Beazell's Cook Book

Seafood Gumbo

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Seafood Gumbo - Contributed by Patricia Hebert  




1 tablespoon plus 1/2 cup vegetable oil

1 pound smoked sausage or Andouille (chopped)

1 cup all-purpose flour

2 cups chopped onions

1 cup chopped celery

2 cups chopped green bell peppers

2 tablespoons Beazell's Cajun Seasoning

1/4 teaspoon cayenne

1-2 clove garlic, minced

1 teaspoon dried thyme

3-4 bay leaves

3 cups seafood stock

5 to 6 cups water

1 pound cooked crawfish tails

1 pound lump crabmeat

1 pound shrimp, peeled and deveined

1/2 cup chopped green onions

2 tablespoons chopped parsley leaves

1 tablespoon file’ powder

Salt, to taste at the end



In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate or black coffee. Be careful not to cook it too fast, or it will burn.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the sausage, Beazell's Cajun Seasoning, cayenne, garlic, thyme and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the stock and water, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the seafood to the pot and simmer for another 1 hour.

Remove the pot from the heat. Remove and discard the bay leaves. Stir in the green onions, parsley and file’ powder. Voila.

Serve over cooked rice.



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