Rich & Flavorful Louisiana Seafood Gumbo Recipe from the Bayou

Hearty and rich louisiana seafood gumbo bubbles with generations of culinary tradition.

Southern kitchens have long celebrated this deeply flavorful stew packed with fresh ocean treasures.

Coastal regions along the Gulf Coast inspire every fragrant spoonful of this legendary dish.

Succulent shrimp, tender crab, and perfectly seasoned fish dance together in a dark, complex roux.

Generations of home cooks have perfected this soulful recipe that warms both body and spirit.

Aromatic spices and fresh ingredients transform simple seafood into a memorable meal that connects you with Louisiana’s vibrant food culture.

Dive into this authentic gumbo and savor a taste of true Southern comfort.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Calories: 350 kcal

Servings: 5

What’s In Louisiana Seafood Gumbo Recipe

• Vegetable Oil: Provides the perfect starting point for creating a rich, deep flavor foundation that defines authentic gumbo.
• All-Purpose Flour: Creates the classic dark roux that gives gumbo its signature thick texture and nutty undertone.

• Onion, Bell Pepper, Celery: The holy trinity of Cajun cooking that builds a robust flavor profile and adds incredible depth to the gumbo.
• Garlic: Infuses a powerful, zesty punch that elevates the entire dish's complexity.

• Seafood Stock: Delivers an ocean-fresh base that intensifies the seafood's natural sweetness.
• Diced Tomatoes: Adds bright acidity and helps balance the rich, deep flavors of the gumbo.
• Smoked Paprika: Introduces a subtle smoky warmth that complements the seafood perfectly.
• Cajun Seasoning: Brings authentic Louisiana heat and bold spice characteristic of traditional gumbo.
• Thyme: Provides an earthy, herbal note that ties all the flavors together.
• Bay Leaves: Releases a subtle, aromatic essence that deepens the overall complexity.
• Worcestershire Sauce: Adds a tangy, umami depth that enhances the entire dish.

• Okra: Natural thickener that adds authentic Southern texture and subtle green flavor.

• Shrimp: Brings sweet, delicate ocean flavor and tender texture.
• Crabmeat: Offers rich, sweet marine essence and luxurious protein.

Tools To Make Louisiana Seafood Gumbo Recipe

• Large Heavy-Bottomed Pot or Dutch Oven: Essential for creating a perfect roux and building deep flavors without burning.
• Whisk: Crucial for smoothly incorporating flour into oil and preventing lumps in the roux.
• Wooden Spoon or Spatula: Perfect for stirring vegetables and seafood without scratching the pot.
• Cutting Board: Needed for chopping onions, bell peppers, celery, and herbs.
• Sharp Chef's Knife: Helps precisely chop vegetables and prepare ingredients quickly.
• Measuring Cups and Spoons: Ensures accurate ingredient measurements for consistent results.
• Ladle: Ideal for serving the gumbo over rice with even portions.

Cooking Louisiana Seafood Gumbo Recipe

• Roux Foundation

Creating the heart of Louisiana’s legendary gumbo starts with a transformation of simple oil and flour into a rich, deep chocolate-colored mixture. Patience and constant stirring will unlock the secret flavor base that makes this dish extraordinary.

• Veggie Symphony

Toss chopped onions, bell peppers, celery, and garlic into the deeply colored roux. Let these vegetables dance and soften, releasing their aromatic essence into the foundation of the dish.

• Liquid Alchemy

Pour seafood stock into the pot, whisking smoothly to marry the roux with the liquid. Introduce tomatoes, smoky spices, herbs, and a splash of Worcestershire sauce. Let this magical mixture simmer and develop complex flavors.

• Okra's Embrace

Sprinkle okra into the bubbling concoction, allowing it to mingle and naturally thicken the gumbo. The vegetable adds both texture and traditional Southern charm.

• Seafood Finale

Gently fold shrimp, crabmeat, and optional oysters into the simmering pot. Watch as the seafood transforms, turning pink and promising deliciousness.

• Serving Celebration

Ladle the steaming gumbo over fluffy white rice. Scatter fresh green onions and parsley on top. A dash of hot sauce invites extra excitement to this culinary journey.

Tips For Tasty Louisiana Seafood Gumbo Recipe

• Roux Perfection Hack: Stir continuously and maintain medium-low heat to achieve that rich chocolate-brown color without burning. Use a heavy-bottomed pot and wooden spoon for even heat distribution.
• Seafood Flexibility: Swap seafood based on availability or preference. Try using crawfish, red snapper, or even andouille sausage for different flavor profiles. Frozen seafood works perfectly when fresh options are limited.
• Low-Carb Adaptation: Replace traditional rice with cauliflower rice or serve over roasted vegetables. This version cuts carbohydrates while maintaining the gumbo's authentic Cajun essence.
• Vegetarian Transformation: Create a vegetable-based version by substituting seafood with hearty mushrooms like oyster or king trumpet. Use vegetable stock and add extra smoked paprika for depth. Incorporate plant-based protein like tofu or tempeh for additional substance.
• Make-Ahead Magic: Gumbo tastes even better the next day. Prepare in advance and store in the refrigerator for up to three days. The flavors will intensify and develop a more complex taste profile. Simply reheat gently before serving.

Serving Louisiana Seafood Gumbo Recipe Right

• Seafood Symphony Plating: Serve this gumbo in large, deep bowls with a generous scoop of fluffy white rice at the bottom, allowing the rich broth to cascade around the grains for a stunning visual presentation.
• Louisiana Comfort Corner: Pair the gumbo with warm, crusty French bread or cornbread to soak up the delicious broth, creating a complete and satisfying meal that honors traditional Southern cooking.
• Spice Level Customization: Set out small dishes of extra hot sauce, chopped green onions, and additional Cajun seasoning so guests can personalize their gumbo and adjust the flavor intensity to their liking.
• Wine and Dine Pairing: Complement the robust flavors of the seafood gumbo with a crisp, chilled white wine like Sauvignon Blanc or a light, refreshing local Louisiana beer to balance the rich, spicy elements of the dish.

Storage Advice For Louisiana Seafood Gumbo Recipe

• Batch Cooking Magic: Prepare double the gumbo recipe and freeze portions in airtight containers for quick weeknight meals that taste just as delicious as the first serving.
• Refrigerator Lifespan: Store leftover gumbo in sealed containers for 3-4 days, keeping seafood fresh and flavors intense. Always reheat gently to maintain texture and prevent overcooking delicate seafood.
• Smart Ingredient Separation: When meal prepping, consider storing rice separately from gumbo to prevent soggy grains. Combine just before serving for perfect texture and maximum taste excitement.
• Freezer-Friendly Strategy: Freeze gumbo without seafood for up to 3 months. Add fresh shrimp, crab, and oysters when reheating to ensure peak flavor and tender, succulent seafood quality.

Hearty Louisiana Seafood Gumbo Recipe

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4.6 from 37 reviews

• Total Time: 1 hour 20 minutes
• Yield: 5 1x

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Description

Hearty Louisiana seafood gumbo blends Creole culinary traditions with rich, complex flavors. Spicy roux, tender shrimp, and andouille sausage create a comforting meal you’ll savor to the last spoonful.

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Ingredients

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• 1 lb shrimp, peeled and deveined
• 0.5 lb crabmeat (lump or claw)
• 0.5 lb oysters (optional)
• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 6 cups seafood stock (or chicken stock)
• 2 cups sliced okra (fresh or frozen)
• 1 (14 oz) can diced tomatoes, drained
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tbsps Worcestershire sauce
• 2 tsps Cajun seasoning (adjust to taste)
• 1 tsp smoked paprika
• 0.5 tsp dried thyme
• 2 bay leaves
• Salt and black pepper, to taste
• Cooked white rice
• Chopped green onions and parsley for garnish
• Hot sauce (optional)

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Instructions

1. Roux Creation: Craft a dark chocolate-hued roux by whisking flour into sizzling oil in a heavy pot, stirring vigilantly for 15-20 minutes until achieving a deep, nutty brown without burning.
2. Vegetable Infusion: Incorporate chopped onions, bell peppers, celery, and garlic into the roux, sautéing until vegetables become translucent and release their aromatic essence.
3. Liquid and Seasoning Integration: Stream seafood stock into the roux-vegetable base while whisking continuously, then add diced tomatoes, smoked paprika, Cajun seasoning, thyme, bay leaves, and Worcestershire sauce to build a robust flavor profile.
4. Simmering and Flavor Development: Allow the gumbo to simmer gently for 35-40 minutes, enabling ingredients to meld and intensify the complex flavor landscape while naturally thickening the stew.
5. Seafood Incorporation: Delicately introduce shrimp, crabmeat, oysters, and sliced okra into the bubbling mixture, cooking until seafood turns opaque and reaches perfect tenderness.
6. Final Refinement: Adjust seasoning with salt, pepper, and Cajun spices to personal taste, ensuring a harmonious balance of flavors.
7. Presentation: Ladle the steaming gumbo over fluffy white rice, garnishing with freshly chopped green onions, parsley, and optional hot sauce to capture the authentic Louisiana culinary spirit.

Notes

• Master the Roux: Patience is key when creating the dark chocolate-colored base; continuous stirring prevents burning and ensures a deep, nutty flavor without bitterness.
• Seafood Timing Precision: Add delicate seafood in the final cooking stages to prevent overcooking; shrimp, crabmeat, and oysters should just turn opaque to maintain tenderness and prevent rubbery texture.
• Flavor Layering Technique: Build complexity by sautéing the holy trinity (onions, bell peppers, celery) in the roux, allowing vegetables to release their aromatics and create a rich foundational flavor profile.
• Dietary Adaptability: Swap seafood with chicken or andouille sausage for alternative protein options; use gluten-free flour for roux to make the dish celiac-friendly without compromising traditional taste.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Cajun/Creole

Nutrition

• Serving Size: 5
• Calories: 350
• Sugar: 3 g
• Sodium: 900 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Protein: 25 g
• Cholesterol: 120 mg