"louisiana" Andouille Sausage & Seafood Gumbo Recipe
Recipe information
Make "louisiana" Andouille Sausage & Seafood Gumbo in just 1h 15m. Shrimp, crab & andouille
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Ingredients
Main Ingredients
Cooking Instructions
1. 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.
2. 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.
3. 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.
4. Simmer
Reduce heat to low and simmer uncovered for about 30 minutes, stirring occasionally.
5. 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.
6. Garnish and Serve
Remove bay leaves before serving. Serve the gumbo over cooked rice and garnish with chopped green onions and parsley.
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