Seafood Sausage Gumbo

This gumbo is a rich, hearty pot of comfort loaded with tender shrimp, sweet crab, and smoky turkey sausage, all simmered together with bold Cajun flavor. It’s the kind of dish that’s perfect for cozy dinners, and like most gumbos, it tastes even better the next day once the flavors have had time to settle.

Why You’ll Love This Recipe

• Loaded with seafood and sausage. Shrimp, crab, and smoky turkey sausage all bring something different to the pot.
• Deep, authentic Cajun flavor. A slow-cooked roux forms the rich foundation this gumbo is known for.
• Great for a crowd. Serves 6, making it perfect for family dinners or gatherings.
• Tastes even better as leftovers. The flavors continue to deepen overnight, making this a great make-ahead meal.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 oz smoked turkey sausage, sliced
• 8 oz lump crab meat or crab claws
• ⅓ cup vegetable oil
• ⅓ cup all-purpose flour
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 cup frozen corn
• 6 cups seafood or chicken stock
• 1 (14.5 oz) can diced tomatoes, optional
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce, optional
• Salt and black pepper, to taste
• 2 tbsp chopped fresh parsley
• 2 green onions, sliced
• Cooked white rice, for serving, optional

How to Make Seafood Sausage Gumbo

1. Make the roux. Heat the vegetable oil in a large pot over medium heat. Whisk in the flour and cook, stirring constantly, for 20 to 30 minutes until the roux turns a deep chocolate brown.

2. Cook the vegetables. Add the onion, bell pepper, celery, and garlic. Cook for 5 to 7 minutes until softened and fragrant.

3. Brown the sausage. Stir in the sliced turkey sausage and cook for 3 to 4 minutes until lightly browned.

4. Simmer the gumbo. Pour in the seafood or chicken stock. Add the corn, diced tomatoes, if using, Cajun seasoning, smoked paprika, thyme, bay leaves, Worcestershire sauce, and hot sauce. Bring to a boil, then reduce the heat and simmer for 30 to 40 minutes.

5. Add the seafood. Stir in the shrimp and cook for 3 to 5 minutes until pink. Gently fold in the crab meat and cook for another 2 minutes.

6. Finish the gumbo. Remove the bay leaves. Taste and adjust the seasoning with salt and black pepper.

7. Garnish and serve. Sprinkle with fresh parsley and green onions. Serve the seafood gumbo hot on its own or over cooked white rice.

Tips for the Best Seafood Sausage Gumbo

• Stir the roux constantly. A deep chocolate-brown roux takes patience, but it’s the key to authentic gumbo flavor. Don’t walk away while it cooks.
• Let it simmer the full time. Thirty to forty minutes allows the flavors to fully develop before the seafood goes in.
• Add the seafood near the end. Shrimp and crab cook quickly, so adding them in the final steps keeps them tender.
• Make it ahead if you can. This gumbo tastes even better the next day, so it’s a great dish to prepare in advance.

What to Serve with Seafood Sausage Gumbo

Cooked white rice is the classic pairing, soaking up the rich broth beautifully. Crusty bread or cornbread on the side also complements the meal well.

Frequently Asked Questions