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Low Country Gumbo
This recipe appeared in our Early Spring 2025 issue.
Low Country Gumbo
Chef’s note: this is the southern equivalent of the Yankee debate of New England vs. Manhattan clam chowder. This is not Louisiana style gumbo—you’ve been forewarned.
Gather these ingredients
- 1/4 lb Andouille sausage
- 1 qt. chicken broth
- 28 oz crushed tomatoes (1 large can)
- 2 bay leaves
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. butter
- 1 cup chopped sweet onion
- 2 chopped celery ribs
- 1/3 cup chopped green bell pepper
- 2 Tbsp. all-purpose flour
- 1/2 cup water
- 1 Tbsp. salt, plus more to taste
- 1/2 tsp. black pepper, plus more to taste
- 1 tsp. Old Bay Seasoning
- 1/2 tsp. dried oregano
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1 tsp. Worcestershire sauce
- 1/2 lb. medium shrimp, deveined, peeled, and cut into thirds
- 1/2 lb. blue crab meat
Instructions
- Bring water to a boil in a saucepan and cook sausage links for three to four minutes, or until cooked enough to be chopped. Drain. Cut links into small pieces.
- In a Dutch oven or large heavy-bottomed stainless-steel pot, bring chicken broth, tomatoes, bay leaves, and sausage to a light boil over medium-high heat.
- Meanwhile, in a separate skillet, heat oil and butter over medium heat. Add onion, celery, green pepper, and sauté until soft and starting to caramelize, about eight minutes. Add vegetables to the chicken broth mixture. Cover and bring back to a light boil. Continue cooking, covered, over medium-high heat for five minutes.
- In a small bowl, whisk together flour and water. Stir flour mixture, spices, herbs, and Worcestershire sauce into chicken broth mixture, cover, and cook over high heat for 10 minutes.
- Add shrimp and crab meat, reduce heat to medium and cook for five minutes. Remove from heat and discard bay leaves. Cover and let sit for five minutes before serving with white rice and hot sauce.
