Gumbo with Shrimp Crab Andouille Sausage with Okra
Dive into the heart of Louisiana cuisine with this rich and flavorful Gumbo with Shrimp, Crab, Andouille Sausage, and Okra. This soul-warming dish starts with a classic dark roux, deeply caramelized to give the gumbo its signature depth of flavor. A medley of the "Holy Trinity" vegetables—onion, bell pepper, and celery—pairs beautifully with tender okra for that authentic Southern touch. Loaded with smoky andouille sausage, succulent shrimp, and sweet lump crabmeat, this gumbo is a celebration of land and sea. Seasoned with Cajun spices, thyme, and a hint of tomato, every spoonful delivers a bold and hearty experience. Serve it ladled over fluffy white rice and garnished with green onions and parsley for a show-stopping meal that’s perfect for a crowd. Whether you're hosting a Mardi Gras feast or simply craving comforting Southern flavors, this gumbo will transport your kitchen straight to the bayou.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 0.5 cup All-purpose flour
- 2 tablespoons Vegetable oil
- 1 large Yellow onion, diced
- 1 medium Green bell pepper, diced
- 3 stalks Celery stalks, diced
- 2 cups Okra, sliced
- 12 ounces Andouille sausage, sliced into rounds
- 6 cups Chicken broth
- 1 14-ounce can Canned diced tomatoes
- 2 leaves Bay leaves
- 1 teaspoon Dried thyme
- 1.5 tablespoons Cajun seasoning
- 1 pound Cooked shrimp, peeled and deveined
- 8 ounces Lump crabmeat
- 4 cups Cooked white rice
- 0.5 cup Green onions, chopped (optional garnish)
- 0.25 cup Fresh parsley, chopped (optional garnish)
Instructions
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the butter and allow it to melt.
Sprinkle in the flour, whisking constantly to create a roux. Cook the roux, stirring continuously, for about 15-20 minutes or until it becomes a deep, chocolate-brown color.
Once the roux is ready, add the onions, bell peppers, and celery. Sauté the vegetables in the roux for 5-7 minutes, until softened and fragrant.
Stir in the sliced okra and Andouille sausage, cooking for an additional 5 minutes.
Slowly pour in the chicken broth, stirring constantly to incorporate. Add the diced tomatoes, bay leaves, dried thyme, and Cajun seasoning. Bring the mixture to a simmer.
Reduce the heat to low, cover, and cook for about 45 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pot.
Add the shrimp and lump crabmeat to the pot. Gently stir, ensuring the seafood is evenly distributed. Cook for another 10 minutes, or until the shrimp is pink and opaque.
Remove the bay leaves and adjust seasoning to taste, adding additional salt or Cajun seasoning if necessary.
To serve, ladle the gumbo over a scoop of cooked white rice in a bowl. Garnish with chopped green onions and parsley, if desired.
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1708 mg | 74% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.0 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 214 mg | 16% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1230 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
