Andouille Sausage and Seafood Gumbo Recipe

Name: Andouille Sausage and Seafood Gumbo Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 serving
Ingredients: 2/3 cup vegetable oil; 1 cup all-purpose flour; 1 yellow onion diced; 1 green pepper diced; 3 celery stalks chopped; 2 green onions chopped; 3 cloves garlic minced; 2 bay leaves; 1 tablespoon Cajun seasoning add more if prefer; 4-6 cups chicken broth add more if prefer; 3/4 pound andouille sausages sliced into coins; 1 pound mixed seafood such as mussels octopus; 1 pound raw large shrimp peeled and deveined; salt to taste; optional cooked white rice for serving

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Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6
Course
Dinner

Andouille Sausage and Seafood Gumbo Recipe

Silas Stewart

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Enjoy the authentic flavors of Louisiana in this tasty gumbo! It takes about an hour to make and is comforting and hearty!

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Ingredients

Servings

For the Roux

2/3 cup vegetable oil
1 cup all-purpose flour

Seafood Gumbo

1 yellow onion diced
1 green pepper diced
3 celery stalks chopped
2 green onions chopped
3 cloves garlic minced
2 bay leaves
1 tablespoon Cajun seasoning add more if prefer
4-6 cups chicken broth add more if prefer
3/4 pound andouille sausages sliced into coins
1 pound mixed seafood such as mussels octopus crab legs, crawfish or lobster
1 pound raw large shrimp peeled and deveined
salt to taste
optional cooked white rice for serving

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Instructions

Brown the sausage: Heat a skillet over medium-high heat. Then add the sliced sausage in a single layer. Cook for about 2 minutes per side until lightly browned. Transfer the sausage to a plate and set aside.
Make the roux: In a large pot over medium-low heat, add oil. Whisk in flour gradually until combined. Continue to cook, stirring constantly for about 20 to 30 minutes until the mixture reaches a brown color as milk chocolate. Keep a close eye on the roux and not to let it burn, adjusting the heat if needed. You can add more flour or oil if necessary.
Cook the veggies: Add veggies, garlic, bay leaves, and green onions. Then add chicken broth to the roux. Turn the heat to medium and stir well. Bring to a boil and cook for 5-6 minutes or until the veggies are slightly tender.
Season the broth: Add Cajun seasoning and salt. Taste and add more if needed.
Cook the seafood: Add seafood mix and cook for 2 minutes. Then add shrimp and cook for 3 minutes or until the shrimp turns pink. Add back the cooked sausages and mix well. Serve warm over rice and enjoy!