Louisiana Seafood Gumbo Recipe

Gumbo is one of those Louisiana dishes that’s rich, soulful, and loaded with flavor Creole and Cajun kitchens have been making it forever. It’s a hearty stew with layers of seasoning and a ton of personality, and the flavor hits you in the best way possible.

It all starts with the roux. That’s just flour and fat (usually oil or butter) cooked low and slow until it turns the shade you want, anywhere from light brown to deep, chocolatey brown. The roux builds the flavor, thickens the gumbo, and sets the whole pot up for success.

From there, the Holy Trinity vegetables are added along with Cajun or Creole Seasonings, and a flavorful broth or stock. A Seafood Stock works great in this version of the dish.

And last the protein, which typically consists of seafood or chicken and smoked andouille sausage.

Tomatoes in gumbo is usually a hot topic among Southerners and native Louisianans. My family is from Louisiana. So trust me, I know! I have had gumbo with and without tomatoes and they are both delicious. It's up to you if you wish to add them to the dish.
There are many authentic Creole versions that include tomatoes, typically diced tomatoes. I also notice tomatoes more commonly in chicken gumbos throughout the South. It will create a slightly different flavor profile.

The recipe uses dried basil, oregano, thyme, a bay leaf, and Cajun Seasoning.
Cajun seasoning is typically spicy. It contains cayenne pepper and other spices that can add heat to dishes. The level of spiciness can vary depending on the brand or recipe of the seasoning, so some Cajun seasonings may be milder than others.
I like to make my own Homemade Cajun Seasoning and Rub for this reason. It allows you to directly control the spice. It’s always a good idea to start with a small amount and adjust to your taste preferences. If you’re sensitive to spicy food, you can also look for Cajun seasoning blends that are labeled as mild or use less of the seasoning in your cooking.

I often receive questions about okra (typically from non-Southerners) regarding substituting or omitting it from the dish.
Okra has a long history of cultivation in Africa, where it is believed to have originated. During the transatlantic slave trade, okra seeds were brought to the United States, particularly in the Southern states, where they thrived in the warm and humid climate.
You either love or hate it. Okra is well-known for its distinctive texture, which can be described as "slimy." The texture is a result of the presence of a substance called mucilage, which is a gel-like substance found in the pods of the okra plant.
When okra is cooked or comes into contact with moisture, the mucilage is released, giving the vegetable its characteristic slimy texture. When used in gumbo, it's one of the key ingredients to give the dish a thick texture, coupled with the roux.
You can omit it if you wish. It will alter the texture of the dish and also take away from the authentic appeal.

Gumbo is a stew. It starts with a roux (flour + fat cooked until rich and dark), then gets loaded with stock, veggies, meat, and seafood. It’s saucy, cozy, and always served over rice. Jambalaya, on the other hand, is more of a rice dish where the rice cooks in the pot with all the meat, seafood, and seasoning.

You must use these in true gumbo. The "Holy Trinity" is a term used in Cajun and Creole cooking and includes three ingredients: onions, bell peppers, and celery. These are considered the foundation of many dishes and are used to create a flavorful base for gumbo, jambalaya, dirty rice, grits, and more.

The roux is the most important part of the dish. If you have Southern roots, you know a good roux when you see one. It's usually deep brown, sometimes peanut butter brown. Either way, it's usually a point of contention and debate among Southerners.

The roux is the thickening agent for the recipe and calls for equal parts flour and oil (typically butter or olive oil). You will also need a pot and a whisk or wooden spoon.

Heat the butter in a pan or skillet over medium-low heat.

Once melted, gradually whisk in the flour, stirring constantly to prevent lumps from forming.

Continue to stir (without stopping), until it reaches the desired color. A peanut butter roux will take around 10-15 minutes and a dark roux can take around 15-20 minutes.

It's important to keep an eye on the roux while it cooks, as it can burn quickly if left unattended. A burned roux will have a bitter taste.

Leftovers can be stored tightly covered and sealed for 3-4 days.

Reheating the dish without overcooking the seafood requires a gentle and careful approach to preserve the textures. Overcooked seafood will taste dry and rubbery.

If you're using the stove, reheat it on low heat only.

If you're using the microwave, reheat in short intervals, 1-2 minutes.

Seafood cooks fast, so you add it toward the end. If you simmer it too long, it’ll get tough or break apart.

Stock gives you more flavor. Seafood stock, chicken stock, or a combo works. If you only have water, season a little heavier.

Not required but traditional in many gumbo pots. I wouldn't make gumbo without it. It helps thicken the gumbo naturally and adds that signature Southern texture.

It shouldn’t eat like gravy and it shouldn’t eat like broth, it lives somewhere in the middle. Thicker than soup, looser than stew.

Yes, rice is traditional, but you’ll also see gumbo with potato salad on the side or, depending on the parish, dropped right on top.

Yes, and honestly, you should. Gumbo is one of those magical dishes that gets even better the next day because the flavors have time to really mingle. Cook it, let it cool, then store it in the fridge for up to 3 days. When you reheat it, just do it low and slow on the stove so it warms through without overcooking the seafood.