Seafood Gumbo with Shrimp, Lump Crabmeat & Andouille Sausage

Serves: 6–8 good eaters

Prep Time: 30 minutes

Cook Time: 1½–2 hours (good things take time, Ya’ll)

Alright Ya’ll — roll up them sleeves and grab a big ol’ pot, ‘cause we’re about to cook up the Gulf Coast’s crown jewel: Seafood Gumbo with Shrimp, Lump Crabmeat, and Andouille Sausage. This ain’t no quick supper — this is a full-on love letter to Louisiana in one pot. It smells like family reunions, second lines, and a porch where somebody’s tellin’ lies about the size of the fish they caught last weekend.

🧂 Ingredients

Seafood & Meat:

• 1 lb Gulf shrimp, peeled and deveined (save shells for stock if you want to show off)

• ½ lb lump crabmeat (the good stuff, picked clean)

• 1 lb andouille sausage, sliced into coins

• 1 qt seafood stock (or 4 cups water + 1 tbsp Better Than Bouillon seafood base)

For the Roux:

• ½ cup vegetable oil (or bacon drippings if you feel dangerous)

• ½ cup all-purpose flour

For the “Holy Trinity”:

• 1 large onion, chopped

• 1 green bell pepper, chopped

• 2 celery stalks, chopped

• 4 garlic cloves, minced

Seasonings:

• 2 tsp Cajun seasoning (Tony Chachere’s or your own)

• 1 tsp smoked paprika

• ½ tsp black pepper

• ½ tsp white pepper

• ¼ tsp cayenne (or more if you’re feelin’ brave)

• 2 bay leaves

• 1 tbsp Worcestershire sauce

• 1 tsp hot sauce (Crystal, preferably)

• 1 tbsp file powder (for thickening & flavor at the end)

For Serving:

• 4 cups cooked white rice

• 2 green onions, sliced

• 2 tbsp fresh parsley, chopped

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🍳 Instructions

1. Start with the Roux (Don’t Rush This Part!)

In a big heavy pot or Dutch oven, heat the oil over medium heat. Slowly whisk in the flour. Keep stirring constantly — and I mean constantly — till it turns the color of dark chocolate, about 20–25 minutes. If it smells a little nutty and you’re sweating, you’re doin’ it right.

2. Add the Holy Trinity

Once your roux’s the right shade, toss in the onion, bell pepper, and celery. Stir it all in and watch the steam rise — that’s the smell of Louisiana. Cook till soft, then add garlic and cook another minute.

3. Andouille Goes In

Add the sliced sausage. Let it brown up a bit and release its smoky, spicy goodness into the mix.

4. Build the Base

Slowly whisk in your seafood stock, a cup at a time. Don’t dump it all in at once or you’ll shock your roux. Once it’s smooth, add your Cajun seasoning, peppers, cayenne, paprika, bay leaves, Worcestershire, and hot sauce.

5. Simmer and Marry the Flavors

Bring it to a gentle boil, then lower to a simmer. Let it bubble slow for about 45 minutes, uncovered, so all that goodness comes together. Stir now and then so it don’t stick.

6. Add the Seafood

Drop in your shrimp first and let ‘em cook 5 minutes till pink. Then add your lump crabmeat — gently, you don’t wanna break it up too much. Simmer another 10 minutes tops.

7. Finish with File

Turn off the heat and stir in your file powder to thicken and deepen the flavor. Don’t boil after you add it or it’ll get stringy.

8. Serve It Right

Spoon it over a mound of hot white rice, sprinkle green onions and parsley on top, and pass the hot sauce and French bread around the table. Then sit down, take a breath, and thank the Lord for the Gulf of Mexico.

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🐊 Lagniappe Tips

• Add okra for a Creole twist or skip it if you’re keepin’ it Cajun.

• A splash of beer or a few drops of liquid crab boil gives it extra depth.

• If you’re makin’ it for tomorrow, it’s even better the next day — gumbo’s like revenge, it’s best served after it’s had time to settle.