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

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).
Sauté Vegetables: Add diced onion, bell pepper, celery, and garlic to the roux. Cook until vegetables are soft.
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.
Add Proteins: Stir in shrimp, crab meat, and sliced andouille sausage. Simmer for another 10-15 minutes, until the shrimp is cooked through.
Final Touches: Adjust seasoning to taste. Remove bay leaves and garnish with chopped green onions and parsley.
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

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!