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Cajun Seafood Gumbo made with shrimp, crab, and sausage in savory broth packed with flavor. Enjoy with rice for the ultimate comfort meal!
For more cajun seafood recipes, make my cajun seafood boil with seafood boil sauce!
You have to try this Louisiana gumbo I made—it’s hands down the best seafood gumbo recipe I’ve ever cooked! t’s the kind of dish that makes you feel like you’re right in the heart of New Orleans, surrounded by jazz music and the energy of Mardi Gras. And with fat tuesday coming, I HAD to share this recipe with you all.
This New Orleans-style gumbo starts with a deep, dark roux, stirred until it’s the color of dark chocolate, giving the gumbo its rich flavor. Then comes the holy trinity—onions, bell peppers, and celery—sautéed until soft, followed by cajun seasoning and a kick of cayenne pepper for a little heat. Let everything simmer and add in that seafood just before it’s finished!
The word “gumbo” actually comes from a West African word for okra, which is why I use it to help thicken the broth along with a little filé powder for that earthy kick. It’s a real treat for your taste buds.
So what’s the key to a good seafood gumbo? A deep, dark roux and not overcooking your seafood. If you can achieve this (it’s not hard and don’t worry, I provide step-by-step instructions below), then your gumbo will be out of this world. Let’s get to it!
Table of Contents
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Holy Trinity – bell pepper, onion, and celery are a staple in cajun cooking. These aromatics pack this seafood gumbo with tons of flavor and make the gumbo nice and chunky (which I love!). I use this in my cajun shrimp and grits and red beans and rice, too. So. Much. FLAVA!
- Gumbo Filé Powder acts as thickener for the gumbo. You don’t have to use it, it is totally optional but it does add a nice earthy flavor that I love.
- Seafood – I used jumbo lump crab meat and peeled and deveined gulf shrimp (you can also use whole shrimp for a more authentic take). You can also add crawfish, any white fish like cod, catfish, or whiting, as well as oysters, crab legs, whole blue crabs etc. Feel free to get creative, just be sure to add the seafood at the very end AND monitor cooking times so you don’t overcook it.
- Andouille sausage – any smoked sausage will do but andouille has the best flavor for this louisiana seafood gumbo recipe.
- Okra is totally optional but highly recommended. The file powder and the okra help to thicken the gumbo and provides amazing texture and flavor. I used frozen okra (fresh okra is a bit hard to find near me).
- Canned Stewed tomatoes – traditionally tomatoes are used in creole gumbo, similarly to my creole jambalaya and crawfish etouffee recipe. However, I like to add them in here because it adds flavor, slight acidity and sweetness to the broth that compliments the seafood flavor so well.
- Seafood stock enhances the gumbo with deep, briny seafood flavor, while chicken stock adds a savory, bold flavor to balance the broth.
How to make Cajun Seafood Gumbo
Step 1: Add a drizzle of olive oil to a large pot over medium heat. Warm the pot for about 3 minutes, then add andouille sausage and cook until browned, about 5 minutes. Remove from the pot and set aside.
Step 2: Now let’s make the roux. To the same pot, add in the vegetable oil and all purpose flour. Reduce to medium low heat and mix together so that there are no clumps. Stir constantly for about 30-40 minutes, until a dark roux forms. It should be the color of dark chocolate or black coffee. (it’s a labor of love but SO worth it!)
Step 3: Once the roux is formed and reaches the desired color, add in the green bell pepper, onion, and celery. Be careful adding in the veggies, the oil will pop! Cook for 8 minutes, until the vegetables begin to soften slightly, then add in the garlic, cajun seasoning, stewed tomatoes, and bay leaves. Mix to ensure everything is combined and cook for about 5 minutes.
Step 4: Pour in the seafood stock, chicken broth, thyme, and add the sausages back in. Bring to a boil, then reduce the heat low. Cover with a lid and simmer for 1 hour.
Step 5: At the 1 hour mark, add in the gumbo file powder and okra. Cook uncovered for 10 minutes, then add the crab meat, and crab claws (optional), worcestershire sauce, and parsley. Mix together and cook for about 4-6 minutes, until the crab claws are warmed throughout (if using).
Lastly, Add the shrimp and cook until it turns pink and curls slightly, about 3-5 minutes. Remove from heat and taste for salt and pepper. Adjust as needed. Serve with white rice.
Tips for the Best Gumbo Ever
- Don’t Overcook the Seafood! Add shrimp and crab toward the end to keep them tender. Overcooked seafood gets rubbery, so add it in the last 5-10 minutes.
- Don’t rush the roux! This is crucial to the success of the recipe. Take your time to not burn the roux but also cook it long enough that it’s nice and dark, akin to black coffee.
- Use a Good Seafood Stock – I used store bought seafood stock from the grocery store. You can also get fancy and use a homemade stock made from shrimp shells and crab shells for added seafood flavor.
- Add Okra and/or Filé Powder for Thickness. Okra adds body and helps thicken gumbo naturally. Filé powder (ground sassafras leaves) should be added at the end and stirred in just before serving. I ordered my file powder online as they don’t sell it in my local grocery store, so if you can find it, I highly recommend buying it to make this recipe.
- If using fresh shrimp (or any fresh seafood), be sure to use within 24 hours of buying.
How to Serve
Gumbo is best served piping hot over a bowl of fluffy white rice, which soaks up all the rich, flavorful broth. A sprinkle of fresh green onions and a dash of hot sauce add the perfect finishing touch. It’s even better with a side of crusty French bread or buttery cornbread to scoop up every last bite.
For the true Louisiana experience, serve it with a cold beer or peach sweet tea and enjoy it with good company!
Recipe FAQs
Yes, gumbo freezes well. Allow it to cool completely before transferring to airtight containers. It can be frozen for up to three months. Thaw in the refrigerator overnight and reheat gently on the stovetop to prevent overcooking the seafood.
Absolutely. In fact, gumbo often tastes better the next day as the flavors meld. Store it in the refrigerator and reheat gently on the stovetop before serving.
Times can vary depending on how long it takes to cook the roux, however, I would allot about 2 hours to cook everything from start to finish.
Shrimp, crabmeat, oysters, and sometimes fish like red snapper or catfish are most common. You can also use crawfish, cod, scallops, and mussels.
More Cajun Recipes
Seafood Recipes
Cajun Honey Butter Salmon
Main Course
Seafood Boil Recipe with Garlic Butter Sauce
Main Course
Creamy Cajun Orzo with Sausage
Main Course
Easy Cajun Chicken and Rice
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Cajun Seafood Gumbo
Equipment
- Large Pot or Dutch Oven
Ingredients
- 1 lb Andouille Sausage, (sliced)
- 1/2 cup Vegetable Oil
- 1/2 cup All purpose Flour
- 2 Green wwBell Pepper, (diced)
- 1 Yellow Onion, (diced)
- 4 Celery Stalks, (chopped)
- 6 cloves Garlic, (diced)
- 1 tbsp Cajun Seasoning
- 2 tsp Cayenne Pepper, (more or less as desired)
- 14.5 oz Stewed Tomatoes, (do not drain)
- 2 Bay Leaves
- 4 cups Seafood Stock
- 2 cups Chicken Broth
- 4 sprigs Thyme
- 1 lb Large Shrimp
- 1 tbsp Gumbo File Powder
- 2 cups Frozen Okra
- 1 lb Lump Crab Meat
- 1 lb Crab Claws
- 2 tbsp Worcestershire Sauce
- 1/4 Parsley, (chopped)
Instructions
- Add a drizzle of olive oil to a large pot over medium heat. Warm the pot for about 3 minutes, then add andouille sausage and cook until browned, about 5 minutes. Remove from the pot and set aside.
- Now let's make the roux. To the same pot, add in the vegetable oil and all purpose flour. Reduce to medium low heat and mix together so that there are no clumps. Stir constantly for about 30-40 minutes, until a dark roux forms. It should be the color of dark chocolate or black coffee. (it's a labor of love but SO worth it!)
- Once the roux is formed and reaches the desired color, add in the green bell pepper, onion, and celery. Be careful adding in the veggies, the oil will pop! Cook for 8 minutes, until the vegetables begin to soften slightly, then add in the garlic, cajun seasoning, cayenne pepper, stewed tomatoes, and bay leaves. Mix to ensure everything is combined and cook for about 5 minutes.
- Pour in the seafood stock, chicken broth, thyme, and add the sausages back in. Bring to a boil, then reduce the heat low. Cover with a lid and simmer for 1 hour.
- At the 1 hour mark, add in the gumbo file powder and okra. Cook uncovered for 10 minutes, then add the crab meat, and crab claws (optional), worcestershire sauce, and parsley. Mix together and cook for about 4-6 minutes, until the crab claws are warmed throughout (if using).
- Lastly, Add the shrimp and cook until it turns pink and curls slightly, about 3-5 minutes. Remove from heat and taste for salt and pepper. Adjust as needed. Serve with white rice.
Notes
- Don’t Overcook the Seafood! Add shrimp and crab toward the end to keep them tender. Overcooked seafood gets rubbery, so add it in the last 5-10 minutes.
- Don’t rush the roux! This is crucial to the success of the recipe. Take your time to not burn the roux but also cook it long enough that it’s nice and dark, akin to black coffee.
- Use a Good Seafood Stock – I used store bought seafood stock from the grocery store. You can also get fancy and use a homemade stock made from shrimp shells and crab shells for added seafood flavor.
- Add Okra and/or Filé Powder for Thickness. Okra adds body and helps thicken gumbo naturally. Filé powder (ground sassafras leaves) should be added at the end and stirred in just before serving. I ordered my file powder online as they don’t sell it in my local grocery store, so if you can find it, I highly recommend buying it to make this recipe.
- If using fresh shrimp (or any fresh seafood), be sure to use within 24 hours of buying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Brittney! Can I use fresh okra? That’s all I can find.
Thanks,
Rita
Hi Rita!
Absolutely! Slice it up and add it in with the green bell pepper, onion, and celery after making the roux as opposed to putting it in at the end. Enjoy!
I’ve used clam juice and seafood stock that have had Frozen for a month or so. That gives my gumbo a fermented zip makes it nice compliment to the rest of the recipe. I really love this. However I must admit each time I make it we’re gathering of some sort I have to make it at least four times before different people in the next week or so. I have sold each of pots that I make it for $100 each and no one complained about the money that is. Thank God for gumbo.
Seriously the best gumbo I’ve ever made! It’s very flavorful, I have no critiques of this recipe, perfect exactly as is.
You don’t say how much file powder to use
Hi! It’s 1 tbsp
This was amazing! Tasted so special, unique… felt like we were traveling for it! Definitely took a while to make but it wasn’t much work. I cut the cayenne in half and it was so quite spicy but not in a bad way.
I’m so glad you enjoyed it, it’s one of my fave recipes 🙂