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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!