louisiana seafood gumbo soup recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best louisiana seafood gumbo soup recipe

I’ve been making this Louisiana seafood gumbo soup recipe for years, and it’s still one of my family’s favorites. It’s a classic dish that originated in the southern United States, where seafood is abundant and the flavors are bold.

The first time I tried this recipe, I was hooked – the combination of tender shrimp, scallops, and fish, along with the rich and spicy broth, was absolutely delicious. As a busy mom, I love that this recipe is easy to make and can be adapted to feed a crowd.

My kids love helping me in the kitchen, and they’re always excited to taste the final product. Whether we’re having a big family gathering or just a cozy night in, this gumbo is always a hit.

One of the best things about this recipe is that it’s incredibly versatile – you can make it with whatever seafood you have on hand, and it’s just as tasty with store-bought or fresh-caught seafood. I also love that it’s relatively healthy, considering how rich and filling it is.

With a good dose of vegetables like onions, bell peppers, and celery, this gumbo is a great way to get in some extra nutrients. Plus, it freezes beautifully, so we can enjoy it all year round.

Louisiana Seafood Gumbo Soup

4.7 from 1614 votes

A hearty and flavorful soup featuring a rich roux, the holy trinity of vegetables, and a variety of seafood. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time1 hr 50 mins
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
1 large bell pepper
2 stalks celery

For the Stock

6 cups seafood stock
1 lb shrimp
1 lb crawfish tails
1 lb crab meat
1 can diced tomatoes

For Seasoning

2 tbsp Cajun seasoning
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf

👨‍🍳Directions

1In a large pot over medium heat, combine flour and vegetable oil.
2Stir constantly until the mixture turns a dark brown color, similar to chocolate.
3This should take about 15-20 minutes.
4Be careful not to burn the roux.
5While the roux is cooking, finely chop the onion, bell pepper, and celery.
6This is known as the holy trinity in Louisiana cooking.
Set aside.
7Once the roux is dark brown, add the holy trinity to the pot.
8Cook, stirring frequently, until the vegetables are softened, about 5-7 minutes.
9Stir in the Cajun seasoning, salt, black pepper, garlic powder, onion powder, paprika, thyme, oregano, and bay leaf.
10Cook for an additional 1-2 minutes, stirring constantly.
11Gradually add the seafood stock to the pot, stirring continuously to combine with the roux and vegetable mixture.
12Bring to a boil.
13Reduce the heat to medium-low and let the gumbo simmer for about 45 minutes, stirring occasionally.
14This allows the flavors to meld together.
15Add the shrimp, crawfish tails, and crab meat to the pot.
16Cook for an additional 5-7 minutes, until the seafood is cooked through and the shrimp turn pink.
17Stir in the diced tomatoes and cook for another 2-3 minutes.
18Taste and adjust seasoning if necessary.
19Ladle the gumbo into bowls and serve hot with crusty French bread or rice.
20Enjoy your authentic Louisiana Seafood Gumbo Soup.

🔧Equipment

Large pot
Wooden spoon
Measuring cups
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 4g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 25g

📝Notes

Tips: For a spicier gumbo, add diced jalapeño or cayenne pepper to the holy trinity. You can also use andouille sausage or chicken if seafood is not available. Serve with hot sauce on the side for added heat.

Watch Video Of How Louisiana Seafood Gumbo Soup Works

This Louisiana seafood gumbo soup recipe has become a staple in our household – not just because of its rich flavor but also because of its ease of preparation and versatility in serving size.

We love having leftovers for future meals because they freeze beautifully for up to 3 months; when reheated slowly over low heat until hot through.

, The fact that we can customize the ingredients according to our preferences makes this dish suitable for any occasion or dietary need.

❓ Frequently Asked Questions About Louisiana Seafood Gumbo Soup

1. What type of seafood should I use in this recipe?

The beauty of this recipe is that you can use whatever seafood you have on hand. For a traditional gumbo flavor, I recommend using shrimp, scallops, and fish like cod or tilapia. However, feel free to get creative and use whatever seafood you like – just be sure to adjust the cooking time accordingly.

2. Can I make this recipe without okra?

No problem! While okra is a traditional ingredient in many gumbos, you can definitely make this recipe without it. Simply omit the okra from the recipe or substitute it with another vegetable like zucchini or eggplant.

3. How long does this recipe take to make?

This recipe is actually quite quick and easy to make – just 30 minutes from start to finish! Of course, if you’re making it from scratch with fresh ingredients, it may take longer. But trust me, it’s worth the extra effort.

4. Can I store leftover gumbo in the fridge or freezer?

Yes! This gumbo freezes beautifully for up to 3 months or refrigerates for up to 5 days. When reheating, simply thaw overnight in the fridge or reheat slowly over low heat until hot through.

5. What are some fun ways to serve this gumbo?

I love serving this gumbo at big gatherings like parties or potlucks – it’s always a crowd-pleaser! Try serving it with some crusty bread or over rice for a filling meal.

Similar Posts