Julia Walton
Rich, flavorful, and brimming with the heart of Southern comfort, Louisiana Seafood Gumbo is a dish that captures the essence of Creole cuisine. With every spoonful, you’re greeted with a medley of succulent shrimp, tender crab, smoky sausage, and the earthy depth of the classic roux base. Served over fluffy white rice, this gumbo delivers a warm, soulful experience perfect for cozy nights or festive gatherings.
What makes gumbo so special is the symphony of spices and layers of flavor that develop slowly as it simmers. The aromatic “holy trinity” of onion, bell pepper, and celery creates the foundation, while Cajun seasoning, paprika, and a touch of cayenne add a balanced kick. Each ingredient contributes its unique essence, creating a comforting stew that feels like a warm Louisiana hug.
What Kind of Seafood Should I Use for Gumbo?
The beauty of gumbo is its versatility. While classic versions feature shrimp, crab, and sometimes oysters, you can also add crawfish or firm white fish for extra depth. Fresh seafood will always give the best flavor, but frozen options work if that’s what’s available. Just make sure to avoid overcooking to keep your seafood tender and juicy.
Ingredients for the Louisiana Seafood Gumbo
- Shrimp – Adds a sweet, briny flavor that perfectly complements the smoky roux.
- Crab Meat – Offers richness and that classic coastal seafood taste.
- Smoked Sausage (Andouille preferred) – Provides smokiness and a savory backbone.
- Onion, Bell Pepper, Celery (Holy Trinity) – Essential for building the aromatic base.
- Garlic – Deepens the savory profile of the gumbo.
- Cajun Seasoning & Paprika – Bring authentic Louisiana spice.
- Cayenne Pepper – For a touch of heat without overpowering.
- Okra – Naturally thickens the gumbo and adds Southern authenticity.
- Chicken Stock – Creates a rich, savory broth for the stew.
- Flour & Oil (Roux) – The soul of gumbo, giving it body and depth.
- White Rice – Perfect for soaking up all that flavorful gumbo.
How To Make Louisiana Seafood Gumbo
Step 1: Create the Roux
In a large heavy-bottomed pot, combine flour and oil over medium heat. Stir continuously until the mixture turns a deep, chocolate-brown color. This is the heart of your gumbo, giving it its deep flavor.
Step 2: Sauté the Holy Trinity
Add chopped onion, bell pepper, and celery to the roux. Cook until softened and aromatic, letting the vegetables absorb the rich base.
Step 3: Add Garlic and Sausage
Stir in minced garlic and sliced andouille sausage. Let the sausage brown slightly, infusing the pot with smoky, savory goodness.
Step 4: Build the Broth
Slowly pour in chicken stock, stirring to combine. Add Cajun seasoning, paprika, cayenne, salt, and pepper. Let the mixture come to a gentle simmer.
Step 5: Cook the Okra and Seafood
Add okra and let it cook for 10-15 minutes to thicken the gumbo. Then, gently stir in shrimp and crab meat, cooking until the seafood turns opaque and tender.
Step 6: Simmer and Serve
Allow the gumbo to simmer for at least 30-40 minutes, stirring occasionally to deepen the flavors. Serve hot over a bed of white rice and garnish with chopped parsley or green onions for a fresh finish.
Serving and Storing Louisiana Seafood Gumbo
Louisiana Seafood Gumbo tastes even better the next day as the flavors meld together. After cooking, let the gumbo cool slightly and store it in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze portions for up to 3 months. When reheating, let it gently simmer on the stove to preserve the seafood’s tenderness.
What to Serve With Louisiana Seafood Gumbo?
1. Steamed White Rice
A classic base to soak up the rich, flavorful gumbo broth.
2. Cornbread
Sweet, crumbly cornbread provides a delightful contrast to the savory stew.
3. Garlic Bread
Perfect for sopping up every last drop of the gumbo.
4. Potato Salad
A creamy side that pairs well with the spice of the gumbo.
5. Collard Greens
Adds a smoky, earthy balance to the rich flavors.
6. Fried Okra
A crispy Southern snack to complement the stew.
7. Green Salad
A light and refreshing option to cleanse the palate.
8. Sweet Tea or Lemonade
A Southern beverage to complete the meal experience.
Want More Comforting Southern Recipes?
If you love this Louisiana Seafood Gumbo, you’ll enjoy exploring other hearty Southern flavors on SavorQueen:
- Cajun Shrimp with Garlic Butter Sauce for a quick seafood fix.
- Cheeseburger Soup when you crave a creamy, cozy bowl.
- Crawfish Fettuccine for a Louisiana pasta twist.
- Creamy Parmesan Italian Sausage Soup to warm up on a cold evening.
- Slow Cooker Creamy Chicken Gravy for an effortless Southern-inspired dinner.
Save This Pin For Later
Save this gumbo to your favorite Pinterest board so it’s easy to find whenever a craving strikes.
Tried it with a twist? Maybe added oysters or a splash of hot sauce? Share your tips in the comments—I love hearing your kitchen stories!
Need more inspiration? Check out my daily recipes on SavorQueen Recipes and find your next comfort food favorite.
Louisiana Seafood Gumbo
Equipment
- Heavy-bottomed pot
- Wooden spoon
- Cutting Board and Knife
Ingredients
Ingredients
- 1 cup all-purpose flour
- 1 cup vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 12 oz andouille sausage, sliced
- 4 cups chicken stock
- 2 cups okra, sliced
- 1 lb shrimp, peeled and deveined
- 0.5 lb crab meat
- 1 tsp Cajun seasoning
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- Salt and black pepper to taste
- Cooked white rice for serving
Instructions
- In a heavy-bottomed pot, combine flour and oil over medium heat. Stir constantly to create a dark brown roux.
- Add the onion, bell pepper, and celery. Cook until softened and aromatic.
- Stir in garlic and sliced sausage, allowing the sausage to brown slightly.
- Slowly pour in chicken stock and season with Cajun seasoning, paprika, cayenne, salt, and black pepper.
- Simmer the mixture for 15 minutes, then add okra and cook for another 10 minutes.
- Add shrimp and crab meat. Cook until the seafood is opaque and tender.
- Simmer for an additional 20-30 minutes, stirring occasionally to develop flavors.
- Serve hot over white rice, garnished with parsley or green onions if desired.
Notes
2. Use fresh seafood whenever possible, but frozen works if thawed properly.