Name: Louisiana Seafood Gumbo
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Southern
Ingredients: 1 pound andouille sausage, sliced; 1 pound shrimp, peeled and deveined; 1 cup lump crab meat; ¾ cup vegetable oil; ¾ cup all-purpose flour; 1 large onion, diced; 1 bell pepper, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 6 cups chicken or seafood stock; 1 tablespoon Cajun seasoning; 2 bay leaves; 1 tablespoon Worcestershire sauce; ¼ cup chopped green onions; 2 tablespoons chopped parsley; 4 cups cooked white rice (for serving)

If there’s one dish that captures the heart of Southern coastal cuisine, it’s the iconic Louisiana Seafood Gumbo. This bowl of comfort is a bold blend of cultures—French, Spanish, West African—all simmered together into a stew that tells the story of Louisiana in every bite. Deep, rich, and full of soul, gumbo is more than food; it’s a celebration of tradition passed down through generations.

This gumbo recipe layers smoky andouille sausage, tender shrimp, and sweet lump crab meat in a dark roux-infused broth that hugs every bite with savory depth. It’s the kind of meal that warms your core on a chilly night or serves as a show-stopping centerpiece at any gathering. With its medley of textures and flavors, one spoonful brings a rush of spice, earthiness, and seafood sweetness. Serve it over a scoop of white rice and garnish with scallions for a true Southern classic.

What Kind of Seafood Should I Use in Louisiana Gumbo?

The beauty of gumbo is its versatility, and seafood is no exception. Shrimp and crab are the most traditional options. Shrimp adds a juicy, briny bite, while crab brings a buttery sweetness. Some versions also include oysters or crawfish tails, especially during peak season. You can mix and match depending on what’s fresh and available in your area. Just be sure to add delicate seafood towards the end of cooking to keep it tender and succulent.

Ingredients for the Louisiana Seafood Gumbo

Andouille Sausage: Adds smoky, spicy flavor and is a foundational ingredient in most Louisiana-style gumbos.
Shrimp: Brings a meaty bite and fresh, ocean flavor. Peel and devein them for best results.
Crab Meat: Offers sweet, buttery richness that melts into the gumbo.
Vegetable Oil: Essential for making the roux. Choose a high-smoke-point oil like canola.
All-Purpose Flour: Used to create the roux that thickens and flavors the gumbo base.
Onion, Bell Pepper & Celery (Holy Trinity): These three aromatics form the flavor base of Cajun and Creole cooking.
Garlic: Adds bold aromatic depth.
Chicken Stock or Seafood Stock: Forms the liquid backbone of your gumbo.
Cajun Seasoning: Delivers the heat and bold Southern spice.
Bay Leaves: Add a subtle herbal note to the stew.
Worcestershire Sauce: Brings umami richness.
Green Onions and Parsley: Fresh herbs for garnish and a pop of brightness.
Cooked White Rice: A necessary serving staple that soaks up all the gumbo goodness.

How To Make the Louisiana Seafood Gumbo

Step 1: Prepare the Roux

In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly. Keep stirring until the mixture turns a deep chocolate brown, about 20-30 minutes. Be patient—this is the heart of your gumbo. Don’t walk away!

Step 2: Build the Flavor Base

Once your roux reaches that rich color, immediately add the diced onions, bell peppers, and celery. Sauté until the vegetables are soft, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

Step 3: Add Liquids and Seasonings

Slowly pour in your chicken or seafood stock while stirring to combine. Add Cajun seasoning, bay leaves, Worcestershire sauce, and a generous pinch of salt and pepper. Bring the mixture to a gentle boil, then reduce to a simmer.

Step 4: Cook the Sausage

Slice the andouille sausage into half-moons and add them to the pot. Let the gumbo simmer uncovered for 30-40 minutes so the flavors can deepen.

Step 5: Add the Seafood

Add shrimp and crab meat in the last 10-15 minutes of cooking. Shrimp should turn pink and firm, while the crab will melt beautifully into the broth. Be gentle when stirring so the seafood stays intact.

Step 6: Final Touches

Remove the bay leaves and taste your gumbo. Adjust seasoning with salt, pepper, or hot sauce as needed. Just before serving, stir in chopped green onions and parsley for brightness.

Serving and Storing This Louisiana Seafood Gumbo

Gumbo is best served hot in deep bowls over a generous scoop of fluffy white rice. Top with freshly sliced green onions and a few dashes of hot sauce if you like an extra kick. Don’t forget a slice of crusty French bread or warm cornbread on the side to mop up the flavorful broth.

This dish actually tastes better the next day, making it a perfect make-ahead option. Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in portions for up to 2 months. Reheat gently on the stovetop to preserve the seafood texture.

Frequently Asked Questions

What is the secret to a good gumbo?

The roux! A deep, rich roux is the flavor foundation of gumbo. Take your time and stir constantly until it reaches a dark chocolate color.

Can I make this gumbo ahead of time?

Absolutely. Gumbo actually improves in flavor as it sits. Just wait to add the seafood until you’re ready to reheat and serve.

Is gumbo spicy?

It can be! Cajun seasoning brings heat, but you can adjust the level by using less or adding hot sauce to taste.

Can I substitute any of the seafood?

Yes, you can use crawfish, oysters, or even fish fillets depending on what’s available. Just be mindful of cooking times.

How thick should gumbo be?

It should be thick enough to coat the back of a spoon but not as thick as gravy. A perfect balance between soup and stew.

Do I need okra or filé powder?

Traditional gumbo often uses okra or filé powder as a thickener. This version leans on a rich roux, but feel free to add either for authenticity and added flavor.

Want More Comfort Food Classics?

If this Louisiana Seafood Gumbo hit the spot, you’ll love exploring more of these hearty, flavorful dishes:

Creamy Garlic Butter Shrimp Scampi Lasagna — a rich, cheesy twist on a seafood favorite.
Baked Crab Legs in Butter Sauce — simple, indulgent, and packed with buttery goodness.
Creamy Cajun Shrimp Pasta — perfect for when you’re craving that same Southern spice.
Crawfish Fettuccine — a creamy Louisiana pasta dish that brings the heat.
Creamy Shrimp Chowder — warm, filling, and ultra-satisfying.

📌 Save this recipe to your Pinterest board so it’s always within reach when you’re craving something soulful and delicious.

And if you try it out, leave a comment! Did you stick to the shrimp and crab, or add a few extras like crawfish or okra? Maybe you gave it a fiery twist with extra Cajun spice?

Your kitchen stories and personal takes make the community even richer. Got questions or tips? Share them—let’s keep this gumbo tradition alive and simmering.

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Louisiana Seafood Gumbo

Author: Nina Johnson
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 6–8 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Southern, Cajun

Print Recipe

Description

A soul-warming Louisiana Seafood Gumbo loaded with smoky andouille sausage, tender shrimp, and sweet crab meat. Simmered in a rich dark roux and Southern spices, this comforting stew is a taste of the Gulf Coast in every spoonful.

Instructions

1. In a large Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour and stir constantly for 20–30 minutes until the roux is dark brown, like chocolate.

2. Add onion, bell pepper, and celery to the roux and sauté for about 5 minutes until soft. Add garlic and cook for 1 more minute.

3. Slowly add the stock while stirring. Mix in Cajun seasoning, bay leaves, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce to a simmer.

4. Stir in the sliced andouille sausage. Simmer uncovered for 30–40 minutes to develop flavor.

5. Add shrimp and crab meat during the last 10–15 minutes. Cook until the shrimp are pink and firm.

6. Remove bay leaves. Taste and adjust seasoning if needed. Stir in green onions and parsley before serving.

7. Serve hot over white rice with hot sauce and crusty bread if desired.