Gumbo is a classic dish from Louisiana, celebrated for its rich, complex flavors and hearty ingredients. This seafood gumbo recipe combines shrimp, crab, and sausage to create a delicious and satisfying meal. Whether you’re new to cooking or an experienced chef, this recipe will guide you through making an authentic Cajun gumbo that will impress everyone at the table.

Seafood gumbo

Recipe by SouhailCuisine: USADifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

416

kcal

This seafood gumbo recipe is a flavorful and hearty stew made with shrimp, crab, and sausage, simmered in a rich broth with vegetables and spices.

Ingredients

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 pound andouille sausage, sliced
1 pound shrimp, peeled and deveined
1 pound crab meat
6 cups chicken broth
2 cups okra, sliced
1 can (14.5 oz) diced tomatoes
2 bay leaves
1 tablespoon Cajun seasoning
1 teaspoon thyme
1/2 teaspoon cayenne pepper
Salt and pepper to taste
1/4 cup fresh parsley, chopped
1/4 cup green onions, chopped
Cooked white rice, for serving

Directions

Make the Roux: In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to form a roux. Continue to cook, stirring constantly, until the roux turns a dark brown color, about 15-20 minutes.
Cook the Vegetables: Add the chopped onion, bell pepper, and celery to the roux. Cook for about 5 minutes, until the vegetables are softened. Add the minced garlic and cook for another minute.
Add Sausage and Broth: Stir in the sliced andouille sausage and cook for about 5 minutes. Gradually add the chicken broth, stirring constantly to avoid lumps.
Simmer: Add the sliced okra, diced tomatoes, bay leaves, Cajun seasoning, thyme, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes, stirring occasionally.
Add Seafood: Add the shrimp and crab meat to the pot. Cook for an additional 10-15 minutes, until the shrimp are pink and cooked through.
Finish: Stir in the chopped parsley and green onions. Remove the bay leaves before serving.
Serve: Serve the gumbo hot over cooked white rice.

Notes

Use fresh seafood for the best flavor.
Adjust the spice level to your preference.
Gumbo file powder can be added for extra thickness and flavor.

Additional Tips for the perfect Gumbo Recipe:

Roux: The roux is the foundation of your gumbo, giving it a rich, deep flavor and thickening the broth. To make a perfect roux, combine equal parts of oil and flour in a pot over medium heat. Stir constantly with a whisk or wooden spoon to prevent burning. The roux will gradually change color from light brown to a dark, chocolatey brown. This process can take 15-20 minutes, so patience is key. If the roux burns, you’ll need to start over, as it will impart a bitter taste to the gumbo.
Seafood: Shrimp and crab are delicate and cook quickly. Adding them towards the end of the cooking process ensures they remain tender and flavorful. Make sure the shrimp are peeled and deveined, and the crab meat is free of shells. This will make the gumbo more enjoyable to eat and save time during the final stages of cooking.
Okra: Okra acts as a natural thickener for the gumbo, giving it a desirable consistency. It also adds a unique flavor and texture. You can use fresh or frozen okra. If using fresh, wash and slice it before adding it to the pot. If using frozen, there’s no need to thaw it beforehand. Add the okra early in the cooking process to allow it to break down and thicken the gumbo.
Resting Time: Allowing the gumbo to sit for a few hours or overnight enhances the flavors as they meld together. This resting period can make a significant difference in the taste. After cooking, let the gumbo cool to room temperature before refrigerating. When ready to serve, reheat it gently on the stove. The gumbo will taste even better the next day!

Variants

Gumbo recipes can vary widely depending on the region and personal preferences. Some popular variants include chicken and sausage gumbo, which uses chicken thighs and andouille sausage, and vegetarian gumbo, which substitutes meat with a variety of vegetables like mushrooms and zucchini. Another variant is the Creole gumbo, which often includes tomatoes and a variety of seafood.

This seafood gumbo recipe is a perfect way to bring the flavors of Louisiana to your kitchen. With its rich, hearty broth and a mix of delicious seafood, it’s sure to become a favorite in your household. Enjoy it with a side of rice and a sprinkle of fresh parsley for a truly authentic experience.

If you are a seafood lover, check our section about seafood recipes.