Louisiana Seafood Gumbo Recipe

Louisiana Seafood Gumbo is a soul-warming, flavor-packed dish I love making when I want to bring bold Southern comfort to the table. Loaded with shrimp, crab, and sometimes oysters or fish, this gumbo is simmered in a deeply savory roux-based broth with classic Cajun spices and the “Holy Trinity” of onion, celery, and bell pepper.

Why You’ll Love This Recipe

I love how rich and layered the flavor of this gumbo becomes as it simmers. The dark roux gives it that signature deep color and nutty taste, while the seafood adds sweetness and complexity. It’s hearty, spicy, and deeply satisfying. Plus, it gets even better the next day, which makes it perfect for cooking ahead of time or feeding a crowd.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shrimp (peeled and deveined)

• Lump crab meat

• Oysters or white fish (optional)

• All-purpose flour

• Vegetable oil

• Yellow onion, chopped

• Celery, chopped

• Green bell pepper, chopped

• Garlic, minced

• Okra (optional, sliced)

• Chicken or seafood stock

• Bay leaves

• Cajun or Creole seasoning

• Salt

• Black pepper

• Hot sauce (optional)

• Cooked white rice (for serving)

• Chopped green onions and parsley (for garnish)

• Filé powder (optional, for thickening and flavor)

directions

1. I start by making a dark roux: in a heavy pot or Dutch oven, I combine flour and oil over medium heat, stirring constantly for 20–30 minutes until the mixture is a rich chocolate brown.

2. I add the chopped onion, celery, and bell pepper to the roux and cook for 5–7 minutes until softened.

3. I stir in the garlic and cook for another minute, then add the okra if using.

4. I pour in the stock and stir until smooth, scraping up any bits from the bottom of the pot.

5. I add the bay leaves and season with Cajun seasoning, salt, and pepper. I bring it to a simmer and let it cook for about 30–40 minutes to develop the flavor.

6. I add the shrimp and crab meat (plus oysters or fish if I’m using them) and simmer for another 10–15 minutes, just until the seafood is cooked through.

7. I taste and adjust seasoning, then stir in a dash of hot sauce and filé powder if I want extra depth.

8. I ladle the gumbo over warm white rice and top it with chopped green onions and parsley.

Servings and timing

This recipe serves 6 to 8 people. It takes about 25 minutes to prep and about 1 hour to cook, so I plan for around 1 hour and 25 minutes total.

Variations

Sometimes I add andouille sausage for a smoky boost, or use only shrimp and crab for a lighter version. I’ve also swapped in crawfish tails or scallops when they’re available. If I want it thicker, I stir in more filé powder at the end. For extra heat, I use a spicier Cajun seasoning blend or more hot sauce.

storage/reheating

I store leftover gumbo in an airtight container in the fridge for up to 3 days. The flavors get even better over time. To reheat, I warm it slowly on the stove, adding a splash of broth or water if it thickens too much. It also freezes well for up to 3 months—just thaw in the fridge and reheat gently.

FAQs

What is filé powder and do I need it?

Filé powder is ground sassafras leaves and adds flavor and thickness. It’s optional, but I like the earthy note it adds at the end.

Can I use frozen seafood?

Yes, I just make sure to thaw it completely and pat it dry before adding it to the gumbo.

What’s the difference between Cajun and Creole gumbo?

Creole gumbo usually includes tomatoes and sometimes okra, while Cajun gumbo tends to have a darker roux and no tomatoes. This version leans Creole but is easy to adapt.

Do I have to use okra?

No, but it helps thicken the gumbo and adds a traditional Southern touch. I skip it if I’m not a fan and rely more on the roux or filé.

Can I make the roux ahead of time?

Yes! I often make a big batch of roux, store it in the fridge, and scoop out what I need. It saves time and gives me a head start on flavor.

Conclusion

Louisiana Seafood Gumbo is a rich, comforting dish that brings Southern flavor to every bite. With tender seafood, a deeply flavored roux, and the perfect amount of spice, it’s a recipe I keep coming back to when I want something special, soulful, and satisfying. Whether I serve it for a holiday, a gathering, or just a cozy night at home, it always brings warmth to the table.