creole seafood gumbo recipe

Written ByJenny Smyth Posted on
creole seafood gumbo recipe
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The Best creole seafood gumbo recipe

I’ve always been a fan of gumbo, and this creole seafood gumbo recipe is one of my all-time favorites. It’s a staple in our household, and I make it at least once a week for my family.

The dish originated in Louisiana, where it was created by the creole people, a mix of French, Spanish, and African cultures. This rich history is reflected in the flavors and ingredients used in the recipe.

When you take a spoonful of this gumbo, you’re transported to the bayous of Louisiana, where the spices and seasonings blend together to create an explosion of flavors. The key to making a great gumbo is to use a combination of ingredients that are rich in flavor, such as the dark roux that’s made with flour and fat, which gives the dish its characteristic color and texture.

My kids love helping me stir the pot and watching the roux turn into a dark brown paste that’s full of depth and complexity. As soon as the gumbo is done, we like to serve it over rice, which helps to soak up all the flavorful broth.

This recipe is perfect for any occasion, whether it’s a quick weeknight dinner or a special occasion like Mardi Gras. Not only is it delicious, but it’s also relatively healthy, with plenty of protein from the seafood and vegetables from the okra and bell peppers.

I’ve even started using this recipe as a base for other meals throughout the week by adding different types of seafood or using leftover ingredients to create new variations.

Creole Seafood Gumbo

Creole Seafood Gumbo

4.6 from 1447 votes

A rich and flavorful Creole seafood gumbo featuring a variety of seafood in a savory roux-based broth. This dish is perfect for a hearty, comforting meal.

Prep Time30 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time2 hrs
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Roux

1 cup all-purpose flour
1 cup vegetable oil

For the Gumbo

1 large onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
1 pound shrimp, peeled and deveined
1 pound crab meat
1 can (14.5 oz) diced tomatoes
4 cups seafood stock
1 tsp paprika
1 tsp thyme
1 tsp oregano
1 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
2 bay leaves
2 green onions, chopped
2 tbsp chopped parsley

👨‍🍳Directions

1In a large Dutch oven, heat the vegetable oil over medium-high heat.
2Add the flour and stir constantly to form a roux.
3Cook until the roux turns a dark, peanut butter color, about 20-25 minutes.
4Keep a close eye on it as it can burn easily.
5Add the onion, bell pepper, and garlic to the roux.
6Stir well to combine and cook until the vegetables are softened, about 5-7 minutes.
7The mixture will be very thick.
8Add the andouille sausage to the pot and cook for an additional 5 minutes, stirring frequently.
9The sausage should be browned and the edges slightly crispy.
10Pour in the diced tomatoes and seafood stock.
11Stir well to combine, scraping the bottom of the pot to deglaze.
12Add the paprika, thyme, oregano, cayenne pepper, salt, black pepper, and bay leaves.
13Stir well and bring the mixture to a boil.
14Reduce the heat to medium-low and let the gumbo simmer for 45 minutes, stirring occasionally.
15The flavors should be well combined and the gumbo should have thickened slightly.
16Add the shrimp and crab meat to the gumbo.
17Stir gently to combine and cook for an additional 5-7 minutes, until the shrimp turn pink and are cooked through.
18Be careful not to overcook the shrimp, as they can become rubbery.
19Taste and adjust the seasoning if necessary.
20Remove the bay leaves and discard.
21Garnish the gumbo with chopped green onions and parsley.
22Serve hot over rice.

🔧Equipment

Large Dutch oven
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 30g

📝Notes

Tips: For a spicier gumbo, add more cayenne pepper to taste. You can also add other seafood like oysters or crawfish if desired.

Watch Video Of How Creole Seafood Gumbo Works

One of my favorite things about this creole seafood gumbo recipe is how well it stores in the refrigerator or freezer.

If you make a big batch on Sunday evening, you can simply reheat it throughout the week for lunches or dinners.

I like to serve it over rice or with some crusty bread on the side for sopping up all that flavorful broth.

❓ Frequently Asked Questions About Creole Seafood Gumbo

Q: What type of seafood should I use in this recipe?

I like to use a combination of shrimp, crab meat, and crawfish for this recipe. You can also use other types of seafood such as scallops or lobster if you prefer.

Q: Can I make this recipe without okra?

No problem! If you don’t have okra or don’t like its texture, you can simply omit it from the recipe or substitute it with another vegetable such as zucchini or carrots.

Q: How do I make sure my roux doesn’t burn?

To prevent your roux from burning, make sure to stir it constantly while it’s cooking. You can also use a thermometer to check if your roux has reached the correct temperature.

Q: Can I freeze this recipe for later?

Yes! This gumbo freezes beautifully. Simply let it cool completely before transferring it to an airtight container or freezer bag.

Q: What type of hot sauce should I use?

You can use any type of hot sauce you prefer – some popular options include Tabasco or Frank’s RedHot.

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