Close your eyes and imagine…the gentle breeze of the Louisiana bayou, the lively sounds of Cajun music, and the intoxicating aroma of a simmering pot of Louisiana Seafood Gumbo. This isn't just a soup; it's a celebration of flavors, a taste of history, and a cherished tradition passed down through generations.
Today, I'm sharing my family's authentic Louisiana Seafood Gumbo recipe, a guaranteed crowd-pleaser that will transport you straight to the heart of Cajun country. With shrimp, crab, and a deep, flavorful roux, this dish is sure to become a favorite!
There are two versions of a gumbo, you have the Cajun version and the Creole. A Creole gumbo would typically have tomatoes in it, whereas a Cajun gumbo is more brown, without tomatoes and uses a roux.
Jump to:
- Gumbo vs. Jambalaya
- Groceries you'll need: Ingredients
- Recipe Walkthrough: Instructions
- What is a Roux?
- Perfect pairings: What to serve with seafood gumbo
- Recipe variations and substitute ideas
- Make This Recipe In The Instant Pot
- Necessary gear: Equipment
- How to store leftovers
- Mel's kitchen notes
- More Cajun seafood recipes I think you'll love
- Frequently asked questions: FAQ
- Authentic Louisiana Seafood Gumbo Recipe
- 💬 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.
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.
Groceries you'll need: Ingredients
See recipe card for quantities.
Recipe Walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- 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.
Perfect pairings: What to serve with seafood gumbo
Traditionally, white 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
Recipe variations and substitute ideas
- 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.
Select high pressure and set time for 15 minutes. Allow 10-15 mins for pressure to build. Release pressure using the natural-release method. Switch to Saute function.
Add remaining ingredients and cook on saute for 15 minutes.
Necessary gear: 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.
How to store leftovers
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.
Mel's kitchen notes
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 I think you'll love
Frequently asked questions: FAQ
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.
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.
Viral Recipe Alert!
Banana Bread
Due to the secret ingredient in this deliciously moist banana bread it has become one of my most sought after recipes!
Authentic Louisiana Seafood Gumbo Recipe
Video
Equipment
Ingredients
- 1 Cup All Purpose Flour
- 1 Cup Canola Oil
- 2 Cups Yellow Onions 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 Dried Thyme Dried
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 2 Tablespoons Garlic Fresh Minced
- 4 Each Bay Leaves Whole
- 5 Cups Seafood Stock
- 5 Cups Chicken Broth
- ½ Cup Fresh Parsley Chopped
- ⅔ Cup Green Onions Chopped
- 2 Pounds Crabs Whole
- 2 Pounds Large Shrimp
- 8 Ounces Fresh Lump Crab Meat
Instructions
- Add Oil to pan and turn on medium heat. Heat oil.1 Cup Canola Oil
- Add flour and continue to stir, watching close, until the mixture (Roux) has turned a dark chocolate color.F1 Cup All Purpose Flour
- Add Onions, Green Peppers and Celery and stir until translucent.2 Cups Yellow Onions, 1 Cup Green Bell Peppers, 1 Cup Celery
- Add Sausage, mix together for 3 minutes.2 Links Andouille Sausage, 2 Links Smoked Sausage
- Add Spices and stir together.1 Tablespoon Creole Seasoning, 1 teaspoon Dried Thyme, 1 Tablespoon Garlic Powder, 1 Tablespoon Onion Powder
- Slowly add stock, stirring all the time. Add Bay leaves and fresh Garlic.2 Tablespoons Garlic, 5 Cups Seafood Stock, 5 Cups Chicken Broth, 4 Each Bay Leaves
- 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.½ Cup Fresh Parsley, 2 Pounds Crabs, 2 Pounds Large Shrimp, 8 Ounces Fresh Lump Crab Meat, ⅔ Cup Green Onions
Notes
Nutrition
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Tracy says
This recipe is sooooo good. My whole family loved it, thank you! A family favorite!
Debbie says
I am from SW Louisiana and let me start off by saying this is a great Seafood Gumbo recipe. Gumbo is such a comforting and go to dish during the wet and colder months. I love that your husband caught the crabs , we do this also. Great Recipe!!
Helen says
This was the first gumbo I have made and it was delicious. You can't go wrong with fish and rice but this dish exceeded my expectations. It will definitely become a regular in our household.
Jamie says
I can't get enough of the rich seafood flavor! We love cajun food and this is a favorite in our house!
Bonnie C says
I really believed I was doing this wrong. But I made sure I kept following the recipe. I had to double it so I kept doubting myself. I know a good gumbo when I taste one but I’ve never tried to make it, so I was hoping I picked the right recipe. I was great. I was proud of myself because it turned out so well but I can’t take all of the credit, the recipe is an awesome gumbo recipe.
Bonnie C says
Correction- it was great (5th line)
Melanie Cagle says
Thanks Bonnie, glad it turned out good for you!
Gina Bradford says
I made it's wonderful!! But I added a little extra flair.I added boneless skinless chicken thighs magnificent!!
Lottie says
Do you have a chicken & sausage gumbo recipe?
Melanie Cagle says
Why, yes ma'am, I do. Here's a link for it: https://thecaglediaries.com/chicken-and-sausage-gumbo-recipe/
Suzanne Vollenweider says
Most all seafood gumbo's have okra in them!
Melanie Cagle says
I wouldn't say most. It's a preference thing. Like tomatoes. Some people add tomatoes, some don't.
This version of a seafood gumbo is more of a Cajun version than a Creole, and so uses a dark roux to thicken it.
Irritated from NY says
It was too runny. Way too much stock for the amount of ruex. And I knew this but went and did it anyway. My mistake. I'll stick to my own recipe from now on.
Melanie Cagle says
Sorry you were disappointed. We tend to prefer our gumbo to be more of a soup than a stew, which is why we offer gumbo file at the table for anyone that feels they need to thicken theirs up.
Regina says
When using lobster tails do I put this in with shells
Melanie Cagle says
Yes I would, it would add some good flavors to your seafood gumbo.
Tonia Burton says
Thanks for sharing your recipe. You made the experience great as this was my first time making gumbo this paat Saturday. My family loved it.