Gumbo With Shrimp, Crab & Andouille Sausage With Okra

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

You can adjust the spice to how hot you like the heat. This is a thick Creole-style stew. You can add browned chicken as well.You can half the recipe.

Ingredients Nutrition


  1. Heat the oil in a large heavy pot and add the flour.
  2. Cook the roux, stirring constantly.
  3. Just as the roux reaches light brown color, add the vegetables and stir.
  4. When the vegetables are tender, add the stock, spices, cooked andouille sausage, salt, and peppers.
  5. Stir until the roux is dissolved, and simmer over low heat for one hour.
  6. Add the shrimp about 5 minutes before serving, then add the crabmeat by the handful, then cook over low heat just until the shrimp turn pink and the crabmeat is warmed through.
  7. remove bay leaves.
  8. Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.
Most Helpful

Oh my gosh, this was soooo good. Will make again. It was very easy to make. I had not made a roux before, but remembered watching Food Network and saw how they did it and it worked. I cooked up all the ingredients except the fish , and put it in the crock pot, then about half an hour before serving added the shrimp and crab. Worked great!!! Thanks!!!

Cloverleaf February 26, 2006

This is a great gumbo! I've made it exactly as written once and the 2nd time I added more okra, substituted a can of smoked oysters for the crab, and added about a cup and a half of cooked chicken. Either way, it was delicious and easily adaptable to different meats and seafood. This one's a keeper!

Pickles McGee March 07, 2010

I couldn't finish ZWT5 without trying out this recipe. I halved the recipe, and I did make a couple of additions. I added crawfish/crayfish to the mix, and used popcorn rice instead of regular rice. I increased the amount of okra and andouille sausage, and didn't use chicken at all...I just threw in some fish filets and turned it into seafood gumbo. Sprinkled with file gumbo for a finishing touch. Great recipe. This is really great if you have access to fresh seafood!

breezermom June 14, 2009