Seafood And Sausage Gumbo
Seafood and sausage gumbo offers a rich, hearty blend of flavors with tender shrimp, smoky kielbasa, and tender okra in a flavorful tomato-based broth. Perfect for family gatherings or special occasions, it combines spices and seafood for a comforting, satisfying dish with a Louisiana flair.
Ingredients
- 1/2 cup vegetable oil ⓘ
- 1/2 cup flour ⓘ
- 4 stalks celery, chopped ⓘ
- 2 onions, chopped
- 2 green bell peppers, chopped
- 2 bay leaves ⓘ
- 1 teaspoon salt ⓘ
- 2 teaspoons oregano ⓘ
- 1/2 teaspoon cayenne pepper ⓘ
- 40 ounces clam juice ⓘ
- 1 (28 ounces) can plum tomatoes, drained and chopped ⓘ
- 1 pound kielbasa, sliced into 1/4-inch rounds ⓘ
- 1/2 pound fresh or frozen okra, cut into 1/4-inch slices ⓘ
- 2 pounds medium-size shrimp, peeled and deveined ⓘ
- 4 cups cooked rice ⓘ
Instructions
- Heat vegetable oil in a large Dutch oven over high heat until almost smoking.
- Add flour and stir constantly until it is dark red-brown, about 8 minutes.
- Immediately add chopped celery, onions, and green bell peppers; cook for 5 minutes, scraping the bottom of the pan often.
- Mix in salt, oregano, bay leaves, and cayenne pepper. Add clam juice and chopped tomatoes; bring to a boil and cook for 15 minutes.
- Add okra and reduce heat; simmer until okra is tender, about 15 minutes.
- Add shrimp and cook only until just cooked through.
- Spoon 1/2 cup cooked rice into each bowl and ladle the gumbo over.
Tips & Substitutions
For a richer flavor, consider using homemade seafood stock instead of clam juice. If you're short on time, pre-cooked shrimp can be used, but add them at the end to avoid overcooking. For a thicker gumbo, adjust the roux by varying the flour content. Fresh or frozen okra can be substituted with sliced green beans if preferred.
Serving Suggestions
Serve the gumbo hot over cooked rice, garnished with chopped parsley or green onions for freshness. It pairs beautifully with Oyster Crackers(Appetizer) for added crunch. For a complete meal, consider a side of a simple green salad or crusty bread to soak up the flavorful broth.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the gumbo in a saucepan over low heat, adding a splash of water or broth to maintain moisture. Avoid boiling to prevent overcooking the shrimp.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood And Sausage Gumbo contains roughly 1288 calories, with 22g protein, 122g carbohydrates, and 86g fat. It is an excellent source of vitamin A (156% of the Daily Value), dietary fiber (67% of the Daily Value), and iron (64% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this gumbo ahead of time?
Yes, this gumbo can be made ahead of time and actually tastes better the next day as the flavors meld. Just store it in the refrigerator and reheat gently before serving.
What type of sausage works best in gumbo?
While kielbasa is commonly used, andouille sausage is traditional for gumbo and adds a nice spiciness. Feel free to use your favorite smoked sausage for a unique flavor.
Can I use different seafood in this recipe?
Absolutely! This gumbo is versatile; you can substitute shrimp with crab, lobster, or even fish like catfish. Just ensure that whatever seafood you choose is added towards the end of cooking to maintain its texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).