Gumbo

Name: Gumbo Recipe With Andouille, Shrimp & Oysters
Yield: 1 servings
Cuisine: american
Ingredients: 2 cups Andouille sausage, cut 1/4-inch thick rounds; 1 cup roughly chopped celery; 1 1/2 cups roughly chopped onions; 2 cups roughly chopped green and/or red bell peppers; 2 tablespoons roughly chopped garlic; 2 cups diced and drained tomatoes; 1 tablespoon Creole seasoning of choice (recommended: J.O. spice seasoning); 1 teaspoon black pepper; 1 tablespoon salt; 1 tablespoon chopped fresh oregano; 1 teaspoon chopped fresh thyme; 1 tablespoon hot sauce; 6 cups shrimp stock, recipe follows; 1 1/2 pounds size 31 to 35 shrimp, peeled and de-veined (save shells for stock); 3 cups select oysters; 1/2 pound blue crab claw meat, picked over, or 6 prime soft shell crabs, top shells peeled off, cut up; 3 cups fresh or frozen okra, cut into 1/2-inch dice; 2 tablespoons sassafras or file powder; Roux, recipe follows; Shrimp shells from 1 1/2 pounds of shrimp (save shrimp for gumbo); 6 cups water; Salt; 1 medium onion, chopped; 1 cup chopped celery; 2 to 3 cloves garlic, crushed; 1 cup flour; 1/2 cup oil; 1/4 cup minced celery; 1/4 cup minced onions; 2 tablespoons Worcestershire sauce

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This Creole gumbo combines andouille sausage, shrimp, oysters, and crab in a dark roux-based broth, coming together faster than traditional versions without sacrificing deep, authentic flavor.

🌍American 🏷️Sausage recipes 🏷️Southern recipes 🏷️Shrimp 🏷️Shellfish recipes 🏷️Main dish Lunch

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Servings

1

Recipe Source

View original recipe

From Food Network · by Food Network

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Tips & Notes

Pro tips

Make shrimp stock while browning the sausage and prepping vegetables to streamline timing.
Add seafood only after the gumbo reaches a slow boil to prevent tough, overcooked shrimp and oysters.
Cook the roux low and slow over 30–45 minutes, stirring often, for deep color without scorching.
Stir the roux thoroughly into the gumbo until it resembles light gravy coating the back of a spoon; lumps indicate incomplete incorporation.

Substitutions

Blue crab claw meat → lump crab meat or cooked crab legs (adjusts texture and sweetness)
Andouille sausage → smoked kielbasa or spicy Italian sausage (changes regional flavor profile)
Fresh okra → frozen okra or skip entirely (frozen requires no thawing; omitting reduces thickening slightly)
Sassafras/file powder → omit or use only one (both are thickeners; either alone works, though traditional recipes use both)

Storage & make-ahead

Refrigerate in an airtight container for up to 4 days. Reheat over medium heat, stirring occasionally and thinning with stock if needed. Freezes for up to 3 months in freezer-safe containers.

Equipment

large gumbo pot or Dutch oven · large sauté pan for roux · fine-mesh strainer for shrimp stock

Common Questions

What is the difference between file powder and sassafras in gumbo?

File powder (dried sassafras) is added at the end to thicken and add a subtle anise note. This recipe uses both sassafras and roux for body, making file optional for additional thickening if needed.