Seafood Gumbo Recipes

Classic Cajun Seafood Gumbo is intensely rich, yet delicate, and perfect for a chilly day. Chock full of shrimp, crab and oysters, this gumbo recipe sings with flavors from the sea. It makes a big batch, too, so you can share it or freeze it for later. Makes 12 servings.

This Louisiana Seafood Gumbo recipe highlights the best seafood and strikes a beautiful balance of briny and full-bodied without being overwhelming. The broth itself is velvety, and when combined with the crab meat, oyster and shrimp, it’s something special.

My husband and I first quantified this recipe in 2021, just before the Snowpocalypse here in Texas. We made it for New Year’s Day this year with his entire family, and got a lot of help, thanks to their gumbo knowledge.

Gumbo is a thick soup that is traditionally filled with vegetables, like onion, green bell pepper and celery, as well as a protein. (Some gumbos call for chicken and sausage; others, like this one, seafood.)

It’s believed that gumbo was brought to our country by enslaved people, and today, different regions of the country have their own styles of gumbos. Which is why you’ll see gumbos ranging from an okra and tomato-filled Gullah Geechee to a seafood and tomato Creole one.

Seafood Gumbo

Classic Cajun Seafood Gumbo is intensely rich, yet delicate, and perfect for a chilly day. Chock full of shrimp, crab and oysters, this gumbo recipe sings with flavors from the sea. It makes a big batch, too, so you can share it or freeze it for later.

Prep: 30min

Total: 1h30min

Serving Size: 1

Nutrition Facts: calories 323 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 279 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 41 grams protein, Saturated Fat 2 grams saturated fat, servingSize 1, Sodium 1886 milligrams sodium, Sugar 4 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 8 grams unsaturated fat

Ingredients:

• 4 tablespoons flavorless oil
• 3 large yellow onions (about 3 ½ cups chopped)
• 5-6 celery stalks (about 2 ¼ cups chopped)
• 3-4 large bell peppers (2 ½ cups chopped)
• 4 garlic cloves, minced
• 1 cup chicken stock *or seafood stock*
• 4 qts. (1 gallon) water
• 1 ½ teaspoons kosher salt
• 1 teaspoon Salt-Free Creole Seasoning
• Black pepper, to taste
• 16 oz. (2 cups) dark roux
• 2 lbs. shrimp, peeled
• 1 lb. crab clawmeat
• ½ lb. crab claws
• 1 lb. fresh shucked oysters + brine
• Green onions, chopped
• Parsley, chopped
• Gumbo file

Instruction:

1. Make a dark roux, if you’re making one, and set it aside. (You need 16 oz. or 2 cups of roux for this recipe. If you are going to make your own roux, please read how to make a gumbo roux.)
2. Prep the ingredients. This means chop the veggies. Peel your shrimp. Measure out your water and stock. Find a pot large enough. (It needs to fit 17 cups liquid plus 4 ½ lbs. seafood.)
3. Saute the veggies. Heat the oil in your gumbo pot over medium heat. Once hot, add the chopped veggies. Cook for 10-15 minutes, or until softened.
4. Add the liquid. Pour in the water and the stock, and bring to a boil. You can turn up the heat to high at this point, but it’s still going to take 15-20 minutes or so to bring this amount of liquid to a boil.
5. Season the liquid with salt and salt-free Creole seasoning.
6. Add the roux. When the liquid has reached a rolling boil, measure in the roux, stirring consistently to help the mixture break down into the boiling water.
7. Simmer for at least 30 minutes. You can simmer it for longer if you so desire to let the flavors meld.
8. Twenty minutes before serving, add the shrimp to the gumbo liquid.
9. Fifteen minutes before serving, add in the oyster and crab, stirring occasionally to cook. It is important to add the seafood at the very end so that it doesn’t overcook and get tough!
10. Give the gumbo a taste, and add extra seasonings, if necessary.
11. Serve immediately with rice and your favorite garnishes.

Seafood Gumbo

This delightful Seafood Gumbo is full of shrimp and crab and it has a nice spicy kick.

Prep: 20min

Total: 150min

Ingredients:

• 2 pounds unpeeled fresh large shrimp
• 1/2 cup butter, divided
• 2 (32-ounce) cartons chicken broth
• 1 pound andouille sausage, (sliced)
• 1/2 cup vegetable oil
• 1 cup all-purpose flour
• 2 cups finely chopped yellow onion
• 1 cup finely chopped green bell pepper
• 1 cup finely chopped celery
• 2 tablespoons minced garlic
• 1 (12-ounce) bottle amber beer
• 1 tablespoon Cajun seasoning
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/2 cup green onion tops
• 1/4 cup chopped fresh parsley
• 1 pound lump crabmeat
• Cooked rice for serving

Instruction:

1. Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed.
2. In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until pink. Then add broth.
3. Bring broth to a boil, reduce heat and simmer 15 minutes. Remove from heat and keep warm until needed.
4. In a large Dutch oven, cook sausage until browned. Remove sausage with a slotted spoon and set aside.
5. Add oil and remaining 1/4 cup butter to Dutch oven. Heat over medium heat until butter is completely melted.
6. Add flour and stir with wooden spoon until smooth.
7. Reduce heat to medium low and cook, stirring frequently until roux is a dark caramel color. This will take 30 to 40 minutes.
8. Add onion and cook for 5 minutes, stirring frequently.
9. Add green pepper and celery and cook for 5 more minutes, stirring often.
10. Add garlic and cook 1 minute.
11. Add beer and stir in well.
12. Pour shrimp stock through a fine-meshed sieve into Dutch oven. (I like to add it in 3 separate additions, mixing well between additions.
13. Add Cajun seasoning, Worcestershire sauce, thyme, and bay leaves, plus the reserved andouille sausage. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours.
14. Add green onions, parsley, and shrimp. When shrimp are pink, remove from heat and stir in crabmeat.
15. Serve with white rice.

Seafood Gumbo

Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can’t seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity—onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, Texas

Prep: 20min

Total: 50min

Yield: 24 servings (6 quarts).

Nutrition Facts: calories 166 calories, Fat 10g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 900mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

Ingredients:

• 1 cup all-purpose flour
• 1 cup canola oil
• 4 cups chopped onion
• 2 cups chopped celery
• 2 cups chopped green pepper
• 1 cup sliced green onions
• 4 cups chicken broth
• 8 cups water
• 4 cups sliced okra
• 2 tablespoons paprika
• 1 tablespoon salt
• 2 teaspoons oregano
• 1 teaspoon ground black pepper
• 6 cups small shrimp, rinsed and drained, or seafood of your choice
• 1 cup minced fresh parsley
• 2 tablespoons Cajun seasoning

Instruction:

In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.

Seafood Gumbo Recipe | #SoulFoodSunday

FAQ

What is the secret ingredient in gumbo?

What are the 2 rules of gumbo?

How do I give my gumbo more flavor?

• The best fish to use in seafood gumbo is any type of white fish like catfish, grouper, snapper, or sole. …
• Watch your roux closely. …
• Use a heavy-bottomed pan or pot to make gumbo and a whisk for constant stirring of the roux.
• Don’t rush when you cook gumbo. …
• Traditionally, gumbo is served over white rice.