Cajun Spicy Andouille and Seafood Gumbo with Okra

Recipe Collection: Dinner

Cajun Spicy Andouille and Seafood Gumbo with Okra warms up your kitchen with its bold blend of andouille sausage and fresh seafood, simmered with tender okra and aromatic spices for a truly comforting meal. Perfect for those following a gluten-free diet, this gumbo is a classic Southern favorite that pairs beautifully with rice.

With its rich flavor profile, this gumbo is versatile enough for family gatherings or cozy weeknight dinners. Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Get organized and follow our step-by-step guide to create this delicious dish today!

Overview

This flavorful gumbo combines the spicy kick of andouille sausage with the rich taste of seafood, all simmered to perfection with fresh okra and a medley of aromatic spices. Serve it over rice for a classic Southern meal that warms the soul.

Diet Type

Non-Vegetarian

Allergies

Shellfish, Dairy, Gluten

Cuisine

Cajun

Serving Size: 10

Cooking Time: 240 minutes

Ingredients

• 2 Tablespoons butter
• 3 Cloves garlic, minced
• 2 Cups onion, minced
• 0.75 Cups celery, minced
• 1 Pound okra, sliced
• 0.25 Cups butter
• 0.25 Cups all-purpose flour
• 0.5 Pound cubed beef stew meat (optional)
• 8 Cups water
• 1 16 Ounces can whole tomatoes, drained
• 1.5 Teaspoons white sugar
• 1.5 Tablespoons fresh parsley, minced
• 1 Sprig fresh thyme, torn
• 2 Bay leaves
• 1 Pinch salt, to taste
• 0.5 Teaspoon cayenne pepper, ground
• 1 Pinch black pepper, to taste
• 1 Pound andouille sausage, sliced
• 0.5 Pound crabmeat, flaked
• 1 Pound medium shrimp, peeled
• 0.5 Teaspoon hot pepper sauce, seasoned
• 0.25 Cups Worcestershire sauce
• 0.5 Lemon, zested
• 1 Pinch filé powder (optional, for serving)

Steps

1. Melt the butter in a large skillet over medium heat. Add the minced garlic, onion, celery, and sliced okra. Cook, stirring constantly, until golden brown. Set aside.
2. In a large heavy-bottomed stock pot over medium-high heat, combine the butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown.
3. Stir in the cooked vegetable mixture and optional stew meat. Cook, stirring, until vegetables are tender and meat is evenly browned.
4. Add the water, drained tomatoes, and sugar to the pot. Season with parsley, thyme, bay leaves, salt, cayenne pepper, and black pepper. Bring to a boil, reduce heat, and simmer for 2.5 hours, stirring occasionally.
5. Add the shrimp, crabmeat, and andouille sausage to the stock pot. Stir in hot pepper sauce and Worcestershire sauce.
6. Remove the seeds from the lemon and squeeze the juice into the stock pot. Simmer for an additional 10 minutes, stirring occasionally.
7. Remove bay leaves, sprinkle with filé powder if desired, and serve over rice.

Enjoy your hearty and spicy gumbo!