Swine & Sea — Seafood and Andouille Gumbo — French Creole Recipe

Seafood and Andouille Gumbo

I can guarantee half of my cousins are rolling their eyes when reading this recipe that calls for lump crab and not the whole legs. Over the years, I have stepped away from the gumbo that forces you to pick your way through chicken bones and crab legs. This Seafood and Andouille Gumbo is dark and rich, and the lump crab makes up for the lack of legs.

Cooked with
If you want this to taste like the version I’m writing about, start here. This is the backbone.
View Andouille Sausage
Andouille Sausage

Recipe

Creole Spice Mix

  • ⅓ cup

    Kosher salt

  • ⅓ cup

    smoked paprika

  • ¼ cup

    freshly ground black pepper

  • ¼ cup

    garlic powder

  • 2 Tbsp.

    onion powder

  • 2 Tbsp.

    cayenne pepper

  • 2 Tbsp.

    dried thyme

  • 2 Tbsp.

    dried oregano
Gumbo

  • 1 lb.

    andouille sausage , sliced in 1/2" thick rounds

  • ¼ cup

    butter

  • ½ cup

    vegetable oil

  • 1 cup

    all-purpose flour

  • 1

    medium yellow onion , diced

  • 1

    medium green bell pepper , diced

  • 2

    celery stalks , diced

  • 2 qt.

    chicken stock

  • 2 Tbsp.

    Creole spice mix

  • 2 tsp.

    Worcestershire sauce

  • 2

    green onions , finely chopped

  • 2 lbs.

    jumbo fresh shrimp , peeled

  • 1 lb.

    lump crabmeat

  • 3 cups

    Carolina Golden rice , cooked
Creole spice mix
    Step 1

  • Combine all of the spices and store in an air-tight container.

Gumbo
    Step 1

  • Heat a Dutch oven over medium high heat. Cook the andouille sausage until brown. Remove the andouille sausage with a slotted spoon onto a paper towel lined plate and set aside.

    • Step 2

  • In the Dutch oven heat the vegetable oil and butter until the butter has melted.

    • Step 3

  • Reduce the heat to medium-low and whisk in the flour. Stir frequently until the roux has become a dark caramel color.

    • Step 4

  • Add the onions and continue to stir until the onion begin to become translucent, approximately 5 minutes.

    • Step 5

  • Add the green peppers and celery and cook for another 5 minutes.

    • Step 6

  • Add the chicken stock, Creole spice mix, Worcestershire sauce and andouille sausage. Bring a boil and then down to a simmer. Cover and allow to simmer for 2 hours.

    • Step 7

  • Add the green onions and shrimp.

    • Step 8

  • Once the shrimp have turned pink add the lump crabmeat.

    • Step 9

  • Serve over Carolina Golden rice.