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Seafood Gumbo

Seafood Gumbo

A powerful hearty bowl of SEAFOOD GUMBO is all you’ll need to spice up a cold rainy night. With a thick flavorful stock and a mix of tasty shrimp, crabs, sausages, and a variety of slow-cooked crunchy vegetables, every spoonful is going to be a jazzy delight! Get a cup of perfectly cooked rice and you’re all set for an easy wonderful dinner. 
Course Main
Cuisine Southern
Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings 5 - 6
Calories 609kcal
Author Imma


  • ¼ cup canola oil
  • 8 oz smoked sausages
  • ¼ cup unsalted butter
  • ½ cup flour
  • 1 piece medium onion , diced
  • 2 teaspoons garlic , minced
  • 1 piece medium green bell pepper , diced
  • 1 cup celery , chopped
  • 1 pound crab legs
  • 1 tablespoon Creole seasoning
  • 1 tablespoon chicken bullion powder or cubes
  • ½ tablespoon smoked paprika
  • 1 tablespoon thyme
  • 2 pieces bay leaves
  • 6 cups shrimp or chicken stock , substitute with water
  • 1 pound cooked shrimp , peeled and deveined
  • 1 tablespoon gumbo file
  • 2 pieces green onions , chopped
  • ¼ cup parsley
  • salt , adjust to taste

How to Make Shrimp Stock

  • 1-2 teaspoons butter or oil
  • 1 pound shrimp with shells
  • remaining scraps of onion, garlic, and celery
  • 1 bay leaf
  • 1 teaspoon thyme
  • 7 cups of water


How to Make Shrimp Stock

  • Add 1-2 teaspoons of butter or oil to a saucepan or skillet.    
  • Then throw in shrimp shells, the remaining scraps of onion, garlic, celery together with aromatics like bay leaf and thyme.  
  • Saute for about 5 -7 minutes, stirring constantly, to prevent any burns. Add about 7 cups of water to it. 
  • Bring to a boil, lower heat, and let it simmer for about 10- 20 minutes. 
  • Remove from heat and strain using a sieve. Set the shrimp stock aside. 

Seafood Gumbo

  • Heat oil in a Dutch oven, over medium heat, then add sausages, brown for about 3-5 minutes, remove and set aside.  
  • Pour in remaining oil, butter, and flour, cook on medium heat, stirring continuously, for about 10-15 minutes or until it turns a rich deep brown color just like chocolate. Do not walk away from the stove during this process. It might burn. 
  • When you have achieved your desired color, add the onion, garlic, green bell pepper, and celery to the pot and cook for about 8- 10 minutes –stirring often. 
  • Then return the sausages back to the pot, followed by crab legs, Creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves, and let it cook for 5 minutes.  
  • Pour in 6 cups of shrimp stock, bring to a boil, and let it simmer for about 20 – 30 minutes. Add the shrimp, and simmer for 5 more minutes. 
  • Stir in the gumbo file powder, green onions, and chopped parsley. 
  • Adjust the thickness of the soup and flavor with broth or water and salt. 


  1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 11/2 cup | Calories: 609kcal | Carbohydrates: 18g | Protein: 49g | Fat: 37g | Saturated Fat: 12g | Cholesterol: 323mg | Sodium: 3040mg | Potassium: 805mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2258IU | Vitamin C: 50mg | Calcium: 295mg | Iron: 5mg