Shrimp and Sausage Gumbo

1 cup vegetable oil

1 cup all-purpose flour

2 cups chopped onion

1 cup chopped green bell pepper​

1 cup chopped celery

5 cloves garlic, minced​

8 cups seafood stock

2 bay leaves

4 teaspoons kosher salt

1/2 teaspoon cayenne pepper

2 pounds medium fresh shrimp, peeled and deveined

3 cleaned and dressed blue crabs

1 pound andouille or smoked sausage, sliced​

1/4 cup chopped fresh parsley​

1/4 chopped green onion


Place sausage in a large skillet over medium high and cook until browned, stirring occasionally, approximately 5 minutes.

Place oil in pan and heat for 5 minutes over medium heat.

Add crabs to oil. Cook 2 minutes per side and remove.

Whisk in flour, and stir together to form a roux. Cook over medium low heat, stirring often. If you prefer a lighter roux cook approximately 15 minutes. If you like your roux darker continue cooking an additional 5-8 minutes. Be careful not to burn. If it starts smoking too much, reduce the heat to low.

Add the garlic, onion, bell pepper and celery and cook for 5 minutes stirring often. Add bay leaves, salt, Worcestershire, and cayenne and cook for about two more minutes. Add the stock and bring mixture to a boil. Add the sausage and crab and reduce heat to medium. Simmer for about 1 hour stirring occasionally.


Add shrimp and cook for about 5 minutes or until they become opaque. Add parsley.


Salt to taste and serve with rice, and green onion.