Name: Louisiana Seafood Gumbo
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Cajun
Ingredients: 0.5 cup flour; 0.5 cup vegetable oil 1 large onion, chopped 2 celery stalks, chopped 1 green bell pepper, chopped 4 garlic cloves, minced 12 oz andouille sausage, sliced 1 lb shrimp, peeled and deveined 8 oz lump crabmeat; 1.5 cups sliced okra 6 cups chicken broth 2 tbsp Cajun seasoning 2 bay leaves 1 tsp salt; 0.5 tsp black pepper 4 cups cooked white rice; 0.25 cup chopped green onions; 0.25 cup chopped fresh parsley

A bowl of Louisiana seafood gumbo is more than just a meal—it’s a rich, soulful experience steeped in tradition and flavor. Brimming with succulent shrimp, sweet crab, and smoky andouille sausage, this gumbo delivers a perfect balance of spice, depth, and comfort. Its deep brown roux base, slow-cooked vegetables, and bayou-born seasonings invite you to pause, savor, and celebrate Southern cooking at its finest.

The beauty of this dish lies not only in its bold flavors but also in its heritage. Passed down through generations, gumbo is a cornerstone of Louisiana cuisine. Whether you grew up stirring a roux or you’re new to Creole cooking, this recipe makes it easy to bring the taste of the Gulf Coast to your own kitchen.

Why You’ll Love This Louisiana Seafood Gumbo

This gumbo is a celebration of seafood, spice, and slow-simmered satisfaction. It combines the best of land and sea with shrimp, crab, and sausage all nestled into one delicious pot. The dark roux adds a richness that’s hard to beat, while the trinity of onions, celery, and bell peppers brings depth and balance.

Each bite is a little spicy, a little smoky, and totally comforting. It’s a great dish to make ahead, perfect for feeding a crowd, and it only gets better the next day. Whether you’re serving it at a casual family dinner or a festive get-together, gumbo always feels like a special occasion.

What Kind of Seafood Should I Use?

The best part about gumbo is how flexible it is when it comes to seafood. Traditional Louisiana seafood gumbo typically features shrimp and crab, but you can add crawfish tails, oysters, or even firm fish like catfish or red snapper if you’re feeling adventurous.

The key is to use fresh or high-quality frozen seafood, and to add it toward the end of cooking so it doesn’t get overdone. If you’re lucky enough to have access to Gulf seafood, by all means, use it. But don’t let that stop you if you’re cooking far from the coast. The flavors of gumbo are so bold and layered, they’ll shine no matter what you use.

Ingredients for the Louisiana Seafood Gumbo

Gumbo ingredients are all about layering flavors and textures. From the dark roux that starts the pot, to the seafood that finishes it off, each ingredient plays a vital role in creating the dish’s complexity.

Flour
Vegetable oil
Onion
Celery
Green bell pepper
Garlic
Andouille sausage
Shrimp
Lump crabmeat
Okra
Chicken broth
Cajun seasoning
Bay leaves
Salt
Black pepper
Cooked white rice
Green onions
Fresh parsley

Flour and vegetable oil are the foundation of a dark roux, which gives gumbo its signature depth. Onion, celery, and green bell pepper are known as the holy trinity in Creole cooking, building the aromatic base. Garlic adds another layer of savory intensity.

Andouille sausage offers smoky heat that enriches the broth. Shrimp and lump crabmeat bring the seafood sweetness that defines the dish. Okra helps naturally thicken the gumbo while adding a silky texture.

Chicken broth brings everything together, seasoned with Cajun seasoning, bay leaves, salt, and black pepper. A scoop of cooked white rice turns this stew into a meal, and finishing touches of green onions and fresh parsley add color and freshness.

How To Make the Louisiana Seafood Gumbo

Step 1: Build the Roux

Start by heating vegetable oil in a heavy-bottomed pot over medium heat. Slowly whisk in the flour and stir constantly for 20 to 30 minutes until the roux is a deep chocolate brown. Be patient and keep stirring—this step defines your gumbo’s flavor.

Step 2: Add the Holy Trinity

Once your roux is ready, add chopped onions, celery, and bell peppers. Cook for about 5 minutes until they begin to soften, then stir in the minced garlic and cook for another minute.

Step 3: Simmer with Sausage and Broth

Slice and add the andouille sausage, allowing it to brown slightly. Pour in the chicken broth, then season with Cajun seasoning, bay leaves, salt, and black pepper. Bring to a simmer and let cook for 30 minutes to deepen the flavor.

Step 4: Add the Seafood and Okra

Stir in the okra and let it cook for about 10 minutes. Add the shrimp and crabmeat last to keep them tender. Simmer just until the shrimp turn pink and opaque, about 5 to 7 minutes.

Step 5: Finish and Serve

Remove the bay leaves and adjust seasoning if needed. Serve the gumbo over warm cooked rice, garnished with green onions and fresh parsley for brightness.

How to Serve and Store Louisiana Seafood Gumbo

Louisiana seafood gumbo is perfect for serving a crowd or meal prepping for the week. This recipe feeds 6 to 8 people generously and is meant to be ladled hot over steamed white rice. For presentation, finish each bowl with a sprinkle of chopped green onions and parsley—it adds freshness and a pop of color that contrasts beautifully with the deep, dark broth.

If you’re making it ahead of time, gumbo tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days. It also freezes very well, just leave out the rice until you’re ready to serve. Reheat gently over low heat, stirring occasionally to preserve the texture of the seafood.

What to Serve With Louisiana Seafood Gumbo?

Hush Puppies

Golden, crispy hush puppies are the ultimate Southern sidekick. Their crunchy exterior and soft, fluffy inside pair beautifully with gumbo’s bold, saucy flavors.

Skillet Cornbread

A slice of slightly sweet, crumbly cornbread is perfect for soaking up the savory gumbo broth.

Creamy Coleslaw

The tangy crunch of coleslaw adds a refreshing balance to the warm, rich gumbo. It cleanses the palate and cools things down.

Garlic Bread

Crusty garlic bread is ideal for dipping into the stew and makes every bite even more satisfying.

Steamed Greens

Collard greens or mustard greens lightly seasoned with garlic or bacon offer a nutritious and earthy side that fits right in.

Fried Green Tomatoes

Tart and crispy, fried green tomatoes add a delightful texture contrast and a burst of flavor.

Sweet Tea

Classic Southern sweet tea is the perfect beverage pairing—cold, refreshing, and just sweet enough to balance the heat.

Bread Pudding

Finish off the meal with a classic New Orleans dessert like warm bread pudding topped with whiskey sauce or caramel—rich, indulgent, and completely worth it.

Want More Soup and Stew Ideas?

If Louisiana seafood gumbo stole your heart, you might enjoy these other soul-warming favorites too:

Creamy Parmesan Italian Sausage Soup is rich, hearty, and full of flavor.
Crab and Shrimp Seafood Bisque brings coastal elegance in every spoonful.
Creamy Cajun Shrimp Pasta if you want that same Cajun kick in a creamy, pasta twist.
Tuscan Chicken Pasta when you crave rustic comfort with a creamy sun-dried tomato sauce.
Creamy Tomato Spinach Pasta for a fast, weeknight comfort food fix.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dinner board so it’s easy to find when you’re ready to bring Louisiana flavor into your kitchen.

Let me know how your gumbo turned out. Did you go heavy on the spice or swap in a different seafood? I love hearing your spins on classic recipes.

Explore even more bold Southern and seafood recipes on Janet Dishes on Pinterest and discover new ideas to warm your kitchen and heart.

Conclusion

Gumbo is the kind of meal that brings people together. It’s a slow-cooked story told in spices, seafood, and roux, with each bowl carrying the depth of Louisiana’s culinary soul. Whether you’re new to Cajun cooking or revisiting a beloved classic, this Louisiana seafood gumbo is a comforting, flavor-packed dish worth savoring. Share it with friends, make it your own, and let every bite transport you to the heart of the bayou.