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Louisiana Seafood and Sausage Gumbo

Experience the rich, soulful flavors of authentic Louisiana seafood and sausage gumbo—a hearty, comforting dish perfect for chilly evenings and sharing with loved ones.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Louisiana, Southern
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Roux
  • 0.5 cup vegetable oil
  • 0.5 cup all-purpose flour
For the Holy Trinity
  • onion diced
  • green bell pepper diced
  • celery diced
  • 3 cloves garlic minced
  • 12 oz andouille sausage sliced
  • 6 cups chicken stock
  • 2 bay leaves
  • 1 tsp thyme
  • 1 tsp paprika
  • cayenne pepper optional, to taste
  • diced tomatoes optional
  • salt and black pepper to taste
  • 2 cups cooked chicken shredded
  • 1 lb shrimp peeled and deveined
  • 2 tbsp fresh parsley chopped
  • cooked white rice for serving

Equipment

  • Large pot or Dutch oven
  • Whisk
  • Stirring Spoon
  • Knife
  • Cutting Board

Method
 

  1. Step 1: In a large pot or Dutch oven, whisk together ½ cup vegetable oil and ½ cup all-purpose flour over medium heat. Stir constantly until the roux turns a deep, rich brown, about 20–30 minutes.
  2. Step 2: Add diced onion, green bell pepper, and celery to the roux. Sauté for about 5 minutes until softened and fragrant.
  3. Step 3: Stir in minced garlic and sliced andouille sausage. Cook until the sausage browns and releases smoky aromas.
  4. Step 4: Pour in 6 cups chicken stock. Add bay leaves, thyme, paprika, cayenne pepper (if using), diced tomatoes (optional), salt, and black pepper. Bring to a boil, then reduce heat and simmer gently for 30 minutes.
  5. Step 5: Stir in shredded cooked chicken and simmer for another 10 minutes to absorb flavors.
  6. Step 6: Add peeled and deveined shrimp and cook until pink and tender, about 5 minutes.
  7. Step 7: Remove bay leaves and stir in chopped fresh parsley. Adjust seasoning to taste.
  8. Step 8: Serve hot over cooked white rice for a classic Louisiana meal.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently with a splash of chicken stock or water if needed. Serve with crusty bread or buttery melt-in-mouth biscuits for soaking up the flavorful sauce.