Seafood Gumbo with Andouille Sausage

Seafood Gumbo with Andouille Sausage

Seafood Gumbo with Andouille Sausage is a quintessential dish of Louisiana cuisine, combining the richness of a hearty seafood stew with the smoky flavor of andouille sausage.

This dish is a perfect blend of flavors, textures, and spices that make it a beloved comfort food, especially on colder days. The gumbo’s base is made with a flavorful roux, the essential thickening agent, and a medley of fresh seafood such as shrimp, crab, and fish.

Andouille sausage adds a smoky depth to the dish, while the aromatic vegetables and Cajun seasonings create an irresistible, savory broth. Served over steamed rice, this gumbo will transport you to the heart of the South with every bite.

Ingredients:

For the Gumbo:

1/2 lb andouille sausage, sliced

1 lb shrimp, peeled and deveined

1/2 lb white fish (such as cod or tilapia), cut into chunks

1/2 lb crabmeat (optional, or substitute with more shrimp or fish)

1/4 cup olive oil or vegetable oil

1/4 cup flour (for the roux)

1 medium onion, chopped

1 bell pepper, chopped

2 celery stalks, chopped

4 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

4 cups seafood stock (or chicken broth)

1 bay leaf

1 teaspoon thyme (dried or fresh)

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for spice)

Salt and freshly ground black pepper, to taste

1 tablespoon Worcestershire sauce

1 tablespoon hot sauce (such as Tabasco, optional)

2 tablespoons fresh parsley, chopped (for garnish)

1 tablespoon fresh thyme, chopped (for garnish)

4 cups cooked white rice (for serving)

How to Make:

Make the Roux:

In a large pot or Dutch oven, heat the olive oil or vegetable oil over medium heat. Add the flour and cook, whisking constantly, for about 10-12 minutes, until the mixture turns a dark brown color, similar to chocolate. This is your roux, and it will help thicken the gumbo while adding a rich, nutty flavor.

Add the Vegetables:

Once the roux is ready, add the chopped onion, bell pepper, and celery to the pot (this is known as the “holy trinity” of Cajun cooking). Stir and cook for 5-6 minutes, until the vegetables soften. Add the minced garlic and cook for an additional minute until fragrant.

Add the Liquids and Seasonings:

Stir in the diced tomatoes, seafood stock, bay leaf, thyme, smoked paprika, cayenne pepper (if using), salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30-40 minutes. Stir occasionally, and allow the flavors to meld together.

Add the Andouille Sausage:

Add the sliced andouille sausage to the pot and simmer for an additional 10 minutes, allowing the sausage to release its smoky flavor into the broth.

Add the Seafood:

Gently stir in the shrimp, fish chunks, and crabmeat (if using). Simmer for 5-7 minutes, until the seafood is cooked through. Be careful not to overcook the shrimp or fish, as they can become tough.

Adjust the Flavor:

Taste the gumbo and adjust the seasoning if necessary, adding Worcestershire sauce and hot sauce for a bit of extra flavor and heat.

Serve:

Serve the gumbo over cooked white rice in individual bowls. Garnish with fresh parsley and thyme for a burst of color and flavor.

Enjoy:

Enjoy the Seafood Gumbo with Andouille Sausage hot, and don’t forget to have some crusty bread on hand to soak up the delicious broth.

Chef’s Note:

The key to a great gumbo is the roux, so be patient while making it. A darker roux provides a deep, rich flavor, but be sure not to burn it. You can adjust the spice level of this gumbo by modifying the amount of cayenne pepper and hot sauce, depending on your preference for heat. If you can’t find seafood stock, chicken broth is an excellent substitute. For a more authentic gumbo, serve it with a side of cornbread.

If you’re short on time, you can use frozen seafood, but fresh seafood will bring out the best flavors. Gumbo tastes even better the next day, so don’t hesitate to make it ahead of time!

Nutritional Information (per serving, based on 6 servings):

Calories: 400

Protein: 32g

Carbohydrates: 32g

Fat: 18g

Fiber: 3g

Sugar: 6g

Sodium: 890mg

Seafood Gumbo with Andouille Sausage is a flavorful and comforting dish that brings together a medley of seafood and smoky sausage in a rich, savory broth. This Cajun classic is perfect for any occasion, offering bold, delicious flavors with every spoonful.