Louisiana Seafood Gumbo Recipe (2024)

Deliciously tasty, New Orleans style Seafood Gumbo. The perfect blend of seafood and smokiness with just enough spice to get those lips tingling! Serves perfectly with rice and potato salad.

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This Louisiana Seafood Gumbo recipe is one of our family's favorites and will really get your taste buds going. If the boys have been out and caught some blue crabs (but not enough for a crab boil) this is my go-to recipe. Seafood Gumbo is so delicious, it's perfect comfort food on a cold day!

Next time try myShrimp and Grits recipe, it's another reader favorite if you haven't seen it already. Or my Boiled Crawfish recipe, or even my Shrimp Etouffee.

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📌 Gumbo vs. Jambalaya
🧅 Seafood Gumbo Ingredients
🥣 Instructions
What is a Roux?
🍽 What To Serve With Gumbo
🔄Substitutions and Variations
🔌 Equipment
🧊 Storage
💡 Top Tip
📘 More Cajun Seafood Recipes
FAQ
Seafood Gumbo
💬 Comments

This Cajun Gumbo is a soup popular to Louisiana and is the official state cuisine! What makes this recipe more like the New Orleans Seafood Gumbo variation is my use of a Roux as the thickening agent.

When this isn't used, Okra or Gumbo Filé powder is used.

I like to use the roux method but have the Filé handy at the table, for if you want your good gumbo thicker.

📌 Gumbo vs. Jambalaya

I often hear the two mixed up, and to be quite honest, they couldn't be more different.

Although they are both classic Louisiana dishes, a Jambalaya is a rice dish (think Paella). Whereas a good gumbo recipe is more like a soup/stew.

To learn more about Jambalaya - check out my Jambalaya Recipe here.

🧅 Seafood Gumbo Ingredients

All Purpose Flour
Canola Oil, or vegetable oil
Yellow Onion, chopped
Green Bell Pepper, chopped
Celery, chopped
Andouille Sausage, sliced
Smoked Sausage, sliced
Creole Seasoning (or Cajun seasoning)
Dried Thyme
Garlic Powder
Onion Powder
Whole Bay Leaf
Fresh Garlic
Seafood Stock
Chicken Stock
Blue Crabs
Shrimp
Crab Meat
Parsley, Chopped
Green Onion, Chopped
Salt and Black Pepper (optional extra)

See recipe card for quantities.

🥣 Instructions

Step 1: In a large pot (stockpot or Dutch Oven) make a dark roux. This is done by cooking the oil and flour together over a medium heat (or if you have other things going on use a low heat), continuously stirring with your wooden spoon.

What is a Roux?

An important part of this recipe is making a dark Roux. You are aiming for a darkness of dark chocolate. This is a very important step and if at any point your Roux burns there is no saving it, you have to start again!

Do not think it will be ok and just blend it, because it won't, everyone will taste it.

Step 2: Add the holy trinity of onions, green pepper and celery and cook on a medium-high heat until totally soft. Then add the garlic and cook a little longer. Add the sausage slices and cook another few minutes.
Step 3: Next, slowly add the stock, along with the garlic and the bay leaves.
Step 4: Allow this beautiful Cajun Seafood Gumbo base to simmer on a low boil for about 90 minutes. After that, add the seafood, the green onions and parsley. Cook for a further 15 minutes and that's it!

Serve with white rice (and potato salad on the side - don't ask why, it just goes together!) This Authentic Gumbo Recipe is the best I've managed to get... and I've tried many different versions!

Hint: It's very important to use a good quality smoked sausage. One that you know is good - if you guess at this it may mess up the flavor.

A lot of the quality of flavor comes from the smoked sausage, you could almost call it just a sausage gumbo - it's that important. See my favorites down in the recipe card.

🍽 What To Serve With Gumbo

Traditionally, rice is served with Gumbo along with a southern Potato Salad - which is a perfect combination - and perhaps some Gumbo File on the side. However, the following are some other popular sides to serve:

Hush Puppies
Cheese Bread
Fresh Salad
French Bread
Garlic Bread
Cauliflower Rice
Sweet Potato Wedges
Corn Bread
Cajun fries

I have a full compilation of what can be served with Seafood Gumbo right here.

🔄Substitutions and Variations

Shrimp Stock - instead of seafood stock, try using shrimp stock. You could make this homemade with some of the peelings, shrimp heads and crab shells. A homemade stock really will give you a great gumbo.
Gumbo Crabs - you might not be able to find Blue Crabs, but gumbo crabs I think are the same thing
Chicken Broth - there's a slight difference between broth and stock. Either one will be ok in this recipe.
Frozen seafood - If you don't have access to fresh seafood where you are, you can use frozen. You'll need to thaw first though.
Tomato Paste - some people like to thicken with this.
Fresh Okra - totally whether you like okra in your gumbo or not.

Spicy - add hot sauce or a little cayenne pepper while cooking to imbue heat into the dish. Cajun spice also adds more heat.
Lobster Gumbo - Yes, it's a thing. Change out the lobster for the crabs, or just add it as an extra!
Crawfish Gumbo - Even better! Again, change out the shrimp for the Crawfish tail meat to make a Crawfish Gumbo. Keep everything else the same. It's absolutely delicious!
File Powder - Add Gumbo File powder to thicken it up and give it an extra something special.
Deluxe - add even more fish/seafood - go wild! You could even add a little oyster liquid and oysters... I've seen that done.
Kid friendly - slice the sausages differently so you know which is the andouille sausage (the spicier sausage)
Worcestershire Sauce - you could add a little for more amazing flavor.

Make This Recipe In The Instant Pot

This is also a good seafood gumbo instant pot recipe - Make the roux as suggested in saute function, then add as described above. Cancel saute mode and lock the lid into place.

🔌 Equipment

For best results use a heavy Gumbo Pot, or Stock Pot. It has a heavy, thick base and allow you to let that soup roll without burning! I have a link to the exact pot I use below in the recipe card.

A Dutch Oven also works well, if you have one big enough.

🧊 Storage

Allow this homemade gumbo to cool completely, then store in the refrigerator in an airtight container for up to 3 days. This is one of those meals that tastes better the next day.

💡 Top Tip

Expert Tip: I like to peel about 70% of the shrimp before I put in, this way most won't need peeling while you're eating but you still get the flavor from the shrimp shells from the remaining 30%.

📘 More Cajun Seafood Recipes

Crab Soup
Cajun Crabs
Catfish Courtbouillon
Boiled Crawfish

I made this awesome list of delicious Thanksgiving Seafood Recipes - which this seafood gumbo made the list. For those people who want something other than baked turkey.

FAQ

What is Seafood Gumbo?

Gumbo is actually classed as a soup, it's a delicious Cajun/Creole dish full of meat and smoked sausage. There are different type of Gumbo - most common are Chicken and Sausage and Seafood Gumbo. The first time I tried it, it blew me away how absolutely delicious it is.

Doesn't Gumbo have Okra in it?

To be honest, Gumbo actually translated means Okra. It is used as a thickening ingredient. However it's quite a different taste that some don't like. It's quite a touchy subject, for some Cajuns they feel the dish is just not Gumbo without the Okra in it... but I believe it's a personal taste.

Do you have to use a roux in Gumbo?

Originally, when Gumbo was first created Okra was used as the thickening ingredient. Gumbo Filé was created from Sassafras, to thicken a Gumbo. Only later did people start to make a Gumbo using a roux. I believe today the roux method is the preferred method.

Who first made Gumbo?

The history of Gumbo starts in North Africa. The slaves that worked the plantations in Louisiana would cook for the families and workers and Gumbo was a dish that they brought with them.

What is Seafood Gumbo made of?

An authentic gumbo recipe is made with a roux, seafood stock, the holy trinity and delicious fresh seafood (usually crabs and shrimp)- which is why it's often called a shrimp gumbo.

What is the secret ingredient in Gumbo?

This could be the okra - depending if you use it. Otherwise, the main ingredient that you can't see, that makes a big deal is your roux!

What are the 2 rules of Gumbo?

The smoked sausage should be authentic louisiana smoked sausage and do not burn your roux!

Seafood Gumbo

Deliciously tasty, New Orleans style Seafood Gumbo. The perfect blend of seafood and smokiness with just enough spice to get those lips tingling! Serves perfectly with rice and potato salad.

Prep Time30 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 30 minutes mins

Servings: 10

Cuisine: Seafood

Author: Melanie Cagle

Video

Equipment

Dutch Oven

Ingredients

1 Cup Flour
1 Cup Canola Oil
2 Cups Yellow Onion chopped
1 Cup Green Bell Peppers chopped
1 Cup Celery chopped
2 Links Andouille Sausage sliced
2 Links Smoked Sausage sliced
1 Tablespoon Creole Seasoning
1 Teaspoon Thyme Dried
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
2 Tablespoons Garlic Fresh Minced
8 Bay Leaves Whole
5 Cups Seafood Stock
5 Cups Chicken Stock
½ Cup Fresh Parsley Chopped
⅔ Cup Green Onions Chopped
2 lb Crabs Whole
2 lb Large Fresh Shrimp
8 oz fresh lump crab meat

Instructions

Add Oil to pan and turn on medium heat. Heat oil.
Add flour and continue to stir, watching close, until the mixture (Roux) has turned a dark chocolate color.F
Add Onions, Green Peppers and Celery and stir until translucent.
Add Sausage, mix together for 3 minutes.
Add Spices and stir together.
Slowly add stock, stirring all the time. Add Bayleaves and fresh Garlic.
Turn the heat down to a low roll and cover.
Allow to simmer like this for 90 Minutes.
While simmering organize rice and any other side dishes.
Add Crab, Shrimp, Crab Meat, Green Onion and Parsley and bring back to a boil. Cook on a slow roll for 15 minutes. Turn off heat.

Notes

If you like a spicier Gumbo replace smoked sausage with andouille sausage, making it 4 Links of Andouille and add another tablespoon of Creole Seasoning.

Try changing the shapes of the sausage - whole slices for the regular smoked sausage and smaller dices for the hotter Andouille, that way it's easier for the kids to eat.

I like to peel about 70% of the shrimp before I put in, this way most won't need peeling while you're eating but you still get the flavor from the shrimp shell from the remaining 30%.

The stock is flexible, you can use all Seafood, or all Chicken - I just like the blend of both. You could even try shrimp stock.

Use additional stock for a thinner gumbo, or less for a thicker gumbo. Depending on your preference.

If you've heard of Creole Gumbo, this is a gumbo that has tomatoes in it. You find that in some regions of Louisiana.

Nutrition

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