Brown the andouille

• Slice the andouille and brown it in a pan to release the juices.
• Set the browned sausage aside, keeping the rendered fat in the pan.

Sweat the vegetables

• Add the onion, bell pepper and celery straight into the sausage juices.
• Scrape the bottom of the pan to lift all the flavor.

Add the gumbo base and crab

• Pour the canned gumbo into the pot.
• Drop in the cleaned blue crab and the extra claws.

Simmer the gumbo

• Bring the pot to a boil, then lower to a simmer.
• Let it simmer until the crab is cooked and the broth is flavorful.

Add sausage and crawfish

• Stir the browned sausage back into the pot.
• Add the crawfish and cook until they turn bright red and are heated through.

Serve over rice

• Ladle the gumbo over a bowl of warm rice.
• Finish with a little hot sauce.