Name: Louisiana Seafood Gumbo
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Southern
Ingredients: ½ cup vegetable oil or butter; ½ cup all-purpose flour; 1 yellow onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 4 garlic cloves, minced; 12 ounces smoked andouille sausage, sliced; 1 pound shrimp, peeled and deveined; 8 ounces crab meat or crab claws; 6 cups seafood stock or chicken stock; 1 tablespoon Cajun or Creole seasoning; 2 bay leaves; 1 teaspoon salt (adjust to taste); ½ teaspoon black pepper; ½ cup chopped green onions (for garnish); 3 cups cooked white rice (for serving)

If there’s one dish that captures the soulful heart of Louisiana cooking, it’s a piping hot bowl of Seafood Gumbo. Packed with a medley of succulent shrimp, crab, smoked sausage, and the holy trinity of Cajun vegetables, this dish is the ultimate comfort food with depth and soul. Each spoonful brings layers of smoky roux, bold Creole spices, and the slow-simmered richness of a home-cooked Southern meal.

Perfect for special occasions, chilly nights, or simply when you’re craving something bold and hearty, Louisiana Seafood Gumbo is more than a dish—it’s a cultural experience. Served with a scoop of fluffy white rice and garnished with green onions, this gumbo delivers both warmth and flavor that keeps everyone coming back for seconds.

Why You’ll Love This Louisiana Seafood Gumbo

Deep, bold flavors: The slow-cooked roux and Creole seasonings make every bite unforgettable.
Versatility: Use your favorite seafood—shrimp, crab, crawfish, or even oysters.
Hearty & satisfying: A complete meal in one bowl that comforts like a warm hug.
Authentic Southern roots: Gumbo is steeped in Louisiana history, with both Creole and Cajun influences.
Feeds a crowd: Perfect for family gatherings, game day, or holiday dinners.

Preparation Phase & Tools to Use

Before diving into your gumbo pot, preparation is key. Having the right tools not only makes the process smoother but also enhances the final flavor.

Heavy-Bottom Dutch Oven or Stockpot: This distributes heat evenly and helps develop the deep brown roux without burning.
Wooden Spoon or Roux Paddle: Essential for continuously stirring your roux to a rich, nutty color without scorching.
Chef’s Knife & Cutting Board: For chopping the holy trinity (onions, celery, bell pepper), garlic, and sausage.
Measuring Cups & Spoons: Precision matters, especially for seasoning layers and flour-to-fat ratio in the roux.
Fine Mesh Strainer (Optional): Useful if you make your own seafood stock for extra richness.

Having these basics ready sets the stage for a smooth cooking experience and authentic flavor.

Ingredients for the Louisiana Seafood Gumbo

Each ingredient in this gumbo plays a vital role in building depth and complexity:

Vegetable oil or butter: The base of your roux; it provides richness and helps create the signature gumbo texture.
All-purpose flour: Combined with fat to make the dark roux, essential for flavor and thickness.
Yellow onion: A key part of the “holy trinity” for savory aromatic flavor.
Green bell pepper: Adds a subtle sweetness and crunch to the gumbo base.
Celery: Balances the trinity with an earthy backbone.
Garlic: Brings a bold, pungent depth that enhances the base.
Smoked andouille sausage: Infuses the gumbo with a spicy, smoky richness.
Shrimp (peeled and deveined): Sweet, briny, and quick-cooking—a gumbo essential.
Crab meat or crab claws: Delivers a delicate sweetness and seafood essence.
Seafood stock or chicken stock: The flavorful liquid foundation of the gumbo.
Cajun or Creole seasoning: Provides that signature Southern heat and spice.
Bay leaves: Adds a subtle herbal note and depth to the broth.
Salt and black pepper: To balance and sharpen all the flavors.
Green onions: A fresh garnish that enhances color and brightness.
Cooked white rice: Classic gumbo partner to soak up the flavorful broth.

How To Make the Louisiana Seafood Gumbo

Step 1: Build the Roux

In a large Dutch oven, heat vegetable oil over medium heat. Slowly whisk in flour and stir continuously until the roux reaches a deep chocolate brown. This takes 20–30 minutes—don’t rush it!

Step 2: Sauté the Holy Trinity

Once the roux is ready, add chopped onion, green bell pepper, and celery. Stir well and let the vegetables soften for about 5–7 minutes. Add minced garlic and cook for another minute.

Step 3: Add the Sausage and Seasonings

Toss in the sliced andouille sausage and let it brown slightly. Stir in Cajun seasoning, bay leaves, salt, and pepper. Let the spices bloom for extra depth.

Step 4: Pour in the Stock

Gradually add the seafood stock while stirring to deglaze the pan. Scrape the bottom to lift all the roux flavor into the liquid. Bring to a gentle simmer and let cook uncovered for 30–45 minutes.

Step 5: Add the Seafood

Gently stir in the shrimp and crab meat. Let it simmer until the shrimp turn pink and are cooked through—about 5–7 minutes. Taste and adjust seasoning as needed.

Step 6: Serve and Garnish

Ladle the gumbo over a scoop of cooked white rice. Garnish with chopped green onions and serve hot with crusty bread or cornbread if desired.

How to Serve and Store Louisiana Seafood Gumbo

Louisiana Seafood Gumbo is best served hot and hearty. Spoon it generously over freshly steamed white rice, then finish with chopped green onions or a sprinkle of file powder if desired. A side of crusty French bread or skillet cornbread rounds out the meal beautifully.

Gumbo also benefits from a little rest—the flavors deepen over time. If you’re making it ahead, refrigerate for at least 24 hours before serving to allow the ingredients to meld together even more.

To store leftovers, transfer the gumbo to airtight containers and refrigerate for up to 4 days. It also freezes beautifully for up to 3 months. Just make sure to cool it completely before freezing and reheat gently over low heat to preserve the seafood texture.

Frequently Asked Questions

How dark should the roux be for authentic gumbo?

A true Louisiana gumbo calls for a dark chocolate brown roux. It should smell nutty, almost like toasted almonds. Take your time stirring—rushing will burn it.

Can I use frozen seafood?

Yes, frozen shrimp or crab can work well. Just make sure they are fully thawed and patted dry before cooking to avoid watering down the gumbo.

Is okra necessary?

Some gumbo recipes include okra as a natural thickener and flavor element, but it’s optional in this seafood version. If you love it, go ahead and add sliced okra in with the vegetables.

How spicy is this gumbo?

That depends on your Cajun or Creole seasoning. For a milder version, reduce the amount or opt for a low-sodium, mild blend. You can always add hot sauce at the table.

What’s the difference between Cajun and Creole gumbo?

Cajun gumbo typically uses a dark roux and doesn’t include tomatoes, while Creole versions may be slightly lighter with the addition of tomatoes. This seafood gumbo leans more Cajun with its rich, dark base.

Can I make it ahead of time?

Absolutely! Gumbo is often better the next day. Make it up to 2 days ahead and refrigerate. Reheat slowly and thoroughly before serving.

Want More Southern Comfort Food Ideas?

If this Louisiana Seafood Gumbo made your taste buds dance, you’re going to love these other down-home favorites from the Kitchen by Kate blog:

Cajun Ranch Shrimp and Sausage Pasta Skillet for a creamy, smoky twist on Southern seafood.
Creamy Cajun Sausage Pasta that brings rich heat in a one-pan wonder.
Louisiana Remoulade Sauce for dipping fried shrimp or drizzling over po’boys.
Jalapeño Heat: The Ultimate Shrimp Soup with a fiery kick that pairs beautifully with crusty bread.
Garlic Butter Steak Tips with Cheesy Rigatoni if you’re craving something meaty and cheesy.

Save This Pin For Later

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And when you give it a try, come back and share how yours turned out! Did you go all-in on the seafood or mix in some chicken or okra? Maybe added a splash of hot sauce for extra heat?

I’d love to know what your spin on this gumbo was. Got questions or tips of your own? Drop them in the comments—let’s keep the flavor conversation going!

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