Louisiana Seafood Gumbo is the kind of dish that brings people together around the table. Deeply flavorful, slow-simmered, and packed with tender seafood, smoky sausage, and aromatic vegetables, this Southern classic delivers comfort in every bite. Built on a dark, nutty roux and seasoned with bold Cajun and Creole spices, this gumbo is perfect for family dinners, festive gatherings, or cozy nights when you crave something warm and satisfying.

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Served over fluffy white rice and finished with fresh green onions, this seafood gumbo is more than a meal—it’s a celebration of Louisiana’s rich culinary heritage.

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Ingredients

½ cup vegetable oil or butter
½ cup all-purpose flour
1 large yellow onion, finely chopped
1 green bell pepper, chopped
2 celery stalks, chopped
4 garlic cloves, minced
12 oz smoked andouille sausage, sliced
1 lb shrimp, peeled and deveined
8 oz crab meat or crab claws
6 cups seafood stock or chicken stock
1 tablespoon Cajun or Creole seasoning
2 bay leaves
1 teaspoon salt (adjust to taste)
½ teaspoon ground black pepper
½ cup chopped green onions (for garnish)
3 cups cooked white rice (for serving)

Instructions

Make the Roux
Heat oil in a heavy-bottom pot over medium heat. Gradually whisk in flour, stirring constantly for 20–30 minutes until the roux turns deep brown and smells nutty.
Cook the Aromatics
Add onion, bell pepper, and celery to the roux. Cook for 5–7 minutes until softened. Stir in garlic and cook for 1 minute.
Add Sausage & Seasoning
Stir in sliced sausage and cook until lightly browned. Add Cajun seasoning, bay leaves, salt, and pepper.
Build the Broth
Slowly pour in stock while stirring to prevent lumps. Bring to a gentle simmer and cook uncovered for 30–45 minutes.
Add Seafood
Gently fold in shrimp and crab. Simmer for 5–7 minutes until shrimp are pink and cooked through.
Serve
Remove bay leaves. Spoon gumbo over warm rice and garnish with green onions.

Pro Tips

Stir the roux constantly to prevent burning
Use a heavy pot for even heat distribution
Add seafood at the end to keep it tender
Let the gumbo rest before serving for deeper flavor

Why This Recipe Works

Deep flavor from a properly cooked dark roux
Balanced spices without overpowering heat
High-protein seafood makes it filling and satisfying
Classic Southern technique with reliable results

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Substitutions & Variations

Swap crab for crawfish or oysters
Use chicken sausage for a lighter option
Add sliced okra for extra thickness
Adjust seasoning for mild or spicy preferences

Make-Ahead, Storage & Reheating Guide

Make-Ahead: Prepare up to 2 days in advance for better flavor
Refrigerate: Store in airtight containers for up to 4 days
Freeze: Freeze cooled gumbo for up to 3 months
Reheat: Warm gently over low heat, stirring occasionally

Serving Ideas

Serve with crusty French bread or cornbread
Add hot sauce at the table for extra heat
Pair with a fresh green salad for balance

Nutrition (Per Serving Estimate)

Calories: ~480
Protein: ~28g
Fat: ~29g
Carbohydrates: ~28g
Sodium: ~980mg

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Frequently Asked Questions

How dark should the roux be?

A deep chocolate-brown color with a nutty aroma is ideal.

Can I use frozen seafood?

Yes, fully thaw and pat dry before adding.

Is okra required?

No, it’s optional and based on preference.

Does gumbo get better the next day?

Yes, flavors deepen after resting overnight.

This Louisiana Seafood Gumbo is rich, comforting, and packed with authentic Southern flavor. Whether you’re cooking for a crowd or enjoying leftovers the next day, this recipe delivers bold taste and timeless appeal in every bowl.