Conecuh Sausage and Seafood Gumbo

An incredible Cajun stew jam packed with shrimp, oysters, crab claws, and sausage. You don’t have to travel to the bayou to get your hands on this authentic gumbo.

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Course: Main Course, Soup
Cuisine: Cajun
Keyword: conecuh sausage, crab claws, gumbo, oysters, shrimp, stew
Servings: 10


  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups vegetable oil
  • 3 cups chopped yellow onion
  • 1 1/2 cups chopped red bell pepper
  • 1 1/2 cups chopped celery
  • 4 bay leaves
  • 3 quarts chicken broth
  • 2 lbs Conecuh Hickory Smoked Sausage sliced 1/2 inch thick and cooked
  • 1 lb fresh crab claws
  • 1 lb fresh shucked oysters
  • 1 1/2 lbs large fresh shrimp peeled and deveined (tails left on)
  • 1 tbsp Creole seasoning
  • 1 to 2 tsp ground red pepper
  • hot cooked rice to serve


  • In a large Dutch oven, whisk together flour and oil over medium heat.
  • Cook, stirring constantly, until flour mixture turns dark brown, about 15 minutes.
  • Add onion, bell pepper, celery, and bay leaves, stirring to combine. Gradually add broth, whisking until combined. Bring to a boil; reduce heat to low.
  • Simmer, uncovered, 1 hour and 30 minutes, stirring occasionally.
  • Add sausage, crab claws, and oysters; cook 10 minutes.
  • Add shrimp; cook until pink and firm, about 5 minutes.
  • Stir in Creole seasoning and red pepper.
  • Serve with rice.
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