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.
- 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)
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.
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.
Serving: 1bowl | Calories: 296kcal | Carbohydrates: 16.2g | Protein: 28.5g | Fat: 12.6g | Saturated Fat: 2.2g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 1.7g | Trans Fat: 0g | Cholesterol: 94.6mg | Sodium: 672.5mg | Potassium: 560.6mg | Fiber: 2.6g | Sugar: 4.3g | Net carbs: 13.6g