Seafood and Sausage Gumbo
Prep time
Cook time
Total time
Don't be afraid of the long list of ingredients or cook time. This delicious, hearty seafood gumbo will fill you up and transport you to my warm, hometown of New Orleans.
Recipe type: Soup
Cuisine: Cajun
Serves: 4
  • Seafood Stock
  • canola oil or vegetable, enough to coat the pot
  • 6 lobster bodies, gills removed
  • shrimp shells
  • 1 medium carrot, peeled and roughly chopped
  • 1 small spanish onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • ½ red bell pepper, seeded and roughly chopped
  • ½ green bell pepper, seeded and roughly chopped
  • 4 garlic cloves, crushed
  • 1 can diced or whole tomatoes
  • 1½ tablespoons of tomato paste
  • jar of clam juice (8 oz)
  • water
  • Roux
  • 1 cup of butter or oil
  • 1½ cups of all purpose flour
  • Bouquet Garni
  • Parsley stems
  • 1 bay leaf
  • sprig of thyme
  • Gumbo
  • white wine
  • 2 cloves of garlic, minced
  • 1 small onion, finely chopped
  • 2 celery stalks, finely chopped
  • about 8 cups of seafood stock
  • ½ green bell pepper, seeded and finely chopped
  • ½ red bell pepper, seeded and finely chopped
  • 7 cups of seafood stock
  • 1 bay leave
  • ½ tsp. cayenne
  • 1 tablespoon of brown sugar (optional)
  • about 30 medium shrimp (1½ to 2 lbs of shrimp)
  • 4 andouille (or smoked) sausages
  • bouquet garni
  • chopped parsley
  • salt and pepper
  • 1 cup of long grain rice
  • 2 cups water
  • 3 tablespoons of canola oil
  • salt and pepper
Seafood Stock
  1. Make the stock pot very hot and then lightly coat the bottom of the pan with oil. Add the lobsters bodies and shrimp shells and cook until deep red.
  2. Add the onions, carrots, bell peppers and celery and cook until lightly golden and you have some crispy bits on the bottom.
  3. Stir in the crushed garlic cloves, tomato paste and tomatoes. Then add the water and clam juice.
  4. Cook for about an hour to an hour and a half. Then strain and reserve.
  1. Saute the sliced sausage and shrimp separately in a touch of butter or oil. Remove from pan and reserve.
  2. Add the oil to the pan and scrape off any of the crispy bits at the bottom of the pan - that adds a lot of flavor, but if you leave them at the bottom they can burn. Add your flour and stir vigorously for 20 minutes over medium heat. You can lower the heat and stir slowly, but this will take twice as long. If you pay attention and act quickly, the roux will be ready in no time.
  3. When the roux is almost the color of chocolate, remove from the heat immediately, as it will continue to cook and darken in the pan. The second you read the desired color, remove from the hot pan and reserve.
  1. Clean the rice several times until the water runs clear. I had to do this about 7 or 8 times because my rice was particularly starchy.
  2. In a small pot, add the oil, rice and water.
  3. Bring to a simmer and cook for about 20 minutes, stirring occasionally to prevent sticking.
  1. sauté the onions and chopped garlic until golden.
  2. deglaze with white wine to get the crispy bits ("sucs") off the bottom of the pan.
  3. Add the stock and whisk in the dark roux.
  4. Add the bouquet garni and reduce for about 1 hour and 30 minutes
  5. Saute the finely chopped bell peppers with a touch of butter or oil. Then mix in the oregano and cayenne pepper.
  6. Remove the bouquet garni and add the peppers to the soup. Cook for about an hour more or until you have reached your desired thickness.
To Serve
  1. Place the rice in the center of the bowl. Surround with hot gumbo and either mix in the shrimp and sausages prior, or place them strategically around the rice. (I like this method, because it ensures that each bowl gets the proper ratio of sausage and shrimp)
  2. Sprinkle with roughly chopped parsley and serve.
Recipe by A Sue Chef at