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Home » Soups & Stews » Seafood Sausage Gumbo

Seafood Sausage Gumbo

Posted by: Diabetic Foodie / Fish & Seafood, Gluten-free, Paleo, Soups & Stews / February 8, 2016

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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.

Seafood and Sausage Gumbo in a blue speckled bowl garnished with fresh parsley

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:

  • Mahi-Mahi Chowder
  • Cajun Shrimp Stew
  • Cold Pea Soup with Crab and Mint

You can also take a look at this collection of low-carb diabetes-friendly dinner recipes for even more inspiration.

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!

Recipe Card
Seafood and Sausage Gumbo in a blue speckled bowl garnished with fresh parsley
4.86 from 7 votes

Seafood Sausage Gumbo

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.
Prep Time:10 minutes
Cook Time:55 minutes
Total Time:1 hour 5 minutes
Author:Diabetic Foodie
Servings:6
Review Print

Ingredients

  • 12 ounces spicy chicken or turkey sausage links (cut into 1-inch slices)
  • 2 tablespoons olive oil (extra virgin)
  • 1 cup onions (diced)
  • ½ cup red bell pepper (chopped)
  • ½ cup green bell pepper (chopped)
  • 2 cloves garlic (finely minced)
  • 2½ cups chicken broth or stock
  • 1½ cups crushed tomatoes (no-salt-added)
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 bay leaf
  • ¾ pound shrimp (peeled and deveined)
  • ½ pound scallops
  • 6 ounces lump crabmeat
  • 1 tablespoon fresh parsley (chopped)
US Customary – Metric

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.

Recipe Notes

This recipe is for 6 servings.
For lower sodium, use reduced-sodium or homemade chicken stock, no-salt-added tomatoes (or fresh), and a low-sodium brand of sausage. You may also want to leave out the added salt. 
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To prep this dish in advance, 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.

Nutrition Info Per Serving

Nutrition Facts
Seafood Sausage Gumbo
Amount Per Serving (1 bowl)
Calories 296 Calories from Fat 113
% Daily Value*
Fat 12.6g19%
Saturated Fat 2.2g14%
Trans Fat 0g
Polyunsaturated Fat 2.4g
Monounsaturated Fat 1.7g
Cholesterol 94.6mg32%
Sodium 672.5mg29%
Potassium 560.6mg16%
Carbohydrates 16.2g5%
Fiber 2.6g11%
Sugar 4.3g5%
Protein 28.5g57%
Net carbs 13.6g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soups and Stews
Cuisine: Cajun
Diet: Diabetic, Gluten Free
Keyword: easy dinner recipes, seafood sausage gumbo
Did you make this recipe?Click here to leave a comment & star rating!

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  1. Carol says

    October 10, 2022 at 1:50 pm

    5 stars
    This is one of my favorite recipes. I steam a bag of riced cauliflower and add that after the broth is done and before adding the shrimp. Makes it feel like “rice” is in it. I’ve even modified it to use chicken or pork without seafood. Made it for company and they loved it. Thanks, great recipe!

    Reply
  2. April says

    March 19, 2022 at 5:26 pm

    This was DELICIOUS and my family is already asking me to make it again!

    Reply
  3. Patricia Pierce says

    October 15, 2021 at 4:35 am

    New diabetic this looks great

    Reply

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