There’s just something about a big ol’ pot of seafood gumbo that hits different. Whether it’s for a special occasion, a cozy dinner at home, or just because you’re craving that rich, hearty Southern flavor, seafood gumbo never disappoints. Packed with shrimp, crab, and smoky sausage, it’s a seafood lover’s dream come true. And let me tell you, when you get that perfect roux, the smell of Cajun seasoning filling the air, and a spoonful of that gumbo, you’ll know you’re eating something Off the Chain!
Ingredients You Will Need:
- Seafood Stock – This is the base of your gumbo, and it’s what gives that rich, briny flavor. Seafood stock is packed with flavor from the shellfish and gives your gumbo that authentic taste. If you can’t find seafood stock, you can use chicken stock. Or if you have the time, you can make your own stock using the shrimp shells.
- Shrimp – Shrimp are the star of this dish, adding that tender, juicy seafood flavor we all love. If you’ve got fresh shrimp, even better, but frozen works just fine too.
- Gumbo Crabs & Dungeness Crab – The gumbo crabs will cook in the broth and help add even more seafood flavor. I also added some dungeness crab to crack and enjoy with the gumbo. Add whatever your favorite seafood is- lump crab meat or crab claws are perfect additions.
- Andouille Sausage – This sausage brings the smoky, spicy kick that you want in a gumbo. The combination of the sausage and the seafood makes this dish amazing. To switch it up try using some shrimp or alligator sausage!
- (Onion, Bell Pepper, Celery) – This trio is the flavor base for so many Southern dishes. The combination of sautéed onions, bell pepper, and celery creates the perfect foundation for the gumbo.
- Garlic – Garlic is always a must!
- Green Onion & Parsley – These fresh herbs add a bright, herby finish to the gumbo that cuts through the richness and adds a pop of color.
- Bay Leaves – They’re there to infuse a subtle, earthy flavor into the broth that makes it taste like you’ve been simmering it all day.
- Cajun Seasoning – This is what gives gumbo its signature bold flavor. The heat, the paprika, the spices – they come together perfectly to create the flavor you expect in gumbo.
- Roux (Oil & Flour) – The roux is what thickens the gumbo and gives it that velvety texture. Cooking the flour in oil until it’s a dark brown color adds depth and that signature nutty flavor. Don’t rush it – the darker the roux, the richer the gumbo.
- Seafood Stock & Water – You’ll need plenty of stock to build that deep flavor. Water is added as needed to adjust consistency as the gumbo simmers and reduces.
- File Powder – Used to add a distinct earthy flavor and act as a thickening agent towards the end of cooking the gumbo. Can also sprinkle on top while serving
- Salt & Pepper – Always season to taste! The flavors develop as the gumbo simmers, so taste as you go and adjust seasoning as needed.
Instructions:
1. Prep Your Ingredients:
Start by chopping your onions, bell peppers, celery, green onions, parsley and garlic. Set them aside. Also, clean your shrimp and crabs if they’re not prepped yet.
2. Make the Roux:
In a large pot or Dutch oven, heat your oil over medium heat. Add the flour and cook, STIRRING CONSTANTLY, until the roux turns a rich, dark brown. This takes time—about 20-30 minutes—but trust me, it’s worth it for that deep, nutty and rich flavor.
3. Sauté the Vegetables:
Once your roux is ready, add your chopped onion, bell pepper, and celery. This will stop the roux from cooking. Sauté them in the roux for about 5-7 minutes, until the vegetables are softened and fragrant. Then add your garlic and sauté for another 30 seconds.
4. Add the Seafood Stock, Seasonings, and Gumbo Crabs:
Now, pour in the heated seafood stock, cajun seasoning, bay leaves, the rest of the spices, gumbo crabs, and bring the mixture to a boil. After it comes to a boil, reduce the heat to low and let it simmer for about an hour, allowing the flavors to get to know one together. Add water as needed to adjust the consistency during the simmer if the liquid reduces too much.
5. Brown the Sausage:
While the gumbo is simmering, brown the andouille sausage in a separate pan over medium heat. You want to get a little color on the sausage. Once browned, set aside.
6. Add the Sausage and Dungeness Crab:
After the gumbo has simmered for an hour, add your browned sausage and Dungeness crab (or crab claws) into the pot. Let them cook for a few minutes, allowing the sausage to release its flavors into the gumbo.
7. Add the Shrimp, Green Onions, Parsley, & File Powder:
Add your shrimp, green onions, parsley, and file powder to the gumbo and cook for another 5-7 minutes, or until the shrimp are cooked through and the gumbo has slightly thickened. Taste the gumbo and salt and pepper to taste as needed.
8. Serve and Enjoy:
Serve your seafood gumbo hot over a bed of steamed white rice. Garnish with extra green onions and parsley, and you’ve got yourself an off the chain bowl of Southern comfort.
Tips for the Perfect Seafood Gumbo
- Use Fresh Seafood
The fresher your seafood, the better your gumbo will taste. Opt for shrimp, crab, or crawfish, or mix and match based on what’s in season or what you love most. Fresh seafood really enhances the richness of the gumbo, so make sure to source the best you can find. - Perfect the Dark Roux
A rich, dark roux is the backbone of any great gumbo. Take your time with it – this can take anywhere from 20 to 40 minutes on medium-low heat. Stir constantly to avoid burning. The deep, nutty flavor of a well-made roux is what gives gumbo its signature taste, so be patient! - Warm the Stock Before Adding
To avoid cooling down your roux, warm your stock before adding it to the pot. This helps keeps the roux from “breaking”. - Personalize Your Proteins Gumbo is highly adaptable, so feel free to personalize it to your taste! You can use any seafood from shrimp, crab, crawfish, fish, etc.. If you don’t eat seafood. Try my chicken and sausage gumbo recipe.
Authentic New Orleans Seafood Gumbo
Ingredients
For the Roux:
- ⅔ cup oil
- 1 cup flour
For Gumbo:
- 12-14 cups seafood stock heated (or substitute with chicken stock)
- 2-3 tbsp Cajun seasoning
- 1 tbsp granulated garlic
- 1 tbsp granulated onion
- 2 bay leaves
- 2 small onions chopped
- 1 large bell pepper chopped
- 2 stalks celery chopped
- 5 cloves garlic minced
- 1/2 bunch green onions chopped (for garnish)
- 1/2 bunch parsley chopped (for garnish)
- 2 lbs shrimp peeled and deveined
- 1 lb andouille sausage sliced
- 4-5 gumbo crabs
- 3-4 dungeness crab clusters or lump crab, snowcrab, or crab claws
- 1-2 tsp File Powder
- Salt and pepper to taste
- Water as needed to adjust consistency
Instructions
Instructions:
- Prep your ingredients and set aside.
- In a large pot, make a roux by combining the oil and flour. Cook over medium heat, stirring constantly, until the roux turns a rich brown (about 20-30 minutes).
- Add the onions, bell pepper, and celery to the pot and sauté for 5-7 minutes, until softened. Add the garlic and cook for an additional 30 seconds until fragrant.
- Slowly add the heated seafood stock, whisking to combine.
- Add Cajun seasoning, bay leaves, granulated onion and garlic, and gumbo crabs. Stir well.
- Bring to a boil, then reduce to a simmer for about an hour.
- While the gumbo simmers, brown the sausage in a separate pan. Once browned, add it to the gumbo along with the Dungeness crab.
- Cook for a few minutes, then add shrimp, green onions, parsley, and file powder. Cook for an additional 5-7 minutes until shrimp are pink and cooked through. Gumbo will also thicken slightly from file powder.
- Taste and adjust seasoning as needed. Add water to adjust the consistency if desired.
- Serve over rice and garnish with more green onion and parsley. Enjoy!
