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Cajun seafood gumbo with shrimp and crab meat and crab legs with rice in a white bowl
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Louisiana Seafood Gumbo Recipe

Let’s be honest: everybody thinks they know how to make gumbo, but not everyone should be out here claiming it. My family roots are in Louisiana, watching my great-grandmother stir gumbo without even glancing at a recipe, and those lessons stuck with me. The women in my family knew exactly when a roux was ready just by the color and smell. Now I’ve written it out step-by-step so you don’t have to learn the hard way.
Course dinner, lunch
Cuisine Cajun, Southern
Keyword Cajun gumbo, Cajun seafood gumbo, crab gumbo, seafood gumbo, shrimp gumbo
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 368kcal
Author Brandi Crawford

Equipment

Ingredients

  • 8 oz andouille sausage Sliced into rounds 1-1 ½ inches thick.
  • 5 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1 cup diced green peppers
  • 1 cup diced celery
  • 1 cup diced onions I use white onion.
  • 2-3 garlic cloves Minced
  • 2-3 cups chopped okra Fresh or frozen. I used 2 cups. Use more for thicker gumbo.
  • 24 oz seafood or chicken broth/stock
  • 1 pound raw shrimp Peeled and deveined.
  • 1 pound lump crab or snow crab legs I like to use a combo of both.
  • 8 oz lobster meat Optional
  • cooked rice Optional

Herbs and Spices

Homemade Cajun Seasoning (You can also use ½-1 tablespoon of a store-bought blend)

  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper Adjust to suit your taste.
  • ⅛ teaspoon ground white pepper
  • ⅛ teaspoon ground black pepper
  • salt to taste I save this for the end and when the dish is fully cooked. Taste repeatedly and adjust as necessary.

Instructions

  • Add the sliced sausage to a Dutch oven (mine is 6quart) or stockpot on medium-high heat. Cook for 3-4 minutes on both sides. Remove the sausage from the pot and set aside.
  • You will notice brown bits from the sausage at the bottom of the pot. I leave these in for flavor, they will get deglazed during the roux-making process.
  • Add the butter to the pot on medium heat. While it melts add the flour in 3 phases. Add the first phase and whisk. Add the second phase, and so on.
  • Continue to stir until the roux turns deep brown. It should turn brown within several minutes of stirring. This is the most important step of the recipe and it requires patience. If you stop stirring before it reaches deep brown, it will cake up and/or burn. This takes me 15 minutes.
  • Add the green peppers, celery, onions, Worcestershire sauce, and spices (except the bay leaf) to the roux. Stir and cook for 8-10 minutes until the veggies are soft.
  • Add in the broth and okra. Stir. Adjust the heat on the stove and bring the pot to boiling.
  • Stir and add the bay leaf. Cover the pot. Adjust the heat to low and simmer for 20-30 minutes.
  • If you want really soft vegetables, this may take longer. Celery requires the most time to soften. If you don't want celery with a crunch, cook it until it's completely softened.
  • Remove the lid from the pot and add the raw shrimp, crab meat, and optional lobster. Cook for 2-3 minutes or until the shrimp is fully cooked and opaque.
  • Cool before serving.

Notes

  • Seafood cooks fast. Be careful not to overcook it. This is why you don't add it while the gumbo simmers.
  • Cooked shrimp tend to curl into a “C” shape. As they cook, the proteins contract, causing the shrimp to curl. When they are tightly curled in an O shape they are typically overcooked.
  • Feel free to use any type of seafood you like.
  • You can substitute butter with olive oil or vegetable oil if preferred.
  • If you want to add chicken you will need to cook the dish for 2 hours or more until tender and fully cooked.
  • The shade of brown the roux needs to be is always a source of debate. Many prefer a lighter, peanut butter brown hue. A lot of people prefer a really dark brown hue. When making gumbo and etouffée, I have made it both ways.
  • Prepare it based on what you like. A peanut butter brown roux will take 5-6 minutes of stirring. A deep brown roux (as shown in the photos of this recipe) will take you 10 minutes or more.
  • I have no suggestions for okra substitutions because okra is essential to the dish and a must for authentic gumbo. It adds flavor, but it’s mostly praised for being a thickener. Okra will give the gumbo a rich and thick texture. A lot of people don’t like okra because of its slimy texture. When you cook it for a long time in a recipe like this one, it isn’t slimy anymore.
  • I don't recommend the slow cooker for this one because seafood cooks so fast.

Nutrition

Serving: 1serving | Calories: 368kcal | Carbohydrates: 11g | Protein: 36g | Fat: 18g