This Louisiana Seafood Gumbo recipe is one of our family 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. The Louisiana Seafood Gumbo dish is so delicious, it's perfect comfort food on a cold day!
Gumbo is a soup popular to Louisiana and is the official state cuisine! What makes this recipe historical to 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 is used. I like to use the seafood gumbo roux method but have the Filé handy for if you want your gumbo thicker.
How to make Seafood Gumbo
First, you have your seafood gumbo ingredients:
Listed as follows:
- 1 x Cup Flour
- 1 x Cup Oil
- 2 x Cups chopped Onion
- 1 x Cup chopped Green Bell Pepper
- 1 x Cup chopped Celery
- 2 x Links Andouille Sausage
- 2 x Links Smoked Sausage
- 1 x Tbsp Creole Seasoning
- 1 x Tsp Dried Thyme
- 1 x Tbsp Garlic Powder
- 1 x Tbsp Onion Powder
- 8 x Whole Bayleaves
- 2 x Tbsp Fresh Garlic
- 5 x Cups Seafood Stock
- 5 x Cups Chicken Stock
- 2lb Blue Crabs
- 2lb Shrimp
- 8oz Crab Meat
- ⅓ Cup fresh Parsley, Chopped
- ⅔ Cup fresh Green Onion, Chopped
It may seem like a lot of ingredients, but save for the seafood most items should be readily available in your pantry as they're common ingredients.
Seafood Gumbo Roux
An important part of this Louisiana Seafood Gumbo 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.
Once the roux has reached that beautiful smooth chocolate-like color time to add "the trinity" (they call it this because onions, bell pepper and celery are pretty much in most Cajun dishes). Mix it all together until they have become translucent, then add the sausage and spices.
Next, slowly add the stock, along with the garlic and the bay leaves.
Allow this beautiful Cajun Seafood Gumbo base to simmer for about 90 minutes.
After which, add the seafood, the green onions and parsley. Cook for a further 15 minutes and that's it! Serve with rice (and potato salad on the side - don't ask why, it just goes together!) This New Orleans Seafood Gumbo Recipe is the best I've managed to get... and I've tried many different versions!
Recipe Card
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!
Ingredients
- Flour, 1 Cup
- Canola Oil, 1 Cup
- Onion, 2 Cups
- Green Bell Pepper, 1 Cup
- Celery, 1 Cup
- Andouille Sausage, 2 Links
- Smoked Sausage, 2 Links
- Creole Seasoning, 1 Tbsp
- Thyme, Dried 1 Tsp
- Garlic Powder, 1 Tbsp
- Onion Powder, 1 Tbsp
- Garlic, Fresh Minced 2 Tbsp
- Bayleaves, Whole x 8
- Seafood Stock, 5 Cups
- Chicken Stock, 5 Cups
- Parsley, Fresh Chopped ½ Cup
- Green Onions, Chopped ⅔ Cup
- Crabs, Whole 2lb
- Shrimp, 2lb
Instructions
- Add Oil to pan and turn on medium heat.
- Add flour and continue to stir, watching close, until the mixture (Roux) has turned a dark chocolate color.F
- Add Onions, Bell Pepper 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.
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.
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Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 579Total Fat 31gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 25gCholesterol 303mgSodium 908mgCarbohydrates 25gFiber 2gSugar 6gProtein 48g
Instant Pot Seafood Gumbo
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.
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.
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.
Have you tried my Crawfish Etouffee recipe?
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!