Crawfish Gumbo With Andouille Sausage Recipe
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.
How to Make the Best Crawfish Gumbo With Andouille Sausage
Nothing says Louisiana quite like a steaming bowl of authentic crawfish gumbo. This recipe captures the soul of New Orleans cooking with its deep, chocolate-colored roux, aromatic vegetables, and succulent crawfish tails paired with spicy andouille sausage. The combination of Cajun seasonings and the traditional filé powder creates a dish that’s both comforting and impressive enough for any dinner table.
The secret to exceptional gumbo lies in taking the time to develop a proper roux—that rich, dark foundation that gives gumbo its distinctive flavor and body. While 45-60 minutes might seem long, the process is meditative and the results are worth every minute. The patience you invest here translates directly into depth of flavor that can’t be rushed.
This crowd-pleasing gumbo serves 10 people and actually tastes even better the next day as the flavors meld together. Whether you’re cooking for a family gathering or want to bring a taste of New Orleans to your kitchen, this crawfish gumbo with andouille sausage delivers authentic Cajun flavor that will have everyone asking for the recipe.
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.
Ingredients
For the Roux and Base
Aromatics and Stock
Seasonings and Finish
Instructions
Sear the Sausage
- 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.
Build the Roux
- Add ¼ cup canola oil and bacon grease to the pot. 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.
Cook the Vegetables
- 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.
Simmer
- 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.
Finish and Serve
- 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!
Notes
- The key to great gumbo is developing a deep, dark chocolate-colored roux. This takes patience and time, so don't rush the process.
- If you prefer a seafood flavor, substitute chicken stock with seafood stock.
- Filé powder, made from ground sassafras leaves, is a traditional thickener and flavoring in New Orleans gumbo.
- This gumbo can be made a day or two in advance and reheated, which often makes the flavors even better.