Louisiana Seafood Gumbo is more than a dish—it’s a rich cultural tradition in a bowl. Built on a dark, nutty roux and layered with tender shrimp, sweet crab meat, and spicy andouille sausage, this gumbo brings deep Southern comfort with every spoonful.
Whether you’re celebrating Mardi Gras or just looking to bring some bold flavor to your dinner table, this classic Creole seafood gumbo delivers warmth, complexity, and authenticity.
Why I Love This Recipe
This gumbo checks every box: slow-cooked depth, Cajun spice, fresh seafood, and comforting warmth. The roux gives the gumbo its signature color and flavor, and the blend of aromatics and spices brings serious Louisiana soul.
It’s hearty enough to be a standalone meal and perfect for sharing with family or feeding a crowd. Plus, it’s customizable—okra, filé powder, or even a vegetarian twist if you’re feeling creative.
Ingredients
🔥 Roux:
- ½ cup vegetable oil
- ½ cup all-purpose flour
🦐 Seafood:
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat (lump or claw)
- 1 lb andouille sausage, sliced
🌿 Aromatics:
- 1 large onion, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, minced
🌶️ Spices:
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp cayenne pepper
- 1 tsp paprika
🧂 Seasonings:
- Salt and pepper, to taste
- 2 tbsp filé powder (optional but traditional)
💧 Liquid:
- 2 cups fish stock
- 2 cups water
- 2 tbsp Worcestershire sauce
🌿 Garnish:
- 2 tbsp chopped scallions
- ¼ cup chopped parsley
- 2 lemons, cut into wedges
Swaps and Notes
- No fish stock? Use chicken broth for a milder base.
- Vegetarian version: Swap seafood for mushrooms, okra, and bell peppers.
- Use Louisiana-style andouille for the most authentic heat and smoke.
- Filé powder adds that classic Creole earthiness and subtle thickness.
How to Make Louisiana Seafood Gumbo
1. Make the Roux
In a large cast-iron pot, heat vegetable oil over medium heat.
Gradually whisk in the flour, stirring constantly until the roux turns deep brown, about 10–15 minutes. Be patient—this is where the flavor lives!
2. Add Aromatics
Add onion, celery, and garlic to the roux.
Cook for 5–7 minutes, stirring often, until softened and fragrant.
3. Add Seafood and Sausage
Stir in the sliced andouille sausage, shrimp, and crab meat.
Cook for 2–3 minutes, just until shrimp begin to turn pink and sausage is browned.
4. Season and Spice
Add thyme, oregano, cayenne, paprika, and salt and pepper.
Stir well to coat all ingredients in the spiced roux.
5. Add Liquid
Gradually pour in fish stock, water, and Worcestershire sauce.
Bring the mixture to a gentle boil, then reduce heat to a simmer.
6. Simmer
Simmer uncovered for 20–30 minutes, stirring occasionally.
Taste and adjust seasonings as needed.
7. Finish with Filé
Optional but authentic: stir in filé powder just before serving.
This helps thicken and flavor the gumbo Creole-style.
8. Garnish and Serve
Ladle gumbo into bowls and garnish with scallions and parsley.
Serve hot with a scoop of white rice and a lemon wedge on the side.
Traditional Variations
- Okra Gumbo: Add 1 cup sliced okra during the simmer for a veggie-packed twist.
- Darker Roux: Let your roux go even deeper in color for a smokier base.
- Vegetarian Gumbo: Use mushrooms, bell peppers, and veggie broth.
Tips for Success
- Whisk constantly while making roux—burnt flour ruins gumbo!
- Use fresh seafood if possible, or high-quality frozen shrimp and crab.
- Don’t skip the simmer—this melds the spices and flavors beautifully.
- Add filé at the end to avoid gumminess from overcooking.
Serving Suggestions & Pairings
Pair your gumbo with a few ChefManiac favorites to complete your Southern spread:
- Cajun Chicken Sausage Gumbo – A meaty twist on gumbo night
- Blueberry Lemonade – Bright, fruity balance to spicy gumbo
- Big Family Banana Pudding – The perfect Southern dessert pairing
- Old-School No-Bake Cookies – Easy sweets to follow a bold meal
- Sheet Pan Quesadillas – Great for gumbo parties with mixed mains
Storage & Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze gumbo (without rice) for up to 2 months.
- Reheat: Gently reheat on the stovetop or microwave until hot.
Nutrition Information (Approximate per Serving)
- Calories: 450
- Fat: 25g
- Saturated Fat: 8g
- Cholesterol: 60mg
- Sodium: 450mg
- Carbohydrates: 25g
- Fiber: 2g
- Sugar: 5g
- Protein: 25g
More Recipes You’ll Love
Bring the bold flavor and Southern comfort to your kitchen with:
- Cajun Chicken Sausage Gumbo
- Big Family Banana Pudding
- Blueberry Lemonade
- Old-School No-Bake Cookies
- Sheet Pan Quesadillas
Final Thoughts
Louisiana Seafood Gumbo is everything comforting, hearty, and bold—a Southern classic that celebrates family, flavor, and tradition. Make it your own, serve it up steaming, and let every bite transport you straight to the Bayou.
Tried it? Tag @ChefManiac and show us your gumbo bowls! And follow for more soulful stews, Creole classics, and comforting one-pot wonders.
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