This one-pot seafood sausage gumbo made with sausage, scallops, shrimp, and crab is so delicious! It’s also low-carb, gluten-free, and paleo-friendly.
If you’ve been following me for awhile, then you know what a big fan I am of hearty soups, stews, and chowders. From a hot summer’s day to a chilly winter evening, I don’t think there’s ever a bad time for soup!
This seafood sausage gumbo is one of my favorite summertime dishes. The fresh seafood with the rich broth is such a delicious combination.
Now, to be fair, gumbo purists may not call this recipe a true “gumbo.” To cut down on carbs, I didn’t use any kind of trademark thickener.
But it was inspired by my travels to New Orleans and does involve lots of delicious seafood. Calling it a “gumbo” just makes me love the recipe even more.
Plus, it’s gluten-free and paleo-friendly! And everything comes together right in one pot for an easy, hearty, and delicious seafood stew.
How to make seafood sausage gumbo
This recipe takes about an hour to make, but most of that time is simmering to let the flavors meld together. The actual prep is quite simple!
Step 1: In a large stock pot or Dutch oven, sauté the sausage over medium heat until it starts to brown. Precooked sausage will take about 5 minutes, un-cooked sausage will take about 15 minutes.
Step 2: Transfer the browned sausage to a plate lined with paper towels.
Step 3: In the same pot, add the oil along with the onions, bell peppers, and garlic. Stir to combine, then cook for about 10 minutes or until the onions start to become translucent.
Step 4: Add the chicken broth, tomatoes, cumin, cayenne, salt, pepper, and bay leaf to the pot.
Step 5: Increase the heat to medium-high and bring to a boil, then reduce the heat and simmer, uncovered, for about 30 minutes.
Step 6: Add the shrimp and scallops to the pot and simmer for about 5 minutes.
Step 7: Add the crab and sausage, then simmer for another 5 minutes or until everything is heated through.
Step 8: Ladle into 6 bowls and garnish with fresh parsley.
Dig in and enjoy! I’ll let you be the judge of whether or not to call this a seafood gumbo or stew.
Variations for this recipe
This recipe is easy to customize based on your preferences. Gumbo is a flexible dish, so free to make it however you like!
If you don’t like spicy foods, use a mild sausage and leave out the cayenne. On the other hand, you like things really spicy, add some minced chile peppers along with the bell pepper.
Crab and scallops are delicious, but they can also be pricey. If you’re looking for a more budget-friendly dish, just use shrimp and sausage. The gumbo will still be rich and delicious!
Watching your sodium intake? Use reduced-sodium or homemade chicken stock. You can also look for a lower-sodium brand of sausage or make your own. Finally, look for no-salt-added tomatoes and consider omitting the added salt.
Storage
If you find yourself with any leftovers of this seafood gumbo, you can store them in an airtight container in the refrigerator. Be sure to enjoy within 3 days or so.
Want to prep some of this recipe ahead of time? Complete the steps up through simmering all the ingredients together, but don’t add the seafood. Instead, remove the broth from heat, allow it to cool, then store it covered in the refrigerator.
When you’re ready to eat, transfer the broth back into a pot on the stove and bring it to a simmer. Add the shrimp and scallops, then proceed with the rest of the recipe as usual.
Other seafood soup recipes
From chowders to stews, I love incorporating seafood into my soups. It’s a great source of protein and adds such a unique flavor! Here are a few of my favorite seafood soup recipes I think you’ll enjoy:
When you’ve tried this gumbo, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Seafood Sausage Gumbo
Ingredients
- 12 ounces spicy chicken or turkey sausage links (cut into 1-inch slices)
- 2 tablespoons olive oil (extra virgin)
- 1 cup onions (diced)
- 1/2 cup red bell pepper (chopped)
- 1/2 cup green bell pepper (chopped)
- 2 cloves garlic (finely minced)
- 2 1/2 cups chicken broth or stock
- 1 1/2 cups crushed tomatoes (no-salt-added)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 3/4 pound shrimp (peeled and deveined)
- 1/2 pound scallops
- 6 ounces lump crabmeat
- 1 tablespoon fresh parsley (chopped)
Instructions
- In a large stock pot or Dutch oven, sauté the sausage over medium heat until it starts to brown. Precooked sausage will take about 5 minutes, un-cooked sausage will take about 15 minutes.
- Transfer the browned sausage to a plate lined with paper towels.
- In the same pot, add the oil along with the onions, bell peppers, and garlic. Stir to combine, then cook for about 10 minutes or until the onions start to become translucent.
- Add the chicken broth, tomatoes, cumin, cayenne, salt, pepper, and bay leaf to the pot.
- Increase the heat to medium-high and bring to a boil, then reduce the heat and simmer, uncovered, for about 30 minutes.
- Add the shrimp and scallops to the pot and simmer for about 5 minutes.
- Add the crab and sausage, then simmer for another 5 minutes or until everything is heated through.
- Ladle into 6 bowls and garnish with fresh parsley.
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