Go Back
Delicious Louisiana Seafood Gumbo with shrimp, crab, and andouille sausage served over rice.

Seafood Gumbo

A warm, comforting bowl of Louisiana seafood gumbo, perfect for chilly days, packed with flavor and tenderness of fresh seafood served over rice.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Louisiana
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Roux
  • 1/2 cup neutral oil or melted butter Use a neutral oil for best results.
  • 1/2 cup all-purpose flour Used to create roux.
For the Gumbo
  • 1 cup chopped onion Part of the holy trinity.
  • 1 cup chopped bell pepper Part of the holy trinity.
  • 1 cup chopped celery Part of the holy trinity.
  • 2 cups seafood stock Use seafood stock for richer flavor.
  • 1 teaspoon garlic Minced or chopped garlic.
  • 1 pound shrimp Add near the end to keep tender.
  • 1 pound crab Lump crab is amazing.
  • 1 cup oysters Add right before serving.
  • 1 teaspoon Cajun seasoning Adjust to taste.
  • 4 cups steamed white rice Served with gumbo.
  • 1 loaf crusty French bread For dipping.

Method
 

Make the Roux
  1. Put a heavy-bottom pot on medium heat and add your oil.
  2. Sprinkle in the flour and start stirring immediately.
  3. Continue stirring until it starts to darken, watching carefully.
  4. When it reaches a deep caramel brown, add chopped onion, bell pepper, and celery.
  5. Stir in garlic and then slowly add seafood stock while stirring.
Cook the Gumbo
  1. Once the base is prepared, add shrimp and crab gently.
  2. Stir in oysters just before serving to keep them tender.
  3. Season with Cajun seasoning and adjust to taste.
Serve
  1. Let the gumbo sit for 15-20 minutes before serving for flavors to meld.
  2. Serve gumbo over steamed rice with crusty French bread.

Notes

Gumbo tastes better the next day. Make sure seafood is fresh and cooked just until done for safety.