Mr. John's Chorizo and Seafood Gumbo Recipe

Name: Mr. John's Chorizo and Seafood Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups vegetable oil; 1 1/2 cups bleached all-purpose flour; 2 cups chopped yellow onions; 1 cup chopped green bell peppers; 1 cup chopped celery; 1/2 pound chorizo or other smoked sausage, finely chopped, plus 1 pound chorizo, cut crosswise into 1/4-inch thick slices; Creole seasoning; 2 1/2 quarts shrimp stock, (chicken stock or water can be used); 1 dozen frozen gumbo crabs, thawed; 2 pounds medium shrimp, peeled and deveined; 2 pounds Louisiana Crawfish tails; 2 tablespoons chopped green onions or scallions (green part only); 2 tablespoons chopped fresh parsley leaves; 6 cups cooked long grain white rice, warm; Louisiana File Powder

Servings: persons

1 1/2 cups vegetable oil
1 1/2 cups bleached all-purpose flour
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
1/2 pound chorizo or other smoked sausage, finely chopped, plus 1 pound chorizo, cut crosswise into 1/4-inch thick slices
Creole seasoning
2 1/2 quarts shrimp stock, (chicken stock or water can be used)
1 dozen frozen gumbo crabs, thawed
2 pounds medium shrimp, peeled and deveined
2 pounds Louisiana Crawfish tails
2 tablespoons chopped green onions or scallions (green part only)
2 tablespoons chopped fresh parsley leaves
6 cups cooked long grain white rice, warm
Louisiana File Powder

1
In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour.
2
Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes.
3
Add the chopped onions, bell peppers, chopped celery, and 1/2 pound chopped sausage.
4
Season with Creole seasoning.
5
Cook, stirring, until the vegetables are very soft, 8 to 10 minutes.
6
Add the stock and gumbo crabs, stir until the roux mixture and broth are well combined.
7
Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, 2 hours.
8
Meanwhile, season the remaining seafood with Creole seasoning.
9
Add the seafood and remaining sliced sausage to the gumbo.
10
Cook for an additional 15 minutes.
11
Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface.
12
Taste for seasonings and adjust.
13
Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls with the rice.
14
Pass the file powder at the table.

2327

kcal

Calories

Fat

271

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups vegetable oil, 1 1/2 cups bleached all-purpose flour, 2 cups chopped yellow onions, 1 cup chopped green bell peppers, and more.

Yes, Mr. John's Chorizo and Seafood Gumbo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mr. John's Chorizo and Seafood Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions