• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

SmartyPantsKitchen logo

  • About
  • Foodie Tips
  • Kitchen 101
  • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Foodie Tips
  • Kitchen 101
  • Contact
  • Subscribe
×
Home » Soups and Stews

Louisiana Seafood Gumbo

Published: Jan 16, 2021 · Last Modified: Aug 21, 2023 by Anecia

  • share
  • share
Jump to Recipe Print Recipe

You'll love this savory Louisiana Seafood Gumbo recipe! If you can't get to New Orleans fast enough, this will take you there!

I've made this recipe a million times, with both homemade and jarred roux. Use either of these in this gumbo recipe and enjoy!

Bowl of Gumbo garnished with green onions.

Why this recipe works

Louisiana seafood gumbo makes a hearty entree or side dish; serve with a side of warm French bread and you've got a mouth-watering dinner on the table for the whole family

  • This recipe makes a big pot of seafood gumbo and everyone agrees that it actually tastes better the second day, so hang on to any leftover gumbo
  • The dark rich roux, seasoned with The Holy Trinity (celery, onions and green bell pepper) is easy to make
  • Garnish your Louisiana seafood gumbo with a little chopped green onion, a sprinkle of gumbo file and a side of french bread and call it dinner!
  • Make a homemade dark roux or used a high-quality jarred roux
Jump to:
  • Why this recipe works
  • How to make gumbo roux from scratch
  • How to make gumbo using a prepared roux
  • How to make gumbo
  • Tips
  • Recipe FAQ
  • When do I add the seafood?
  • Can I use frozen okra?
  • I Hate Okra. Can I Leave It Out?
  • Serving suggestions
  • Make ahead
  • Variations
  • Storage and reheating
  • More Louisiana recipes
  • 📋 Recipe

WAIT A MINUTE! If you've got negative thoughts about using a jarred roux, please bear with me. I've been making gumbo for years the old fashioned way....these Louisiana brands of roux bring it to the table... trust me...I'm a Gumbo Snob.

Here's what you'll need

If you want to make authentic Louisiana seafood gumbo, then you'll need a dark roux. To make homemade roux from scratch, use equal parts of oil (vegetable or canola oil) and all-purpose flour. You'll also need a heavy bottom skillet or stockpot and a wooden spoon.

A dark roux takes about 30-45 minutes to make.If you're short on time, use a high quality prepared roux. I recommend Kary's™ or Bootsie's™ roux - both are from Louisiana and work as a great shortcut for homemade roux. You'll find these in a jar on the "international" aisle or Louisiana section of your grocer.

Other ingredients include: The Holy Trinity (onion, bell pepper, celery), seafood stock, chicken stock, shrimp (I like fresh Gulf shrimp), fresh lump crab meat, crawfish meat, cayenne pepper, garlic, bay leaves, okra, prepared white rice, green onions, gumbo file, salt and black pepper. Note: this is a Cajun seafood gumbo recipe - not Creole - that's why you won't find any tomatoes in this recipe

  • Seafood broth / stock: you can usually find seafood stock on the bottom shelf at the grocery store. If you can't find any, and you're using fresh shrimp, then make your own seafood stock. Here's how to make seafood stock: Peel and devein shrimp; Bring 2-3 cups of water to a boil and toss in the shrimp shells; season with ½ teaspoon of salt, pepper and garlic powder each. Let this boil for 15 minutes, then cover the pot, turn the heat off and let it sit for 30 minutes.If you don't want to make seafood stock, just omit it.
  • Chicken stock: I use low sodium chicken broth, but you can use regular; just don't salt the gumbo while it's cooking
  • Seasonings: if you don't have garlic powder or cayenne pepper, use a teaspoon of Tony Chachere's Cajun Seasoning Mix (see recipe notes below)
  • Crab meat: For the most authentic, freshest flavor, I recommend investing in a pound or so of fresh lump crab meat. You'll find this in the cold seafood section. When you add it to the gumbo, include the juice, too.
  • Shrimp: Fresh shrimp is best, but if you can only find frozen, that will work; just thaw the frozen shrimp under cold running water first.
  • Crawfish: If you want to include crawfish, use fresh if you can find it; if not, use frozen; just thaw it under cold running water first.
  • Okra: use fresh chopped okra or cut frozen okra- either one. keep in mind that okra is a thickening agent, so you don't want to put in too much!

Note: I forgot to include the garlic powder and seafood stock in the picture. You need one can of seafood stock- about 15 ounces- and a teaspoon or two of garlic powder.Ingredients for Gumbo labeled.

How to make gumbo roux from scratch

Louisiana seafood gumbo tastes best when it's made with a deep, dark brown roux. Here's how to make this savory gumbo base:

In a large stockpot on low heat, heat oil: (vegetable oil or canola oil - not olive oil); once the oil gets hot, sprinkle in an equal amount of flour and stir continuously with a wooden spoon. Continue stirring the mixture on low heat until it turns a dark brown - darker than peanut butter.

Keep the heat on low, no matter how tempting it is to turn up the heat! Homemade roux made from scratch takes about 30 minutes, so be patient and keep stirring.

How to make gumbo using a prepared roux

I discovered these high-quality Louisiana pre-made roux's and they work just as good as making roux from scratch. Trust me...I would not lie to you.I have no vested interest in promoting these products other than they work and they're a huge time saver. There's no difference in the flavor or in the texture. The only difference is time...and these jarred roux's are a timesaver!

Now you can make Louisiana Seafood Gumbo much quicker than before.I have tried making gumbo with dried roux mixes and I do not recommend them. The flavor didn't come through like a roux made from scratch.

Stir the jarred roux with a knife until it's well blended. Spoon 4-8 ounces of the roux to a stockpot;(about half of the jar); heat on low heat until well blended, stirring constantly with a wooden spoon; add the Holy Trinity, saute for 5 minutes and resume recipe.

How to make gumbo

Once you've got the roux just right, toss in the Holy Trinity and saute for 5-7 minutes on low heat. Then put in the broth(s), garlic, cayenne pepper, bay leaves, a little salt and ground black pepper.

Holy Trinity in dark roux in large stockpot

Let this cook on low, covered, for at least 30 minutes. (For best results, I highly recommend allowing the gumbo broth to cook for an hour on a low heat; this lets those Cajun and Creole spices develop! The rich flavor naturally develops from simmering the dark roux with The Holy Trinity.

Once the broth is done, add in the okra. Let that cook for 5 minutes, then fresh shrimp (peeled and deveined) and fresh lump crab meat. Let that simmer for another 10 minutes, then your gumbo is ready!

Remove bay leaves and taste for seasonings. Adjust seasonings to your taste ( more salt, black pepper or cayenne pepper). Serve over prepared white rice, garnish with chopped green onions and a sprinkle of gumbo file!

Tips

Whether you plan on making roux from scratch or using a jarred roux, gumbo takes time for the flavors to develop. Be patient - this takes a little time

  • If you make a roux and it's not dark enough, start over. The roux will not deepen in color once you incorporate a liquid into it.
  • If you burn the roux, start over
  • Fresh seafood is best
  • Gumbo always tastes better the next day, so if you're serving this for guests, I recommend making it a day in advance.
Seafood gumbo in large stockpot on stove.

Recipe FAQ

What is roux?

Roux, pronounced "roo", is a French term and refers to the combination of equal parts of fat and flour that are cooked to form a thickening agent.
It is the base of most sauces and gravies. The fat can be butter, oil, pan or bacon drippings and the flour is basic all-purpose white flour.

What's the Holy Trinity?

The Holy Trinity is a French-American, or in Louisiana term that refers to chopped onions, celery and green bell peppers. These vegetables serve as the base of many Louisiana recipes, thus, "The Holy Trinity."

Does gumbo have tomatoes in it?

Typically, Cajun gumbo does not contain tomatoes, as opposed to Creole cuisine, which often contains tomatoes. It's one of the differences between Cajun and Creole in culinary circles.

What is gumbo filé and when do I add it?

Ground Gumbo filé, pronounced "fee-lay," is dried sassafras leaves which offer a truly unique flavor to the gumbo and serves as an additional thickener, as well as flavorant.
NEVER add ground gumbo filé directly to the Gumbo while it's on the stove.
Gumbo filé is sprinkled on the finished, plated bowl of gumbo.

When do I add the seafood?

About 5-8 minutes before you want to serve this delicious Louisiana gumbo! Overcooking the seafood will cause it to be rubbery.

Can I use frozen okra?

Frozen or fresh, either way. I use frozen because I usually make Gumbo in the winter when okra isn't in season.

Just rinse and thaw it out before putting it into the Gumbo. In fact, add it right before the shrimp, crab or crawfish to the Louisiana gumbo.

I Hate Okra. Can I Leave It Out?

Well.....you can... but it won't be authentic Cajun Gumbo. The okra is included in the dish as a thickening agent.

Good Gumbo is supposed to be thick and savory, not thin.

If you hate okra, just pick it out of your bowl, but you probably should include it in the recipe for texture, not to mention flavor.

Serving suggestions

Gumbo is traditionally served over white rice and garnished with filé and a little green onion. Some folks in Louisiana add potato salad to theirs - I've never done that so...

Generally, this hearty stew is served as an appetizer or main dish with a slice of warm French bread. If serving as an appetizer, you might consider pairing this with fried catfish, Natchitoches meat pie or crab puffs.

If you're serving buffet style, include both a ladle and slotted spoon for serving! This allows guests to get an ample amount of seafood and then ladle a little of the broth over the rice.

Make ahead

You can make Louisiana Seafood Gumbo in advance, just don't add the okra and seafood until about 30 minutes before you're ready to serve. 

Keep in mind, it will thicken upon refrigeration and you might have to incorporate a little more water or broth upon reheating.

Variations

If seafood isn't your thing, you can make a delicious Louisiana Cajun Gumbo with andouille sausage or chicken.

In France, I had "soupe de poisson" that was made with redfish...it was delicious, but redfish is expensive and hard to fine.

Storage and reheating

Store homemade Louisiana Seafood Gumbo in the fridge for up to 3 days or freeze for up to 3 months in an airtight container.

The gumbo thickens when refrigerated or frozen, so it's best to reheat it on the stove and add a little water or broth to loosen or thin it.

Bowl of seafood gumbo with okra, rice, shrimp and green onions

Serve homemade Louisiana Seafood Gumbo as an appetizer or main dish!

More Louisiana recipes

  • Natchitoches Meat Pie
  • Creole Shrimp Pasta
  • Shrimp Etouffee
  • Smothered Okra and Tomatoes
  • Chicken Stew
  • Blackened Shrimp and Gouda Grits
  • New Orleans Remoulade Sauce
  • Louisiana Bread Pudding with Whiskey Sauce
  • Red Beans and Rice
  • Mardi Gras Muffaletta Dip

If you make this recipe, please scroll down and leave a comment and rating. I love to hear from you! Thank you!

📋 Recipe

White bowl of gumbo with rice, green onions and seafood

Louisiana Seafood Gumbo

Louisiana gumbo done right! Shrimp, crab meat and/or crawfish with okra in a savory blend of spices, served over white rice.
5 from 11 votes
Print Rate
Course: Entree, Soup, Stew
Cuisine: Cajun, Creole, French
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Yield: 8 cups
Author: Anecia Hero
Prevent your screen from going dark

Ingredients 

  • 2 lbs shrimp , peeled and deveined
  • 15 ounces fresh crab meat and/or crawfish , do not drain
  • ½ cup roux see Recipe Notes
  • 1 cup chopped yellow onion
  • ½ cup chopped celery
  • 1 cup chopped green bell pepper
  • 32 oz. chicken broth , low-sodium
  • 15 ounces seafood stock , low-sodium
  • 2 dried bay leaves or 1 teaspoon of ground bay leaves
  • 1 teaspoon cayenne pepper (see recipe notes) , or to taste
  • 1 teaspoon garlic powder (see recipe notes)
  • 1 pound okra , chopped; (fresh or frozen)
  • salt and pepper , to taste
  • 6 cups prepared long grain white rice
  • 1 bunch green onions chopped (for garnish)
  • ground gumbo file , to taste and as garnish

Homemade Roux

  • oil (vegetable or canola oil)
  • flour (all-purpose)

Instructions 

First Things First

  • Get your shrimp prepped: buy fresh, raw shrimp, peel, devein, and season with a sprinkle of cayenne pepper; set aside
    2 lbs shrimp
  • Next, chop the vegetables and set aside (this is The Holy Trinity)
    1 cup chopped yellow onion, ½ cup chopped celery, 1 cup chopped green bell pepper

Now We're Cooking!

  • If you're making roux from scratch, get a large stockpot and add 1 cup of oil; heat on medium; sprinkle in 1 cup of flour and stir continuously with a wooden spoon; turn heat to low and continue stirring the mixture until it is is darker than peanut butter. (45-60 minutes)
    If you're using a prepared roux, add ½ cup of prepared roux to In a large stockpot on medium low heat; allow it to warm and soften a bit, stir it with a wooden spoon until it looks "melted"
    ½ cup roux
  • Add The Holy Trinity to roux and cook until vegetables have softened (about 5 minutes); the mixture will be clumpy at this point, but that's okay
    1 cup chopped yellow onion, ½ cup chopped celery, 1 cup chopped green bell pepper
  • Add chicken broth, seafood stock, cayenne pepper, garlic and bay leaves to stockpot; allow to cook and combine until all lumps of roux are dissolved; cook on low, uncovered for at least 30 minutes
    32 oz. chicken broth, 15 ounces seafood stock, 1 teaspoon cayenne pepper (see recipe notes), 1 teaspoon garlic powder (see recipe notes), 2 dried bay leaves or 1 teaspoon of ground bay leaves
  • Add okra and cook for 10 minutes
    1 teaspoon cayenne pepper (see recipe notes), salt and pepper, 1 pound okra
  • Add seafood (shrimp, crawfish and crab meat) - include the crab meat juice; place lid on stockpot ; allow to simmer for 15-20 minutes, until all the seasonings have married and the shrimp is pink
    2 lbs shrimp, 15 ounces fresh crab meat and/or crawfish
  • Now it's time to make the rice. Place 4 cups white rice in large saucepan; add 6 cups of water; bring to boil, then reduce heat to simmer and place lid on rice; let rice steam for about 9 minutes
  • Once rice is done, place a heaping scoop of rice in a bowl, remove the bay leaves from the gumbo; top the rice with gumbo, garnish with green onions and sprinkle a little ground gumbo filé on top
    salt and pepper, 6 cups prepared long grain white rice, 1 bunch green onions, ground gumbo file

Notes

Roux
  • Dark brown roux is the base of the gumbo. You can make your own or buy a jar pre-made. I use either Kary's or Bootsie's Roux--both from Louisiana. This cuts down on the preparation time immensely. However, if you choose to make your own roux, you'll need equal parts of oil and flour. Start with ½ cup each and increase if needed.
  • Homemade dark roux takes about 40-minutes to make, so if time isn't on your side, get the jarred version. 
Seasonings
If you don't have cayenne pepper or garlic powder, substitute with Tony Chachere's (or any brand) of Cajun seasoning mix. Start with 1 teaspoon and add more if you like. If you want a spicy gumbo, use Creole seasoning (Creole seasoning has more cayenne pepper than Cajun seasoning.)
  • Fresh crab meat is usually in the seafood section in a plastic container. If there's any liquid in the container, don't drain it. Add it to the gumbo, too! 
  • Do not add gumbo filé powder until after you've poured the gumbo in a bowl
  • Gumbo tastes best after it has rested awhile:) Have a glass of wine and let it simmer on the stove before serving; add more seasonings if you prefer
Season the shrimp: optional
I sprinkle a few teaspoons of Cajun or Creole seasoning over the shrimp for extra flavor. This is optional.

Nutrition Estimate

Serving: 1cupCalories: 356kcalCarbohydrates: 45gProtein: 34gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 165mgSodium: 1740mgPotassium: 819mgFiber: 5gSugar: 4gVitamin A: 2083IUVitamin C: 38mgCalcium: 202mgIron: 2mg
Craving More? Pin it and Share!Mention @SmartyPantsKitchen or tag #smartypantskitchen!
Join the Facebook group!Mention @SmartyPantsKitchen or tag #smartypantskitchen!

More Southern Soups, Stews and Gumbos

  • Roasted red pepper corn chowder in red bowl.
    Roasted Red Pepper Corn Chowder
  • Cream of mushroom soup on a spoon coming out of a red ceramic bowl.
    Cream of Mushroom Soup
  • French onion soup in a red bowl.
    Classic French Onion Soup Recipe
  • Authentic Texas Chili in white bowl with tortilla chip and shredded cheese.
    Texas Chili

Reader Interactions

Comments

  1. Donna Jeffreys says

    September 08, 2023 at 3:16 pm

    5 stars
    We can inhale gumbo like nobody’s business around here.
    This one did not disappoint at all. Not that I expected it to but gumbo is nothing to play with emotions over. This one is set apart by using seafood stock. If you can’t find it, make it and freeze the leftover.
    By far a keeper in the arsenal. 😘
    Now…it’s time for another bowl of gumbo. 🫠

    Reply
    • Anecia says

      September 09, 2023 at 10:42 am

      Thank you for your kind words! I'm glad you enjoyed the seafood gumbo recipe!

      Reply
  2. Diana Goldstein says

    February 26, 2023 at 12:32 pm

    5 stars
    Absolutely the best recipe! My family loved every bite. Tonight are leftovers. So good thank you!

    Reply
  3. Carole Stevenson says

    January 09, 2023 at 11:04 am

    5 stars
    Great Recipe and I used Bob's Red Mill GF All Purpose Flour. It was easy and I prepared while getting everything else ready. OMGosh, it was one of my best-ever gumbos in my 40-year history of making gumbos. Now I have discovered an alternative that really brings back the rich, dark, nutty flavor to my gumbos! YEA!!

    Reply
  4. Cajun Cookin Guy says

    November 07, 2022 at 7:05 pm

    5 stars
    I always gotta have a jar or two of roux with me for emergency purposes. 'Cause don't nobody wanna sit around stirring

    Reply
  5. Dee says

    December 21, 2021 at 1:50 am

    I haven't attempted the recipe yet but it's going to be my go to this Christmas. You were hands down the most thorough instructions ever! Thanks a bunch!

    I'll circle back with the feedback I get from the family.

    Oh I like it a little spicy.. do you think adding jalapeños and using white onion instead of yellow makes a huge difference🤔

    Reply
    • Anecia says

      December 23, 2021 at 5:16 pm

      Thanks, Dee! If you want it spicier, add cayenne pepper. Not jalapenos. And yes, white onions are stronger than yellow, so you can substitute with white if you prefer! Merry Christmas!

      Reply
  6. Chanda says

    December 18, 2021 at 6:36 pm

    Can I use vegetable stock instead of chicken?

    Reply
    • Anecia says

      December 19, 2021 at 10:02 am

      You can, but it won't taste the same. Seafood stock would be a better substitute!

      Reply
  7. Sandra says

    October 16, 2020 at 5:49 pm

    I add a teaspoon of minced garlic to my gumbo! Add it later in the cooking process, rather than with the onions, celery, and bell pepper.

    Reply
    • Anecia says

      October 19, 2020 at 7:53 am

      Sounds good! Thank you for sharing your tip!

      Reply

I'd love to hear from you! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Anecia Hero, Food Blogger

About SmartyPantsKitchen

I'm Anecia, a native Texan, author, cook and photographer for SmartyPantsKitchen where I'm sharing Traditional and Contemporary Southern recipes for cooks of all levels. There's nothing fancy or gourmet about my recipes-just easy, simple, delicious and memorable! Take a tour and check out delicious recipes! 

Learn more about me →

Texas Recipes

  • Authentic Texas Chili in white bowl with tortilla chip and shredded cheese.
    Texas Chili
  • Close up of cake on white plate.
    Original Texas Sheet Cake
  • Sausage cream gravy in red bowl with bowl of biscuits in red checkered basket in background
    Sausage Cream Gravy
  • Whole pecan pie on colorful tablecloth
    Classic Southern Pecan Pie
  • Chicken fried steak with cream gravy and a side of green beans
    Texas Chicken Fried Steak with Cream Gravy
  • Apple cake on gold plate.
    Fresh Apple Cake

Brunch

  • Two slices of quiche on white plate.
    Basic Quiche Recipe
  • Holiday Sausage Ball on fork resting over honey mustard dip
    Easy Sausage Balls
  • Smoked tomato bisque on brown serving tray with crouton and cream
    Smoked Tomato Bisque (Low-Sodium)
  • Slice of low carb egg casserole on plate.
    Low Carb Crustless Quiche Recipe
  • Slice of spinach feta pie on white plate with a side of kalamata olives.
    Spinach Feta Pie
  • Shrimp Saganaki in white baking dish.
    Shrimp Saganaki (Baked Greek Shrimp with Tomatoes and Feta)

Reader Favorites

  • Fried catfish filets with tartar sauce.
    Restaurant-Quality Fried Catfish
  • Purple hull peas in white bowl.
    How to Cook and Season Southern Purple Hull Peas
  • Sliced classic meatloaf with tomato sauce on white serving platter.
    Classic Southern Meatloaf with Old-Fashioned Tomato Sauce
  • No beer batter fried fish in paper
    Fish and Chips: No Beer Batter
  • Cream gravy being spooned over chicken fried steak
    Southern Cream Gravy
  • Fried oysters on platter with lemon wedges.
    Crispy Southern Fried Oysters

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and recipes

Contact

  • Contact

Copyright © 2018-2022 SmartyPantsKitchen.com