Crab and Shrimp Gumbo with Chicken and Andouille Sausage

by | Recipes, Savory Seafood Spice | 0 comments

A gumbo that brings Maryland and Louisiana together

You’ve found it! Sweet lump crab, tender shrimp, and a sprinkle of SWEEETHEAT’s Savory Seafood Spice make this dish unforgettable. The secret ingredient? A smoky bacon roux that packs a punch of flavor you didn’t know you needed. Let’s get cooking!

Quick Facts about this Recipe

Prep Time:

20 minutes

Cook Time:
1 hour

Total Time:

1 hour 20 minutes

Servings:

4

Category:

Dinner

Heat Level:

Medium

Why You’ll Love This Recipe!

Looking for a gumbo that combines the best of Maryland and Louisiana?

This recipe has it all—sweet lump crab, tender shrimp, and the perfect kick from SWEEETHEAT’s Savory Seafood Spice.

The real game-changer is the smoky bacon roux, a rich, flavorful base that makes this dish truly unforgettable.

Packed with bold, restaurant-quality flavor, it’s the ultimate comfort food for cozying up on a cold day.

Whether you’re craving something new or perfecting a crowd-pleasing classic, this gumbo will impress every taste bud.

It’s time to bring the authentic taste of the South to your kitchen—yes, you can!

Seafood Gumbo with crab, shrimp, chicken, and andouille sausage, served with rice and crafted using SWEEETHEAT Sauces and Rubs from Greater Philadelphia.

Step-by-Step Instructions

Ingredients

For the Base:

  • 5-6 slices thick-cut bacon (yields ½ cup bacon grease for roux)
  • 1 cup sliced andouille sausage
  • 1 pound chicken breast or thighs, cut into chunks
  • ½ pound shrimp, peeled and deveined
  • ½ pound lump crab meat (8 oz can)

For the Holy Trinity

  • 1 medium onion, diced
  • 1 medium green pepper, diced
  • 2-3 stalks celery, diced
  • 6 cloves garlic, chopped

Additional Ingredients

Step 1

Create Bacon Base

  • Fry bacon until crispy
  • Strain rendered grease through fine mesh strainer
  • Reserve ½ cup plus 1 tablespoon for later use
Step 2

Cook Meats

  • Heat 1 tablespoon bacon grease in large dutch oven
  • Season chicken and andouille with 1 tablespoon SWEEETHEAT Savory Seafood Spice
  • Brown for 5 minutes, remove and set aside
Step 3

Make the Roux

  • Combine ½ cup flour with ½ cup bacon grease
  • Cook over low-medium heat until milk chocolate colored

[Chef’s Tip: Watch your roux carefully – it can burn quickly. Slow and steady wins the race!]

Step 4

Build the Base

  • Add trinity (onions, celery, green peppers) and garlic to pot
  • Pour completed roux over vegetables
  • Cook 4-5 minutes until vegetables are tender
Step 5

Combine and Simmer

  • Return chicken and sausage to pot
  • Add lump crab meat
  • Gradually stir in chicken broth
  • Bring to boil, then reduce to simmer
  • Cook 1 hour
Step 6

Final Touches

Step 7

Serve

  • Garnish with bacon bits and green onions
  • Serve over white rice if desired

Storage and Tips

  • Keeps in refrigerator up to 3 days
  • Flavors develop overnight – even better the next day!
  • Freezes well (without seafood added)

Shop this Recipe

SWEEETHEAT Savory Seafood Spice

Our signature blend, Savory Seafood Spice, is here to bring bold, mouth-watering flavor to your dishes!

Packed with a perfectly balanced mix of brown sugar, smoky paprika, zesty ginger, earthy cumin, aromatic fennel, and vibrant turmeric, it’s designed to elevate your cooking to the next level.

This versatile seasoning is your secret weapon for adding a burst of flavor to seafood, hearty stews, and comforting soups. Whether you’re experimenting with new recipes or enhancing old favorites, this blend will transform your kitchen into a flavor powerhouse.

Ready to impress every taste bud? Get your bottle today!

SWEEETHEAT Southern Spice Blend bottle with jalapeños and spice containers on a dark surface.

In Conclusion

Ready to cook up something amazing? Grab SWEEETHEAT Savory Seafood Spice and bring restaurant-quality gumbo right to your kitchen!

It’s time to take your meals to the next level!

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