This Authentic Louisiana Seafood Gumbo is hearty, comforting, and made with a flavorful roux, mixed seafood, sausage, and vegetables. If you take a trip to New Orleans, you’re sure to find gumbo on the menu. Now, you can recreate this delicious gumbo recipe in the comfort of your own home.
When I prepare for a family gathering, I often serve seafood such as Seafood Boil, Crawfish Tails, and this satisfying seafood gumbo.
Gumbo was first created in Louisiana and it’s a delicious fusion of West African and French cuisine. Gumbo is usually made with flavorful seasonings like garlic, bay leaves, green onions, and hearty pieces of seafood, sausages, or chicken.
What’s the Difference Between Gumbo and Jambalaya?
Gumbo and jambalaya are both popular staples of Cajun and Creole cuisine, but be careful not to mix them up! Jambalaya is a one-pot rice dish, similar to Nigerian Jollof or Indian biriyani. Gumbo, on the other hand, is a thick, rich stew or soup, which can be enjoyed on its own or served over rice.
Seafood Gumbo Ingredients
- Roux: Roux is a French derivative, made by combining fat and flour until it’s a thick, pasty consistency. Roux will be used to flavor and thicken your Gumbo.
- Seafood: You can use any mix of seafood such as shrimp, crawfish, mussels, and crab meat.
- Sausages: Smoked sausages will add a nice flavor to your gumbo. I recommend using Andouille sausages, but you can use any pork, turkey or beef sausages.
- Veggies: Add your favorite veggies like bell peppers, celery and onions.
- Cajun Seasoning: Authentic Cajun seasoning makes your Gumbo taste just like they do it in Louisiana.
- Other Flavoring Seasonings: Garlic, green onions, and bay leaves.
- Chicken Broth: For a flavorful base for your gumbo.
- Rice: Gumbo is even better when served over warm, fluffy white rice.
How to Make Seafood Gumbo from Scratch
- Brown the Sausage
Heat a skillet over medium-high heat. Then add the sliced sausage in a single layer. Cook for about 2 minutes per side until lightly browned. Set aside.
- Make the roux
Add oil to a large pot over medium-low heat. Whisk in flour gradually until combined. Continue to cook, stirring constantly for about 20-30 minutes until the mixture reaches a brown color as milk chocolate.
- Cook the veggies
Add veggies, garlic, bay leaves, and green onions. Then add chicken broth to the roux. Turn the heat to medium and stir well. Bring to a boil and cook for 5-6 minutes or until the veggies are slightly tender.
- Season the broth
Add Cajun seasoning and salt. Taste and add more if needed.
- Cook the seafood
Add seafood mix and cook for 2 minutes. Then add shrimp and cook for about 3 minutes or until they turn pink. Add back the cooked sausage and mix well. Serve warm over rice.
Tips for How to Make the Best Roux
- Be patient and go low and slow: A good roux takes some time to come together. Take your time and stir slowly to get the best results.
- Stir constantly: Stirring with a wooden spoon or spatula will prevent your roux from burning.
- Aim for a milk chocolate color: If you’ve burned your roux, start over again.
Note: Your roux should have a consistency similar to melted chocolate with a light brown color.
How to Store and Freeze Seafood Gumbo?
Made too much gumbo? No worries! Gumbo stores really well in the freezer so you can enjoy the goodness later on. Simply allow your gumbo to cool to room temperature and pour into a freezer-safe container such as a Ziploc bag or Tupperware container. Freeze for up to three months. When you’re ready to eat, allow it to thaw in the fridge overnight and reheat on the stovetop.
What Can I Serve with Seafood Gumbo?
Though Seafood Gumbo is amazing on its own, it’s even better with tasty side dishes such as cornbread or potato salad. Most traditionally, seafood gumbo is poured over a warm, steamy white rice for a filling and hearty Southern meal.
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I hope you like this recipe. If you try it, please comment below and let me know how your Seafood Gumbo turns out!
Best Seafood Gumbo Recipe
Ingredients
For the Roux
- 2/3 cup vegetable oil
- 1 cup all-purpose flour
Seafood Gumbo
- 1 yellow onion diced
- 1 green pepper diced
- 3 celery stalks chopped
- 2 green onions chopped
- 3 cloves garlic minced
- 2 bay leaves
- 1 tablespoon Cajun seasoning add more if prefer
- 4-6 cups chicken broth add more if prefer
- 3/4 pound andouille sausages sliced into coins
- 1 pound mixed seafood such as mussels octopus, crab legs, crawfish or lobster
- 1 pound raw large shrimp peeled and deveined
- salt to taste
- optional cooked white rice for serving
Instructions
- Brown the sausage: Heat a skillet over medium-high heat. Then add the sliced sausage in a single layer. Cook for about 2 minutes per side until lightly browned. Transfer the sausage to a plate and set aside.
- Make the roux: In a large pot over medium-low heat, add oil. Whisk in flour gradually until combined. Continue to cook, stirring constantly for about 20 to 30 minutes until the mixture reaches a brown color as milk chocolate. Keep a close eye on the roux and not to let it burn, adjusting the heat if needed. You can add more flour or oil if necessary.
- Cook the veggies: Add veggies, garlic, bay leaves, and green onions. Then add chicken broth to the roux. Turn the heat to medium and stir well. Bring to a boil and cook for 5-6 minutes or until the veggies are slightly tender.
- Season the broth: Add Cajun seasoning and salt. Taste and add more if needed.
- Cook the seafood: Add seafood mix and cook for 2 minutes. Then add shrimp and cook for 3 minutes or until the shrimp turns pink. Add back the cooked sausages and mix well. Serve warm over rice and enjoy!
Equipment
Notes
- You can make roux 3 days in advance. Store it in an airtight container in the refrigerator.
- A good roux takes some time to come together. Take your time and stir constantly to get the best results. Aim for a milk chocolate color.
- If you’ve burned your roux, start over again.
- The cooked seafood gumbo can last 3-4 days in the fridge.
Robert says
Can old bay be substituted for Cajun seasoning?
Izzy says
Hi Robert, you can definitely use old bay for this recipe.
Robert says
Thank you for your feedback