Name: Louisiana Seafood Gumbo Recipe
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: Cajun
Ingredients: 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 1 medium onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 (14.5-ounce) can diced tomatoes (optional); 6 cups seafood or chicken stock; 2 bay leaves; 1 teaspoon dried thyme; 1/2 teaspoon cayenne pepper (adjust to taste); 1 teaspoon paprika; 1/2 teaspoon black pepper; 1 teaspoon salt (or to taste); 1 tablespoon Worcestershire sauce; 1 pound andouille sausage, sliced; 1 pound raw shrimp, peeled and deveined; 1/2 pound lump crabmeat, picked over for shells; 1/2 pound shucked oysters (optional); 2 tablespoons chopped parsley; 3 green onions, sliced; cooked white rice for serving; file powder (optional, for serving)

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If you’re craving a meal that captures the soulful magic of the South, look no further than this showstopping Louisiana Seafood Gumbo Recipe. Brimming with succulent shrimp, tender crab, and smoky andouille sausage, each spoonful is infused with the unmistakable depth of a rich roux and Louisiana’s zesty Cajun-Creole flavors. Whether you grew up with gumbo simmering on your grandma’s stove or you’ve never tasted it before, this hearty stew will transport your table straight to the heart of Louisiana.

Louisiana Seafood Gumbo Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this gumbo works overtime, intensifying flavor, texture, or visual appeal. While it looks like a lot, most are pantry staples or easy to find, and each one builds the authentic layers that make this Louisiana Seafood Gumbo Recipe unforgettable.

Vegetable oil: The base for your roux and essential for getting that iconic deep color and flavor.
All-purpose flour: Combined with oil, it forms the roux that thickens and flavors the gumbo.
Onion: Adds sweetness and aromatic depth as part of the “holy trinity.”
Green bell pepper: Gives vegetal brightness that balances out the richness.
Celery: Rounds out the trinity with subtle crunch and earthy notes.
Garlic: Pungent and savory, garlic wakes up every other ingredient.
Diced tomatoes (optional): A splash of acidity and color if you like your gumbo Creole-style.
Seafood or chicken stock: Absolutely key for building a savory, full-bodied base.
Bay leaves: Infuse the pot with subtle herbal undertones as it stews.
Dried thyme: Gives a gentle, earthy lift to the broth.
Cayenne pepper: Adds that classic gumbo kick—adjust to your spice preference.
Paprika: For gentle warmth and beautiful color.
Black pepper: Brings mild heat and keeps the flavors in check.
Salt: Simple but essential—season to make everything pop.
Worcestershire sauce: Deepens the savory, umami-rich notes of your gumbo.
Andouille sausage: Smoky, spicy, and meaty—there’s just nothing like it in gumbo.
Raw shrimp: Sweet and juicy, they’re quick-cooking and utterly delicious.
Lump crabmeat: Adds a luxurious, briny punch of flavor.
Shucked oysters (optional): For diehard seafood lovers who want an extra hit of ocean flavor.
Chopped parsley: Fresh and green, it livens up the finished bowl.
Green onions: A lively, mild bite for garnish and color.
Cooked white rice: A classic base that soaks up all the saucy goodness.
File powder (optional): A sprinkle adds authentic, slightly earthy flavor to the finished dish.

How to Make Louisiana Seafood Gumbo Recipe

Step 1: Make the Dark Roux

Start by heating your oil over medium heat in a big, heavy pot or Dutch oven. Gradually whisk in the flour until completely blended, then get ready for the stir-fest of all stir-fests! Stirring constantly (seriously, don’t stop), cook for 20 to 25 minutes until your roux turns a deep, chocolatey brown. That’s the secret to gumbo’s unmatched depth—just be careful not to let it burn.

Step 2: Add the Holy Trinity and Garlic

Once you’re proud of your roux color, toss in the chopped onion, bell pepper, and celery. Let them sizzle and soften, stirring frequently for about 5 minutes. Add in the minced garlic and cook about a minute more—your kitchen should start smelling absolutely irresistible by now!

Step 3: Build the Flavorful Broth

With the veggies softened, slowly pour in the seafood or chicken stock, stirring away so everything stays smooth. Mix in the diced tomatoes (if using), bay leaves, thyme, cayenne, paprika, black pepper, salt, and Worcestershire sauce. Turn up the heat to bring the pot to a boil, then drop it to a simmer. Leave the lid off and let the gumbo bubble gently for 30 minutes, stirring now and then while the flavors get cozy.

Step 4: Add the Andouille Sausage

Next, slide in the sliced andouille sausage. Let it simmer for another 15 minutes, which infuses the broth with that signature smoky, savory note.

Step 5: Add the Seafood and Finish

Now for the grand finale! Gently stir in the shrimp, lump crabmeat, and oysters (if you’re using them). Simmer the pot for just 5 to 7 minutes—until the shrimp turn pink and the seafood is just cooked through. Remove from heat, stir in the fresh parsley and sliced green onions, and don’t forget to fish out those bay leaves before serving.

How to Serve Louisiana Seafood Gumbo Recipe

Garnishes

This dish loves a little flourish! Finish each bowl of Louisiana Seafood Gumbo Recipe with a sprinkle of chopped parsley and green onions for color and freshness. If you adore authentic flavors, dust the top with a pinch of file powder just before eating—it adds a unique earthy, slightly lemony finish.

Side Dishes

You truly can’t beat the classic combo of gumbo ladled over fluffy white rice, letting every grain soak up that spiced broth. But don’t stop there! Warm buttermilk cornbread, crusty French bread, or even a side of potato salad all pair perfectly with this Louisiana Seafood Gumbo Recipe, soaking up all those rich, savory juices.

Creative Ways to Present

Turn your gumbo into a memorable dinner party centerpiece by serving it in oversized mugs or small cast iron pots for a rustic effect. For a festive brunch, offer gumbo as a topper for a Southern-style grits bowl. You can also create a build-your-own gumbo bar: serve the stew, rice, and garnishes separately so each guest customizes their own bowl of Louisiana Seafood Gumbo Recipe just the way they like it.

Make Ahead and Storage

Storing Leftovers

Gumbo gets even tastier after a night in the fridge! Cool any leftovers completely, then transfer to airtight containers. Your Louisiana Seafood Gumbo Recipe will keep in the refrigerator for up to 3 days—sample it the next day and you’ll see how the flavors meld beautifully.

Freezing

If you want to make gumbo ahead or stash leftovers for chilly evenings, freeze portions in freezer-safe bags or containers. Avoid adding cooked rice or file powder before freezing; add them when reheating for best texture. Gumbo with seafood is best enjoyed within 1 to 2 months after freezing for peak quality.

Reheating

For stovetop reheating, gently bring gumbo to a simmer over low to medium heat, stirring often so the seafood heats evenly and doesn’t overcook. If you’re microwaving, use medium power in short bursts, stirring between each to keep the texture just right. Add fresh-cooked rice and file powder only once your gumbo is hot and ready to serve.

FAQs

Can I use frozen seafood in this Louisiana Seafood Gumbo Recipe?

Absolutely! Frozen, thawed shrimp and crab work beautifully. Just be sure to thaw them thoroughly and drain off any excess moisture before adding to your gumbo so the broth stays rich and not watery.

What’s the difference between Cajun and Creole gumbo?

The main difference is tomatoes: Creole gumbo usually includes diced tomatoes for a tangier, redder broth, while Cajun versions skip them for a darker, richer base. This Louisiana Seafood Gumbo Recipe gives you the option—add tomatoes if you want a Creole twist!

Can I make this gumbo without andouille sausage?

Yes, while andouille brings smoky flavor and classic authenticity, you can use kielbasa or another smoked sausage if needed. Or, skip the sausage entirely for a lighter, all-seafood version of this Louisiana Seafood Gumbo Recipe.

What is file powder and do I really need it?

File powder is made of ground sassafras leaves, a traditional gumbo thickener and flavoring. It’s optional but adds a subtle, earthy taste and thickens the broth slightly. Don’t add it during cooking—only sprinkle it on each bowl before serving, if you like!

How spicy is this gumbo, and how can I adjust the heat?

The cayenne pepper brings a gentle warmth, but you’re always in control! For a milder gumbo, start with less cayenne and skip the optional hot sauce garnish. Looking for fiery flavor? Add more cayenne or pass hot sauce at the table.

Final Thoughts

Give this Louisiana Seafood Gumbo Recipe a try and discover just how joyous a big bowl of homemade gumbo can be. From laid-back family suppers to celebrations with friends, it brings people together like nothing else. Trust me—once you taste the warmth, flavor, and hospitality simmered into every bite, you’ll be hooked. Happy cooking!

Louisiana Seafood Gumbo Recipe

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4.6 from 23 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 6–8 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the flavors of the Deep South with this authentic Louisiana Seafood Gumbo recipe. A rich and hearty stew packed with shrimp, crab, and andouille sausage, simmered in a flavorful broth and served over fluffy white rice.

Ingredients

Scale

For the Roux:

1/2 cup vegetable oil
1/2 cup all-purpose flour

For the Gumbo:

1 medium onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes (optional)
6 cups seafood or chicken stock
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt (or to taste)
1 tablespoon Worcestershire sauce
1 pound andouille sausage, sliced
1 pound raw shrimp, peeled and deveined
1/2 pound lump crabmeat, picked over for shells
1/2 pound shucked oysters (optional)
2 tablespoons chopped parsley
3 green onions, sliced
cooked white rice for serving
file powder (optional, for serving)

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Instructions

For the Roux: In a large heavy pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour to make a roux. Stir constantly for 20–25 minutes until the roux is a deep brown color (like chocolate), being careful not to burn it.
For the Gumbo: Add the onion, bell pepper, and celery to the roux and cook for 5 minutes until softened. Stir in the garlic and cook for 1 more minute. Slowly add the stock, stirring constantly. Add the diced tomatoes (if using), bay leaves, thyme, cayenne, paprika, black pepper, salt, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Add the sliced andouille sausage and simmer for another 15 minutes. Gently stir in the shrimp, crabmeat, and oysters (if using) and simmer for 5–7 minutes until the seafood is just cooked through. Remove from heat. Stir in parsley and green onions. Discard bay leaves. Serve hot over cooked white rice with a sprinkle of file powder if desired.