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Seafood Sausage Gumbo

This seafood sausage gumbo is a rich and hearty one-pot meal loaded with tender shrimp, sweet lump crab, smoky turkey sausage, corn, vegetables, and bold Cajun seasoning. Built on a deep chocolate-brown roux, it is perfect for cozy dinners and can be served on its own or over white rice.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 persons
Course: Main Course, Soup
Cuisine: American, Cajun, Southern
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 8 oz smoked turkey sausage, sliced
  • 8 oz lump crab meat or crab claws
  • 1/3 cup vegetable oil
  • 1/3 cup all-purpose flour
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, 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 fresh parsley, chopped
  • 2 green onions, sliced
  • Cooked white rice, optional, for serving

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • whisk
  • Wooden spoon
  • ladle
  • knife and cutting board

Method
 

  1. 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. Add the onion, green bell pepper, celery, and garlic. Cook for 5 to 7 minutes, until softened and fragrant.
  3. Stir in the sliced turkey sausage and cook for 3 to 4 minutes, until lightly browned.
  4. 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. 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. Remove the bay leaves. Taste and adjust the seasoning with salt and black pepper.
  7. Sprinkle with fresh parsley and green onions. Serve the seafood gumbo hot on its own or over cooked white rice.

Notes

Stir the roux constantly for 20 to 30 minutes so it browns evenly without burning.
A deep chocolate-brown roux gives the gumbo its rich color and flavor.
Add the shrimp near the end of cooking so it stays tender.
Fold in the crab gently to keep the larger pieces intact.
Diced tomatoes, hot sauce, and cooked white rice are optional.
Taste before adding extra salt because the sausage, stock, Cajun seasoning, and Worcestershire sauce may already provide enough seasoning.
Remove the bay leaves before serving.
The gumbo can be refrigerated and reheated, and the flavor may deepen overnight.