Best Seafood Gumbo Recipe

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.

Course Dinner, Main Course

Cuisine American

Keyword Gumbo, Seafood Gumbo

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings

Calories 640kcal

Author Izzy

Equipment

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!

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.

Nutrition