Louisiana Seafood Gumbo Recipe

Louisiana Seafood Gumbo is a rich and flavorful dish packed with fresh seafood, a dark roux, and classic Creole seasoning. This hearty, comforting stew is perfect for special gatherings or when you’re craving an authentic taste of Louisiana.

Why You’ll Love This Recipe

  • Bursting with bold Creole flavors
  • Loaded with shrimp, crab, and other fresh seafood
  • Thickened with a classic dark roux for depth and richness
  • Perfect for family meals or special occasions
  • Serve over rice for a complete and satisfying dish

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Vegetable oil
  • All-purpose flour
  • Onion
  • Bell pepper
  • Celery
  • Garlic
  • Okra (optional)
  • Chicken broth or seafood stock
  • Canned diced tomatoes
  • Shrimp
  • Crab meat
  • Andouille sausage
  • Bay leaves
  • Creole seasoning
  • Salt and pepper
  • Worcestershire sauce
  • Hot sauce (optional)
  • Green onions and parsley for garnish
  • Cooked white rice for serving

Directions

  1. Make the Roux: In a large pot, heat vegetable oil over medium heat. Whisk in flour and cook, stirring constantly, until the mixture turns a deep brown color (about 20-30 minutes).
  2. Sauté Vegetables: Add diced onion, bell pepper, celery, and garlic to the roux. Cook until vegetables are soft.
  3. Simmer the Base: Stir in okra (if using), broth, diced tomatoes, bay leaves, Creole seasoning, Worcestershire sauce, salt, and pepper. Bring to a simmer and cook for 30 minutes.
  4. Add Proteins: Stir in shrimp, crab meat, and sliced andouille sausage. Simmer for another 10-15 minutes, until the shrimp is cooked through.
  5. Final Touches: Adjust seasoning to taste. Remove bay leaves and garnish with chopped green onions and parsley.
  6. Serve: Ladle the gumbo over cooked white rice and enjoy!

Servings and Timing

  • Servings: Makes about 6-8 servings
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: Approximately 1 hour 20 minutes

Variations

  • Chicken and Sausage Gumbo: Swap out seafood for chicken thighs and more andouille sausage.
  • Spicy Kick: Add extra hot sauce or diced jalapeños for a spicier version.
  • Thicker Gumbo: Use more okra or file powder to thicken the gumbo further.
  • Vegetarian Option: Replace seafood with mushrooms and extra vegetables.

Storage/Reheating

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Freeze in portions for up to 3 months. Reheat on the stove over low heat.
  • Reheating: Warm on the stove or in the microwave, stirring occasionally.

FAQs

Louisiana Seafood Gumbo Recipe

What is the secret to a great gumbo?

The key is a well-made dark roux, which adds depth and richness to the dish.

Can I use frozen seafood?

Yes, just make sure to thaw and drain it before adding it to the gumbo.

Do I have to use okra?

No, but okra helps thicken the gumbo naturally. You can use file powder instead.

What is file powder?

File powder is ground sassafras leaves, traditionally used to thicken and flavor gumbo.

Can I make gumbo ahead of time?

Yes! Gumbo often tastes even better the next day after the flavors meld together.

What type of rice is best for gumbo?

White long-grain rice is the traditional choice, but brown rice or even cauliflower rice can work.

Can I make this gumbo gluten-free?

Yes, simply use a gluten-free flour blend for the roux.

How do I prevent my gumbo from being too greasy?

Skim off any excess oil from the surface before serving.

Can I add other seafood?

Absolutely! Crawfish, oysters, or scallops can be great additions.

What sides go well with gumbo?

Cornbread, hush puppies, or a simple green salad complement gumbo perfectly.

Conclusion

Louisiana Seafood Gumbo is a rich, comforting dish full of bold flavors and delicious seafood. Whether you’re making it for a family dinner or a festive occasion, this classic Creole recipe is sure to impress. Serve it over rice and enjoy a true taste of Louisiana!

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Louisiana Seafood Gumbo Recipe

Louisiana Seafood Gumbo Recipe

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  • Author: samahkitchen
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 68 servings 1x
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Cajun, Creole

Description

This Louisiana Seafood Gumbo is a classic Southern dish filled with shrimp, crab, andouille sausage, and a deep, flavorful roux. Simmered with the “holy trinity” of Cajun cooking (onion, bell pepper, and celery), this gumbo has the perfect balance of spice and richness. Serve it over rice for a comforting, authentic taste of Louisiana!


Ingredients

Units Scale

For the Roux:

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour

For the Gumbo:

  • 1 medium onion, finely chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes (optional, for Creole-style gumbo)
  • 1 lb andouille sausage, sliced
  • 6 cups seafood stock (or chicken stock)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 lb large shrimp, peeled and deveined
  • 1 lb lump crab meat (or blue crab claws)
  • 1 dozen oysters (optional)
  • 1 tsp hot sauce (adjust to taste)
  • Salt & black pepper to taste
  • 2 tbsp chopped fresh parsley
  • 3 green onions, sliced
  • Cooked white rice, for serving

Instructions

  1. Make the Roux:
    • In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat.
    • Whisk in flour and stir constantly for 15–20 minutes, until the roux turns a deep brown (like dark chocolate). Be careful not to burn it!
  2. Cook the Vegetables & Sausage:
    • Stir in onion, bell pepper, and celery (the “holy trinity”) and cook for 5 minutes, until softened.
    • Add garlic and cook for 1 minute until fragrant.
    • If using, stir in diced tomatoes.
    • Add sliced andouille sausage and cook for another 5 minutes.
  3. Simmer the Gumbo:
    • Gradually stir in seafood stock, making sure to mix well with the roux.
    • Add Worcestershire sauce, Cajun seasoning, smoked paprika, thyme, bay leaves, and hot sauce.
    • Bring to a simmer and cook uncovered for 30 minutes, stirring occasionally.
  4. Add the Seafood:
    • Stir in shrimp, crab meat, and oysters (if using).
    • Simmer for another 5–7 minutes, just until the shrimp turn pink and opaque.
    • Taste and adjust seasoning with salt, pepper, or extra Cajun seasoning.
  5. Serve:
    • Remove bay leaves and stir in fresh parsley and green onions.
    • Serve hot over cooked white rice with extra hot sauce on the side.

Notes

  • For a richer gumbo, use half butter and half oil for the roux.
  • Prefer a spicier gumbo? Add extra Cajun seasoning and a dash of cayenne.
  • For a more traditional taste, add whole blue crabs to the pot while simmering.
  • Let the gumbo sit for an hour after cooking—it gets even better as the flavors meld!

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