Deliciously spiced and packed to the gills (pun unapologetically intended) with seafood and veggies, this Louisiana Seafood Gumbo Recipe is sure to win the approval of friends and family. Made with just 14 ingredients and only about 15 minutes of active prep time, this delightful crab, shrimp, and crawfish gumbo is easier to whip up than you might think!
Why We Love This Recipe
While just about everyone AND their mama has a seafood gumbo recipe down here on the coast, we have to say that we’re partial to ours. Made with an enviable blend of lump crab meat (preferably Louisiana blue crab), gulf shrimp, and crawfish, this rich and thick Cajun gumbo is absolutely crave-worthy.
Aside from being lick-the-bowl yummy, this easy seafood gumbo recipe is:
- Super Simple – Made with just 14 ingredients and 15 minutes of active prep time, all in a single pot, we dare you to find an easier way to get this southern favorite on the table.
- Hearty & Satisfying – One ladle of this seafood gumbo and a scoop of steamed rice is sure to quash the fiercest hunger. It’s what we call “unbutton your pants” good.
- Meal-Prep Friendly – As with most soups and stews, this New Orleans seafood gumbo only gets better with time. Make a big batch a day or two before your event so the flavors can marry, or pop it in the freezer for up to 3 months.
- Allergen-Friendly – This tasty pot of Cajun goodness is naturally soy-free, nut-free, and dairy-free. It’s also easy to make gluten-free and can easily be adjusted to be shellfish-free and/or pescatarian to boot.
Louisiana Seafood Gumbo Ingredients & Substitutions
- Raw, Peeled Seafood – Feel free to use any blend you like. We use a mix of crawfish, gulf shrimp, and lump crab meat, but don’t feel limited. You’re also welcome to add some andouille sausage or Conecuh sausage if you like.
- Vegetable Oil – Many folks make their brown roux using butter, but we find it works just as well to use cooking oil. Feel free to swap in any neutral-flavored oil you prefer.
- All-Purpose Flour – For making the roux, which adds flavor and acts as a thickener.
- Onions, Celery, & Bell Pepper – You’d be hard-pressed to find a Cajun recipe that doesn’t use the trinity. Feel free to use any color of onion or bell pepper you prefer. You’re also welcome to use frozen trinity to cut back on prep time.
- Garlic – We prefer fresh, but you can swap in store-bought minced garlic to save time.
- Canned Tomato Sauce – If you’re fresh out, you can swap in a 50/50 split of tomato paste and water or use a can of crushed tomatoes instead.
- Canned Whole Tomatoes – While you’ll have to chop the whole tomatoes before adding them to the gumbo, we find that they have a better flavor and consistency than canned diced tomatoes.
- Chicken Stock – If possible, use homemade chicken stock or high-quality boxed chicken stock. You’re also welcome to use chicken broth if needed.
- Frozen Cut Okra – We find that frozen okra ends up a bit more tender than fresh, plus we love that it comes prepared and ready to use. Feel free to use fresh if you prefer, but make sure to cut it into bite-sized pieces first.
- Salt – For seasoning.
- Bay Leaves – For a faint undertone of peppery mint and pine flavors. If you don’t have any on hand, swap in about ½ teaspoon of filé powder instead.
- Thyme – If you’re using fresh instead of dried, triple the amount. You can also use an equal amount of oregano if you’re fresh out.
- Cayenne Pepper – For a subtle kick. Feel free to adjust up or down depending on your heat preference.
How To Make Seafood Gumbo
This easy New Orleans seafood gumbo recipe comes together pretty quickly. Here’s how it’s done:
Step 1: Make Roux. Heat oil in a pan until shimmering, then add flour. Cook, stirring often, until dark brown.
Step 2: Sauté Veggies until soft.
Step 3: Simmer. Add tomato sauce and tomatoes, chicken stock, water, okra, and seasonings. Stir & simmer for 45 minutes.
Step 4: Add Seafood and continue cooking for 20-30 minutes until cooked through.
Step 5: Serve with a scoop of steamed white rice. Enjoy!
Optional Variations
We love this seafood gumbo with okra just the way it is, but that doesn’t mean you can’t doctor it up the way YOU like! Here are a few variations to consider:
- Gluten-Free Gumbo. Swap in your favorite cup-for-cup gluten-free flour blend.
- Pescatarian Gumbo. Use vegetable stock to make this pescatarian-friendly.
- Extra-Spicy Seafood Gumbo. Add extra cayenne to give it more kick!
Expert Tips
We purposely made this Cajun seafood gumbo recipe as streamlined as possible so anyone trying it at home would feel confident. That said, here are a few things to keep in mind:
- Don’t rush your roux.
- Use a variety of seafood for the best flavor, but cut the pieces into similar sizes so it cooks evenly.
FAQs
Is seafood gumbo healthy? While we’re no dieticians, this fish & shrimp gumbo with okra is made with a bunch of veggies and seafood, so we feel great about eating it and serving it to our loved ones.
What is the secret to good gumbo? Perfectly browned roux!
What is the difference between gumbo and jambalaya? Gumbo is a soup that is served over a little rice while jambalaya is made with the rice cooked into the dish making the grain an integral part of the dish.
More Seafood/Stew/One-Pot/Easy Cajun Recipes
If y’all tried this easy Louisiana Seafood Gumbo recipe, holler and let us know how it turned out for you by giving us a ⭐️⭐️⭐️⭐️⭐️ rating and commenting below. You can also always feel free to tag us (@creamcheeseandlemonsqueeze) in your social media posts so we can cheer you on.
Alright, y’all. Thanks so much for stopping by! For even more down-home MS Coast cooking inspiration, be sure to follow us on Instagram, Pinterest, Facebook, and TikTok. You can also get all of our newest content delivered straight to your inbox by signing up for our weekly newsletter. We can’t wait to see you again soon!
XO,
Anna & Ashley
Ingredients
- 3 lbs raw peeled seafood (shrimp, crawfish tails, lump crabmeat)
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 2 large yellow onions, chopped
- 3 stalks celery, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 8-ounce can tomato sauce
- 1 16-ounce can tomatoes, chopped
- 2 cups stock (chicken broth)
- 1 quart water
- 20 ounces frozen cut okra
- 1 tsp salt
- 1 tsp crush bay leaves
- 1 tsp thyme
- 1/2 tsp cayenne pepper
Instructions
- Brown flour in oil in large heavy pot slowly, stirring to make brown roux
- Add chopped vegetables and saute until soft
- Add tomato sauce and tomatoes, chicken stock, water, okra, and seasonings
- Stir and simmer about 45 minutes
- Add seafood of choice and cook another 20-30 minutes
- Serve around a scoop of hot rice in a soup dish
Notes
Nutrition
Ingredients
- 3 lbs raw peeled seafood (shrimp, crawfish tails, lump crabmeat)
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 2 large yellow onions, chopped
- 3 stalks celery, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 8-ounce can tomato sauce
- 1 16-ounce can tomatoes, chopped
- 2 cups stock (chicken broth)
- 1 quart water
- 20 ounces frozen cut okra
- 1 tsp salt
- 1 tsp crush bay leaves
- 1 tsp thyme
- 1/2 tsp cayenne pepper
Instructions
- Brown flour in oil in large heavy pot slowly, stirring to make brown roux
- Add chopped vegetables and saute until soft
- Add tomato sauce and tomatoes, chicken stock, water, okra, and seasonings
- Stir and simmer about 45 minutes
- Add seafood of choice and cook another 20-30 minutes
- Serve around a scoop of hot rice in a soup dish
Pingback: Find Out Why These Southern Dinners Are So Beloved