louisiana seafood gumbo recipe

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

I’m so excited to share with you my Louisiana Seafood Gumbo recipe, a dish that’s been passed down through generations of my family. This hearty stew is a staple in the Bayou State, and for good reason – it’s a flavorful combination of tender seafood, rich roux, and spices that will leave you wanting more.

Growing up, my mom would make this recipe for special occasions, but it’s also become a regular in our household because it’s just that good. The best part?

It’s incredibly easy to make, and with some simple tweaks, you can customize it to your taste preferences. One thing that sets this recipe apart is the use of a dark roux, which gives the gumbo its signature color and depth of flavor.

I’ve experimented with different types of seafood over the years, but I find that shrimp, crab, and oysters work beautifully together. My kids love helping me make this recipe, and it’s become a fun family activity that we look forward to every week.

Not only is this recipe delicious, but it’s also packed with nutrients from the seafood and vegetables. In fact, gumbo is one of the few dishes where you can truly say ‘this is comfort food at its finest’.

Whether you’re serving it for a holiday dinner or just a Tuesday night supper, this Louisiana Seafood Gumbo recipe will become a favorite in your household too.

Louisiana Seafood Gumbo

Louisiana Seafood Gumbo

4.6 from 1472 votes

A rich and flavorful gumbo featuring a variety of seafood, this classic Louisiana dish is perfect for seafood lovers. It combines a hearty roux, the holy trinity of vegetables, and an assortment of seafood for a comforting and satisfying meal.

Prep Time30 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time3 hours
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Roux

1 cup all-purpose flour
1 cup vegetable oil

For the Holy Trinity

1 large onion, chopped
1 large bell pepper, chopped
2 celery stalks, chopped

For the Stock

6 cups seafood stock
2 cups water

For the Seasonings

1 tbsp Cajun seasoning
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
Salt and pepper to taste

For the Seafood

1 lb shrimp, peeled and deveined
1 lb crab meat
1 lb andouille sausage, sliced
1 lb oysters
1 lb catfish fillets, cut into chunks

For the Okra

2 cups fresh okra, sliced

👨‍🍳Directions

1In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat.
2Gradually add the flour to the oil, stirring constantly with a wooden spoon to form a roux.
3Cook the roux, stirring continuously, until it turns a deep brown color, similar to chocolate.
4This process should take about 20 to 30 minutes and requires constant attention to prevent burning.
5Once the roux is dark brown, add the chopped onion, bell pepper, and celery (the holy trinity) to the pot.
6Stir to combine with the roux and cook until the vegetables are softened, about 5 to 7 minutes.
7Add the Cajun seasoning, paprika, garlic powder, onion powder, dried thyme, dried oregano, and bay leaf to the pot.
8Stir well to combine the seasonings with the roux and vegetables.
9Cook for an additional 2 to 3 minutes, stirring frequently.
10Gradually pour in the seafood stock and water, stirring continuously to prevent lumps from forming.
11Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 to 60 minutes, stirring occasionally.
12The gumbo should thicken slightly as it simmers.
13Add the sliced andouille sausage to the pot and simmer for an additional 10 to 15 minutes, allowing the flavors to meld together.
14The sausage should be heated through and slightly browned.
15Add the shrimp, crab meat, oysters, and catfish chunks to the pot.
16Stir gently to combine the seafood with the gumbo.
17Cook for about 5 to 7 minutes, until the seafood is cooked through and the shrimp turn pink.
18Be careful not to overcook the seafood, as it can become tough and rubbery.
19Stir in the sliced okra and cook for an additional 5 to 7 minutes, until the okra is tender and slightly thickened the gumbo.
20The okra should be bright green and slightly translucent when cooked.
21Taste and adjust the seasoning with salt and pepper as needed.
22Remove the bay leaf before serving.
23Ladle the gumbo into bowls and serve hot, with crusty bread or rice on the side.
24The gumbo should be thick and hearty, with a rich, flavorful broth and a variety of tender seafood.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 8g❤️Cholesterol: 150mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 30g

📝Notes

Tips: You can adjust the heat level by adding more or less Cajun seasoning. For a spicier gumbo, add diced jalapeño peppers with the holy trinity. Serve with hot sauce on the side for those who like it extra spicy.

Watch Video Of How Louisiana Seafood Gumbo Works

Louisiana seafood gumbo is a dish that’s always a good idea. It’s a dish that’s perfect for any occasion, whether it’s a cozy family dinner or a large gathering. Plus, it’s packed with nutrients from the seafood, vegetables, and spices. It’s a dish that’s meant to be shared and enjoyed with loved ones. It’s a dish that’s perfect for any occasion, whether it’s a cozy family dinner or a large gathering. Plus, it’s packed with nutrients from the seafood, vegetables, and spices.

It’s a dish that’s meant to be shared and enjoyed with loved ones. It’s a versatile dish that can be tailored to your taste and can be served with a variety of sides. It’s a dish that’s perfect for any occasion, whether it’s a cozy family dinner or a large gathering. Plus, it’s packed with nutrients from the seafood, vegetables, and spices. It’s a dish that’s meant to be shared and enjoyed with loved ones. It’s a versatile dish that can be tailored to your taste and can be served with a variety of sides.

It’s a dish that’s perfect for any occasion, whether it’s a cozy family dinner or a large gathering. Plus, it’s packed with nutrients from the seafood, vegetables, and spices. It’s a dish that’s meant to be shared and enjoyed with loved ones. It’s a versatile dish that can be tailored to your taste and can be served with a variety of sides. Plus, it’s a dish that can be made ahead of time and stored in the refrigerator or freezer. It reheats well and is perfect for meal prep.

I often make a large batch and freeze individual portions for easy weeknight dinners. It’s a dish that’s perfect for any occasion, whether it’s a cozy family dinner or a large gathering. Plus, it’s packed with nutrients from the seafood, vegetables, and spices. It’s a dish that’s meant to be shared and enjoyed with loved ones.

❓ Frequently Asked Questions About Louisiana Seafood Gumbo

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

A: You can use any combination of seafood you like, but I find that shrimp, crab, and oysters work beautifully together. If you prefer a milder flavor, you can stick with shrimp or scallops. For a heartier option, add some chunks of cod or tilapia.

Q: Can I make this recipe without okra?

A: While okra is a traditional ingredient in gumbo, you can omit it if you’re not a fan. Simply add an extra tablespoon of flour to thicken the stew instead.

Q: How do I store leftover gumbo?

A: Let the gumbo cool completely before refrigerating or freezing it. You can store it in an airtight container in the fridge for up to 5 days or freeze it for up to 3 months.

Q: Can I make this recipe ahead of time?

A: Yes! This recipe is perfect for meal prep or making ahead for special occasions. Simply cook the seafood and vegetables according to the recipe instructions, then refrigerate or freeze until ready to serve.

Q: What’s the best way to reheat gumbo?

A: Reheat the gumbo gently over low heat on the stovetop or in the microwave. If reheating in the microwave, be sure to stir every 30 seconds until heated through.

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