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!
Deliciously tasty, New Orleans style Seafood Gumbo. The perfect blend of seafood and smokiness with just enough spice to get those lips tingling!
- 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
- 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.
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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Amount 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?