This Seafood Gumbo recipe is one of our family's favorites. 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 my Shrimp and Grits recipe, it's another reader favorite if you haven't seen it already. Or my Boiled Crawfish recipe.
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.
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Ingredients
- All Purpose Flour
- Canola 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
See recipe card for quantities.
Instructions
- Step 1: In a large pot 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 the Roux. You are aiming for a darkness of chocolate, or a little darker than a penny! 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 Seafood 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.
Substitutions
- Shrimp Stock - instead of seafood stock, try using shrimp stock.
- 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.
Variations
- Spicy - add hot sauce or a little cayenne pepper while cooking to imbue heat into the dish. Cajun spice also adds more heat.
- 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)
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.
Equipment
I 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.
Storage
Allow this seafood gumbo to cool completely, then store in the refrigerator in an airtight container for up to 3 days.
Top 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%.
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.
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.
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.
If you’ve tried this Louisiana Seafood Gumbo Recipe or any other recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers! You can also follow me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes!
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.
Ingredients
- 1 Cup Flour
- 1 Cup Canola Oil
- 2 Cups Yellow Onion, chopped
- 1 Cup Green Bell Pepper, 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
- 2lb Crabs, Whole
- 2lb Large Fresh Shrimp
- 8oz 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 TBSP 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 Information
Yield 10 Serving Size 1Amount Per Serving Calories 579Total Fat 31gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 25gCholesterol 303mgSodium 908mgCarbohydrates 25gFiber 2gSugar 6gProtein 48g
Oh my....this is comfort food bliss. I love a good gumbo. Perfect for filling bowls and wrapping my hands around. Warm inside and out.
This recipe is sooooo good. My whole family loved it, thank you! A family favorite!
Thanks Tracy, so glad you liked it!
That broth looks and sounds fabulous - and what a treat to be able to put fresh caught crabs into the gumbo! I'd want to make the roux too.
Yes, it has its advantages, living so close to the ocean! Glad you liked it!
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!!
This Gumbo looks so hearty and flavorful! I love a big bowl of comfort food!
This recipe is going to be a huge hit with my fiance and son who are seafood lovers! Can't wait to try it!
I'm so glad you like it! Let me know how it goes.
This looks great! Total comfort food. I love anything with seafood, so this looks perfect for me. Thanks for sharing!
You're welcome, hope you enjoy!
This gumbo looks so comforting and delicious. The perfect dish for this colder winter season!
Thanks Moop, I would have to agree!
The flavors in the gumbo is perfect! My kinda of meal that I can eat all days of the week. So comforting and so delicious!
I am absolutely loving the flavors in this gumbo seafood. This is an amazing recipe to make on chilly days, I can't wait to try it!
Thanks Neha! Hope you enjoy!
Fantastic flavors in this gumbo! It is one of the best southern seafood dishes by far!
Yes Dana, I whole-heartedly agree, it's the best!!
oh my! You for sure have my mouth watering with this gumbo. I purchased some gumbo file when we visited NOLA and have never used it. I had no idea it was used in place of a roux. Doesn't that change the flavour significantly?
Yes File does have a taste to it, from the Sassafras... it compliments though. I just use a pinch (if I use it)... I mostly use it to thicken if it's too watery on my plate if you know what I mean?
I love that your recipe has two types of sausage. It made it more flavorful and tasty.
Thanks Marta, yes I have to agree!!
I've never tried a gumbo but I love seafood so I definitely need to put this on my list of recipes to try!
This looks very good, I used to live in Louisiana, and there are so many authentic variations and a few not so authentic. I might have to make this and see what the family thinks. I bet it goes over fairly well with them, except I know them they will want cayenne pepper added and hot sauce, lol. You can take the children out of Louisianna, but you cannot take the Louisianna out of them. Trust me, and I have tried! Happy weekend! I'm looking forward to seeing your next recipe.
If you can't get to NOLA then making this gumbo at home is the next best thing. So many flavorful spices and together they make an incredible seafood gumbo. I'll be making this again soon - after all, Fat Tuesday is coming up.
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.
Thanks Helen, glad you liked it!
Such a hearty and savory Gumbo! This recipe is just as easy as it is delicious!
Yum- this gumbo looks super tasty and flavorful! Reminds me of my last trip to New Orleans
Made this for my family last night and everyone loved it. Thanks for the recipe. Definitely a keeper.
So happy that you got to try it!
This is so hearty and delicious. As a seafood lover, I absolutely love gumbo. Thank you for your detailed tips for the roux. The color is fascinating.
You're welcome Rachna, glad you enjoyed it!
I can't get enough of the rich seafood flavor! We love cajun food and this is a favorite in our house!
Seafood Gumbos are the best, especially with the amazing spices like this one! Gotta love how it's served with rice - perfect for dinner and a comforting meal.
I would have to agree.
This gumbo sounds fabulous can't wait to try it and the baby in the photo is adorable!
Lol, yeah she is a little stinker!! Glad you like the recipe, hope you get to make it soon!
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.
Correction- it was great (5th line)
Thanks Bonnie, glad it turned out good for you!