Shrimp, Crab, Oyster And Sausage Gumbo
A hearty, flavorful gumbo loaded with shrimp, crab, oysters, and sausage, featuring a rich roux and aromatic seasonings, perfect for seafood lovers and comfort food enthusiasts.
Ingredients
- 12 oz. butter ⓘ
- 12 oz. oil
- 24 oz. flour ⓘ
- 1/2 lb. chopped bell pepper ⓘ
- 1/2 lb. celery, chopped ⓘ
- 5 Tbsp. minced garlic ⓘ
- 1 lb. onion, chopped
- 2 c. tomato puree ⓘ
- 3 lb. shrimp ⓘ
- 1 lb. crabmeat ⓘ
- 3 lb. sliced firm sausage, smoked ⓘ
- 2 gal. water ⓘ
- 5 Tbsp. thyme ⓘ
- 3 Tbsp. basil ⓘ
- 1 Tbsp. salt ⓘ
- 1 Tbsp. black pepper ⓘ
- 1 tsp. cayenne pepper ⓘ
- 1/2 oz. Tabasco ⓘ
- 2 lemons, sliced thin
- 1/2 gal. oysters ⓘ
- 2 bunches green onions, chopped ⓘ
- 1/2 bunch parsley, chopped ⓘ
Instructions
- Heat oil and butter in a large pot until they begin to smoke.
- Add flour and stir continuously until the mixture turns a dark red-brown color, creating a roux.
- Add chopped bell pepper, chopped celery, and minced garlic; cook until vegetables are softened.
- Stir in tomato puree and cook for 10 minutes, allowing flavors to meld.
- Pour in water, add thyme, basil, salt, black pepper, cayenne pepper, and Tabasco; bring to a simmer and cook for 45 minutes to 1 hour.
- Meanwhile, chop the sausage and sauté in a large pan until browned, then pour off excess grease.
- Add shrimp to the sausage and cook until they turn pink.
- Stir in chopped green onions and parsley.
- Add the sausage, shrimp, crabmeat, and oyster water into the simmering pot.
- Adjust seasoning as needed.
- Add oysters to the hot gumbo at the last minute, stirring gently.
- Serve the gumbo over hot, boiled rice.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine or using homemade seafood stock instead of water. If you prefer a thicker gumbo, increase the flour for the roux or let it simmer longer. For a spicier kick, adjust the amount of cayenne pepper. If you can't find fresh oysters, canned ones work in a pinch, but ensure they're well-drained.
Serving Suggestions
Serve this gumbo over hot, boiled rice for a hearty meal. It pairs beautifully with a crusty baguette or cornbread for soaking up the rich broth. A side salad with citrus vinaigrette can provide a refreshing contrast to the dish. For beverage pairings, a chilled white wine complements the seafood flavors well.
Storage & Reheating
Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over medium heat, adding a splash of water or broth to maintain consistency. Avoid reheating in the microwave, as it can overcook the seafood.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp, Crab, Oyster And Sausage Gumbo contains roughly 2259 calories, with 93g protein, 282g carbohydrates, and 121g fat. It is an excellent source of vitamin C (531% of the Daily Value), dietary fiber (387% of the Daily Value), and vitamin A (331% of the Daily Value). Note that it is relatively high in sodium, at 2426mg per serving (105% 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 use frozen seafood for this gumbo?
Yes, frozen seafood is a great option if fresh isn't available. Just ensure you thaw it completely before adding it to the gumbo, and adjust cooking time as necessary, as frozen shrimp and crab may require slightly longer to cook through.
How do I make this gumbo vegetarian?
To create a vegetarian version, replace the seafood with hearty vegetables like mushrooms and zucchini, and use vegetable broth instead of water. You can still make a roux for thickness and use spices to mimic the flavors of traditional gumbo.
What type of sausage works best in gumbo?
Andouille sausage is the traditional choice for gumbo due to its smoky flavor, but you can also use any firm smoked sausage or kielbasa if you prefer. Just ensure it's well-cooked before adding it to the pot for the best flavor.
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).