New Orleans Gumbo Recipe

This New Orleans Gumbo formula is formed with spicy smoke-cured andouille sausage, crab, shrimp, oysters, okra and vegetables, all served over steamed polished rice.

New Orleans Gumbo Recipe

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New Orleans Gumbo Recipe


  • 1/2 lbs. andouille sausage sliced
  • 8 oz. fresh oysters
  • 1/2 lbs. crab claws or small whole crabs
  • 1 cup dark roux
  • 1 lbs. crawfish or shrimp
  • 4 cups seafood broth (fish, shrimp, crab, etc.)
  • 1 green pepper diced
  • 16 oz. okra sliced
  • 1 can diced tomatoes
  • 1/2 onion diced
  • 1 bay leaf
  • 2 tsp. sugar
  • 2 tsp. Worcestershire sauce
  • 1-2 tbsp. Cajun seasoning to taste
  • 1 tbsp. gumbo file (optional)
  • Green onions for garnish
  • White rice for serving

  1. Heat the roux in a dutch oven over medium high heat.
  2. Add the diced green pepper and onion; cook for 2 minutes.
  3. Add the andouille sausage, seafood broth, Worcestershire sauce, tomatoes, bay leaf, sugar  and Cajun seasoning and bring to a boil. Simmer for 20 minutes.
  4. Add the okra and crab claws and simmer for 10 minutes.
  5. Add the shrimp/crawfish, oysters and gumbo file and simmer for 5 minutes, or until seafood is cooked through.
  6. Garnish with green onion and serve over rice.

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