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5 from 1 vote

Cajun Seafood Gumbo

Cajun Seafood Gumbo
Prep Time1 hr
Cook Time2 hrs 40 mins
Total Time3 hrs 40 mins
Course: Main Dish, Soups/Chilis
Cuisine: American
Keyword: Cajun, Cajun Seafood Gumbo, Gumbo, Seafood Gumbo
Servings: 12
Calories: 513kcal

Ingredients

  • 1 cup all-purpose flour
  • ¾ cup bacon grease
  • 1 cup celery coarsely chopped
  • 1 large bell pepper coarsely chopped
  • 1 yellow onion coarsely chopped
  • 2 cloves garlic minced
  • 1 pound andouille sausage
  • 4 cups beef broth
  • 6 cups water
  • 1 tablespoon sugar
  • Salt to taste
  • 2 tablespoons Tabasco Sauce
  • ½ teaspoon Tony Chachere’s Creole Seasoning
  • 3 to 4 bay leaves
  • 2 to 4 sprigs of fresh thyme or ½ dried thyme
  • 1 14.5 ounce can diced tomatoes
  • 1 15 ounce can tomato sauce
  • 2 teaspoons gumbo file powder
  • 2 tablespoons bacon grease or butter
  • 2 10 ounce packs of frozen cut okra thawed
  • 2 tablespoons white vinegar
  • 1 pound lump crabmeat
  • 3 pounds uncooked medium shrimp peeled and deveined
  • 2 tablespoons Worcestershire sauce

Instructions

  • Make a roux by whisking the flour and ¾ cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, about 20 to 30 minutes, until it turns a rich brown color. Whisk constantly or so that the roux does not burn.
  • Place the celery, onion, bell pepper, and garlic into a blender or food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, while slowly whisking in the beef broth. Add water and bring to a boil.
  • Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder after 45 minutes.
  • Meanwhile, melt 2 tablespoons of bacon drippings or butter in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat (I sometimes do ½ pound crabmeat and ½ pound in shells), shrimp, and Worcestershire sauce. Simmer for about 45 minutes until all the flavors are blended Just before serving, stir in 2 more teaspoons of gumbo file powder.

Nutrition

Serving: 11 serving | Calories: 513kcal | Carbohydrates: 19g | Protein: 41g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 16g | Cholesterol: 316mg | Sodium: 2294mg | Fiber: 3g | Sugar: 6g