Crawfish Gumbo With Andouille Sausage

Looking down on a bowl of crawfish gumbo on a wooden platter with a silver spoon in front and a bottle of hot sauce and beer in the background.

Crawfish Gumbo With Andouille Sausage

Bring an authentic taste of New Orleans right to your own kitchen with a big batch of this crowd-favorite crawfish gumbo with andouille sausage! A deep, dark roux is perfectly seasoned with Cajun spices and loaded with tender crawfish tails to make one unforgettable gumbo. One taste and your friends and family will beg you to make this Cajun classic for every occasion.

Course Soups and Stews

Cuisine Cajun and Creole

Prep Time 20

Cook Time 2 20

Total Time 2 40

Servings people

Calories 473kcal

Author Amanda McGrory-Dixon

Equipment

Large stock pot or Dutch oven

Ingredients

¼ cup plus 1 tablespoon canola oil divided
24 ounces andouille sausage cut into slices
¼ cup melted bacon grease
1 cup all-purpose flour
3 celery ribs chopped
2 green bell peppers chopped
1 yellow onion chopped
4 garlic cloves minced or grated
9 cups chicken stock can substitute seafood stock
3 dried bay leaves
2 tablespoons Cajun seasoning preferably homemade
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
2 pounds cooked crawfish tails about 4-5 cups
1 tablespoon filé powder
Rice for serving
Chopped fresh parsley optional, for garnish

Instructions

In a large stockpot, add 1 tablespoon canola oil and heat on medium. When the oil is hot, add half the andouille sausage and cook until browned, about two to three minutes. Flip and brown on the other side and remove from the pot. Repeat with the other half of the sausage and also remove from the pot and reserve.
Add ¼ cup canola oil and bacon grease. After it heats, whisk in flour. Whisk continuously until the roux turns the color of melted chocolate. This should take about 45-60 minutes. As it cooks, you may need to reduce the heat to medium-low if it starts to smoke and get too hot. You don't want the heat too high to make the roux cook faster because it could burn.
Once the roux is ready, stir in the celery, green pepper and onion and cook for about five minutes. Stir the vegetables often. Add garlic and cook for about 30 seconds, stirring constantly.
Slowly stir in the stock. Add in the bay leaves, Cajun seasoning, Worcestershire sauce, hot sauce and reserved sausage. Bring to a boil over medium-high heat and then reduce to a simmer over medium-low heat. Cover and simmer for about an hour and stir occasionally.
After an hour, stir in the crawfish tails and filé powder. Allow to simmer for a minute or two — just enough to heat the crawfish. Serve with rice and parsley if desired. Enjoy!

Video

Notes

Store the gumbo in an airtight container in the refrigerator for up to four days. You can also freeze it for up to six months.
Prep the bell pepper, onion and celery before starting on the roux. Making a roux requires constant whisking, so you can't really multitask unless you have a cooking partner who can chop while you whisk the roux.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition