • 2 teaspoons dried basil
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • 20 garlic cloves, roughly chopped
  • 4 celery stalks, diced
  • 2 bay leaves
  • 2 medium bell peppers, diced
  • 1 large onion, diced
  • 2 pounds head-on medium shrimp
  • 1 pound crawfish tails
  • 8 ounces crab claw meat
  • 8 ounces shucked oysters
  • 8 ounces (3 links) smoked andouille sausage, sliced into ⅓-inch coins
  • 8 ounces okra, sliced into 1-inch-thick pieces
Directions
  1. In a large Dutch oven, heat the oil over medium heat.
  2. Once the oil is hot, whisk in the flour to form a roux.
  3. Cook the roux, stirring constantly, until almost black in color, 50 to 55 minutes.
  4. Slowly pour in the shrimp stock while constantly stirring until the stock is fully incorporated into the roux.
  5. Add the tomatoes, Cajun seasoning, dried basil, onion powder, cayenne, garlic, celery, bay leaves, peppers and onion.
  6. Bring to a simmer, then cook, stirring occasionally, until thickened, 1 hour.
  7. Add the remaining ingredients except for the rice, and simmer until the seafood is cooked and the okra is tender, 10 to 12 minutes.
  8. Ladle into bowls, and serve with a scoop of rice on top.