Seafood Gumbo

Recipe Source: adapted slightly from Taste of the South Magazine by Christin Mahrlig


  • 2 pounds unpeeled fresh large shrimp

  • 1/2 cup butter, divided

  • 2 (32-ounce) cartons chicken broth

  • 1 pound andouille sausage, sliced

  • 1/2 cup vegetable oil

  • 1 cup all-purpose flour

  • 2 cups finely chopped yellow onion

  • 1 cup finely chopped green bell pepper

  • 1 cup finely chopped celery

  • 2 tablespoons minced garlic

  • 1 (12-ounce) bottle amber beer

  • 1 tablespoon Cajun seasoning

  • 2 teaspoons Worcestershire sauce

  • 1 teaspoon dried thyme

  • 2 bay leaves

  • 1/2 cup green onion tops

  • 1/4 cup chopped fresh parsley

  • 1 pound lump crabmeat

  • Cooked rice for serving


  • Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed.

  • In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until pink. Then add broth.

  • Bring broth to a boil, reduce heat and simmer 15 minutes. Remove from heat and keep warm until needed.

  • In a large Dutch oven, cook sausage until browned. Remove sausage with a slotted spoon and set aside.

  • Add oil and remaining 1/4 cup butter to Dutch oven. Heat over medium heat until butter is completely melted.

  • Add flour and stir with wooden spoon until smooth.

  • Reduce heat to medium low and cook, stirring frequently until roux is a dark caramel color. This will take 30 to 40 minutes.

  • Add onion and cook for 5 minutes, stirring frequently.

  • Add green pepper and celery and cook for 5 more minutes, stirring often.

  • Add garlic and cook 1 minute.

  • Add beer and stir in well.

  • Pour shrimp stock through a fine-meshed sieve into Dutch oven. (I like to add it in 3 separate additions, mixing well between additions.

  • Add Cajun seasoning, Worcestershire sauce, thyme, and bay leaves, plus the reserved andouille sausage. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours.

  • Add green onions, parsley, and shrimp. When shrimp are pink, remove from heat and stir in crabmeat.

  • Serve with white rice.