Go Back
–+ servings
A rich and hearty seafood gumbo with shrimp, crab, okra, and vegetables in a flavorful Louisiana-style broth.
Share Print
No ratings yet
QR Code

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!
Prep Time20 minutes
Active Time50 minutes
Rest Time5 minutes
Total Time1 hour 15 minutes
Cuisine: Cajun
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