Seafood Gumbo with Crab, Shrimp & Sausage

Loaded, spicy, and soulful—the ultimate Southern comfort win!

Ingredients :

• ½ lb lump crab meat

• 1 lb large shrimp, peeled & deveined

• 12 oz andouille sausage, sliced

• ½ cup all-purpose flour

• ½ cup vegetable oil

• 1 green bell pepper, chopped

• 1 onion, chopped

• 2 celery stalks, diced

• 4 cups seafood or chicken stock

• 2 cloves garlic, minced

• 1 (14 oz) can diced tomatoes

• 2 bay leaves

• 1½ tsp Cajun seasoning

• ½ tsp thyme

• ¼ tsp cayenne (optional)

• Salt & pepper to taste

• Cooked white rice (for serving)

• Fresh parsley, for garnish

Directions :

Make a Deep Brown Roux:

Heat oil in a large pot over medium heat. Whisk in flour and stir constantly for 20–25 minutes until deep, chocolatey brown—this adds rich flavor depth and a seriously authentic Southern base.

Build the Flavor Base:

Add bell pepper, onion, and celery (the Holy Trinity). Cook until softened, about 5–6 minutes. Toss in garlic and stir for 1 more minute—this combo gives you serious Southern soul and bold gumbo vibes.

Add Meats & Seasonings:

Stir in sausage, tomatoes, crab, and shrimp. Add bay leaves, thyme, Cajun seasoning, cayenne, salt, and pepper. Stir well for a loaded flavor boost and that down-home Southern richness.

Simmer to Perfection:

Pour in the stock and bring to a gentle boil. Lower heat and simmer uncovered for 45 minutes, stirring occasionally. This gives you slow-cooked comfort with full-bodied flavor payoff.