Savory seafood-andouille gumbo [Recipe]


Savory seafood-andouille gumbo [Recipe]

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Soup season is coming and we've got a recipe for seafood-andouille gumbo, made with homemade stock, that's a little more involved than opening up a can of tomato soup, but certainly well worth the effort.  

This savory recipe comes to us from Emily Schiltz, who used to cook professionally. Schiltz prepared her own seafood stock. She used about 2 pounds of fish bones, shrimp shells, one carrot, two celeries and an onion with the peel still on and let it all simmer for a couple of hours.


For the “holy trinity”

  • 2 cups chopped onions (1 medium-size onion)
  • 1-1/4 cup chopped green bell pepper (1 large green pepper)
  • 1 cup chopped celery (2 ribs of celery)


For the seasoning “mix”

  • 2 whole bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano leaves


For the roux

  • 1/2 cup vegetable oil
  • 3/4 cup all-purpose flour


For the finishing

  • 2 tablespoons minced garlic
  • 8 cups seafood stock
  • 1/2 pound andouille (or other good pure smoked pork sausage)
  • 1 pound peeled and deveined medium shrimp
  • 1 pound fresh crabmeat
  • 3 to 4 cups hot cooked rice (brown or white)



  1. Very important before you begin: Have all ingredients ready to go before you start.
  2. Heat oil in a large heavy skillet over high heat until it just begins to smoke, about 5 minutes. Gradually add the flour, whisking constantly with a long-handled metal whisk. Continue cooking, whisking constantly, until the roux is dark reddish-brown, almost chocolate-colored, 3 to 5 minutes, being careful not to let it scorch.
  3. It is very important to whisk constantly when making roux over high heat. You can make it over a bit lower heat, but it will take longer.
  4. As soon as the roux is the right color, add half the “holy trinity” vegetables and stir well, switching from whisk to a spoon. Continue stirring and cooking about 1 minute. Then add the remaining vegetables and cook about 2 minutes longer. At this point, if the pan looks a bit too brown, you can deglaze with a little white wine.
  5. Stir in the seasoning mix and continue cooking about 2 minutes, stirring frequently. The pan will probably be very dry by this point, so if you’re adding cayenne, step away for a second. Turn off the heat and add the garlic; stir well. Remove from heat.
  6. Meanwhile, bring stock to a boil in a large saucepan or Dutch oven. Add roux mixture by spoonfuls to the boiling stock, stirring until it’s dissolved. Bring mixture to a boil. Add andouille and return to a boil; continue boiling about 15 minutes, stirring occasionally.
  7. Reduce heat and simmer about 10 minutes more. Add seafood. Return to a boil over high heat and cook until shrimp is just barely cooked, as it will continue to cook after you remove it from the heat.
  8. Serve immediately.


Emily Schiltz works in healthcare IT, but she used to cook professionally and would rather be eating at any given time. She’s new to New York, so if you have places she must eat or go or questions about her recipes, contact her at emily.schiltz@gmail.com.