Seafood and Sausage Gumbo - gluten-free, low-carb, paleo

Seafood Sausage Gumbo

Gluten-free and paleo-friendly stew featuring sausage, shrimp, scallops, crab, peppers, and tomatoes that can be made as spicy or mild as you like
Course Soups and Stews
Cuisine Cajun
Keyword easy dinner recipes, seafood sausage gumbo
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 308 kcal
Author Shelby Kinnaird (Diabetic Foodie)


  • 12 ounces spicy chicken or turkey sausage links cut into 1-inch slices (I like Al Fresco Spicy Jalapeño Chicken Sausage)
  • 2 tablespoons extra virgin olive oil
  • 1 cup diced onions
  • 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 no-salt-added crushed tomatoes
  • 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 chopped fresh parsley


  1. In a large stock pot or Dutch oven, sauté sausage over medium heat until it's starting to brown. If your sausage is precooked, it will take about 5 minutes. If it's not cooked, it will take about 15 minutes. Remove from pot to paper towel-lined plate.

  2. Add oil to pot along with onions, bell peppers, and garlic. Stir and cook for about 10 minutes or until onions begin to look translucent.
  3. Add chicken broth, tomatoes, cumin, cayenne, salt, pepper, and bay leaf to pot. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, uncovered, for about 30 minutes. (If you're making ahead, stop here, let cool, and refrigerate. About 15 minutes before you want to eat, bring the tomato mixture to a simmer and proceed with the recipe.)
  4. Add the shrimp and scallops to the tomato mixture in the pot. Simmer for about 5 minutes, then add the crab and sausage. Simmer for another 5 minutes or until everything is heated through. (Don't cook the seafood too long or it will be rubbery.)
  5. Garnish with parsley and serve.

Recipe Notes

If you are watching your Sodium intake, use reduced sodium or homemade chicken stock, no-salt-added tomatoes (or fresh), and you may want to leave out the added salt. Also look for a low-sodium brand of sausage.

If you don't like your gumbo spicy, use a mild sausage and leave out the cayenne pepper. If you want spicier gumbo, add in chopped chile peppers along with the bell peppers.