"Louisiana" Andouille Sausage & Seafood Gumbo Recipe

Make the Roux

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the mixture turns a dark brown color (about 20-30 minutes). This is your roux.

Sauté Vegetables

Add the diced onion, green bell pepper, and celery to the roux. Sauté until the vegetables are softened (about 5-7 minutes). Stir in the garlic and cook for another minute.

Add Meats and Liquid

Stir in the sliced andouille sausage, diced tomatoes, chicken broth, bay leaves, thyme, cayenne pepper, paprika, salt, and black pepper. Bring to a boil.

Simmer

Reduce heat to low and simmer uncovered for about 30 minutes, stirring occasionally.

Add Seafood

Add the shrimp and crab meat to the pot. Continue to simmer for another 10-15 minutes, or until the shrimp are cooked through.

Garnish and Serve

Remove bay leaves before serving. Serve the gumbo over cooked rice and garnish with chopped green onions and parsley.