Craving a hearty, comforting meal? This Authentic Seafood Gumbo Recipe delivers rich, bold flavors in every spoonful. Perfectly seasoned with a deep, dark roux, tender shrimp, crab meat, and fresh vegetables, it’s a classic Louisiana dish that’s easier to make than you think. Follow our 3 secrets for achieving a rich, flavorful gumbo that will impress your family and friends!
Authentic Seafood Gumbo Recipe
A rich and flavorful Seafood Gumbo Recipe featuring shrimp, crab, and okra. Learn 3 secrets for achieving the perfect Louisiana-style gumbo!
Yield: 6 servings
Calories: 450kcal
Ingredients
For the Roux:
- ½ cup vegetable oil
- ½ cup all-purpose flour
For the Gumbo Base:
- 1 large onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 6 cups chicken or seafood broth
- 1 can diced tomatoes 1 can =14.5 oz
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper adjust to taste
- Salt and pepper to taste
For the Seafood:
- 1 pound shrimp peeled and deveined
- 1 pound crab meat fresh or canned
- ½ pound andouille sausage sliced (optional)
- 1 cup okra sliced (fresh or frozen)
For Serving:
- 4 cups cooked white rice
- Fresh parsley chopped (for garnish)
- Hot sauce for serving
Instructions
Prepare the Roux:
- Heat vegetable oil in a large pot over medium heat.
- Gradually whisk in the flour to form a roux.
- Stir constantly for 10-15 minutes, until the roux turns a dark brown color. Be careful not to burn it.
Sauté the Vegetables:
- Add the diced onion, green bell pepper, celery, and garlic to the roux.
- Sauté for 5-7 minutes until the vegetables are soft and fragrant.
Build the Gumbo Base:
- Slowly pour in the chicken or seafood broth while stirring to combine.
- Add diced tomatoes, bay leaves, thyme, smoked paprika, cayenne pepper, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, stirring occasionally.
Add the Seafood and Okra:
- Stir in the okra and cook for an additional 10 minutes.
- Add shrimp and crab meat to the pot.
- If using sausage, add it at this stage.
- Cook for 5-7 minutes, until the shrimp are pink and cooked through.
Serve:
- Remove bay leaves from the gumbo.
- Serve hot over cooked white rice.
- Garnish with fresh parsley and a dash of hot sauce if desired.
Notes
Storage: Store leftover gumbo in an airtight container in the fridge for up to 3 days.
Freezing: Gumbo freezes well! Place in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a pot over low heat, stirring occasionally. Add a splash of broth if the gumbo is too thick.
Made with a pinch of love – DinnerTeller.com
Nutrition
Calories: 450kcal | Carbohydrates: 20g | Protein: 35g | Fat: 22g | Fiber: 3g | Sugar: 2g
FAQs for Seafood gumbo recipe
Got questions about making the perfect Seafood Gumbo Recipe? We’ve got you covered! Check out our FAQs and Tips for Seafood Recipes to get helpful advice and answers.