Name: Louisiana Seafood Gumbo
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Southern
Ingredients: 1 pound shrimp, peeled and deveined; 8 ounces crab meat, lump or claw; 12 ounces andouille sausage, sliced; 1 cup okra, sliced; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 2 ribs celery, chopped; 1 onion, diced; 4 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 4 cups seafood or chicken stock; 1/2 cup all-purpose flour; 1/2 cup vegetable oil; 1 tablespoon Cajun seasoning; 2 bay leaves; 1/2 teaspoon dried thyme; Salt, to taste; Black pepper, to taste; 4 cups cooked white rice, for serving

Rich, hearty, and brimming with flavor, Louisiana Seafood Gumbo is the ultimate Southern comfort dish. A warm, bold stew packed with fresh shrimp, crab, okra, sausage, and aromatic Creole seasonings, this iconic recipe brings the soul of Louisiana straight to your dinner table. It’s a celebration of seafood and spice, simmered to perfection and best enjoyed with a scoop of white rice and a slice of crusty French bread.

Whether you’ve visited New Orleans or just dream of those vibrant bayou flavors, this gumbo is your ticket to authentic Cajun cuisine. With every spoonful, you’ll taste the smoky undertones, the slow-cooked roux, and the fresh herbs that give this dish its signature depth. Perfect for gatherings, chilly evenings, or any time you crave something bold and satisfying.

Why You’ll Love This Louisiana Seafood Gumbo

Louisiana Seafood Gumbo isn’t just a meal—it’s a warm embrace from the Gulf Coast. It’s flavorful, filling, and layered with spices, making it a standout dish for seafood lovers and Southern food fans alike.

You’ll love it because:

It combines land and sea with savory sausage and tender shrimp.
It’s rich, comforting, and full of depth.
Great for making ahead—it tastes even better the next day.
It feeds a crowd, making it perfect for parties and holidays.
It offers a delicious way to explore authentic Southern cooking from your own kitchen.

Ingredients for the Louisiana Seafood Gumbo

Each ingredient in this gumbo brings a unique element to the table. The combination of seafood, sausage, vegetables, and seasoning creates a balance of savory, spicy, and earthy flavors.

Shrimp (peeled and deveined): Brings sweetness and classic seafood flavor to the gumbo.
Crab meat (lump or claw): Adds richness and a touch of briny depth.
Andouille sausage (sliced): Offers smokiness and a bit of heat.
Okra (sliced): Naturally thickens the gumbo and gives it authentic Southern texture.
Bell peppers (green and red): Provide color and a mild sweetness.
Celery: Adds aromatic depth and crunch.
Onion (yellow or white): Essential for the base flavor.
Garlic (minced): Brings sharp, pungent notes.
Canned diced tomatoes: For a tangy layer that complements the seafood.
Seafood or chicken stock: Deepens the overall flavor and makes up the broth.
Flour & oil (for the roux): Creates the rich, caramel-colored base.
Cajun seasoning: Brings the essential Southern spice blend.
Bay leaves & thyme: Add herby complexity.
Salt & black pepper: To taste and balance the seasoning.
Cooked white rice: For serving and soaking up the flavorful broth.

How To Make the Louisiana Seafood Gumbo

Creating this dish is a labor of love. Every step builds flavor, starting from the roux to the final simmer.

Step 1: Build the Roux

In a large pot or Dutch oven, combine flour and oil over medium heat. Stir constantly until the mixture becomes a deep brown color—this can take 20-30 minutes. Be patient, as this step is key to gumbo’s flavor.

Step 2: Sauté the Holy Trinity

Add the chopped onions, bell peppers, and celery to the roux. Cook for about 5-7 minutes until softened, then stir in garlic.

Step 3: Add Liquids and Seasonings

Pour in the diced tomatoes and stock. Stir well, then add Cajun seasoning, bay leaves, thyme, salt, and pepper. Let it come to a simmer.

Step 4: Add Sausage and Okra

Toss in the sliced andouille sausage and okra. Let the gumbo simmer uncovered for 30-40 minutes so the flavors can meld and the okra can help thicken the broth.

Step 5: Add the Seafood

Add the shrimp and crab meat during the last 10 minutes of cooking. Stir gently and cook until the shrimp turn pink and are just cooked through.

Step 6: Serve It Up

Remove bay leaves, taste and adjust seasoning if needed. Serve hot over a scoop of white rice and garnish with chopped parsley if desired.

Serving and Storing Louisiana Seafood Gumbo

This hearty gumbo is perfect for feeding a crowd. The recipe comfortably serves 6 to 8 people, especially when paired with rice and crusty bread. It’s a fantastic option for weekend dinners, family gatherings, or festive celebrations.

To store leftovers, allow the gumbo to cool completely before transferring it into airtight containers. It keeps well in the refrigerator for up to 3 days, and the flavor actually improves as it sits. For longer storage, freeze it for up to 3 months. Reheat gently on the stove, stirring occasionally to maintain texture and taste.

What to Serve With Louisiana Seafood Gumbo?

Gumbo is a showstopper on its own, but the right sides can elevate the experience. Here are some delicious ideas to serve alongside:

White Rice

A classic pairing—simple, fluffy rice is essential for soaking up the flavorful broth.

Cornbread

Sweet, buttery cornbread provides the perfect contrast to the spice in the gumbo.

French Bread or Baguette

Crusty bread is ideal for dipping and mopping up every last bit of sauce.

Potato Salad

Believe it or not, potato salad is a common side served with gumbo in Louisiana.

Fried Okra

Crispy and golden, it mirrors the okra in the gumbo while adding texture.

Collard Greens

Adds a smoky, earthy side that pairs beautifully with the savory gumbo.

Pickled Vegetables

Tangy pickled veggies bring balance and cut through the richness.

Sweet Tea or Lemonade

To cool off your palate and complete the Southern dining experience.

Frequently Asked Questions

1. Can I make this gumbo ahead of time?
Absolutely! In fact, gumbo tastes even better the next day after the flavors have had time to meld. Just refrigerate and reheat gently before serving.

2. What’s the best seafood mix for gumbo?
Shrimp and crab are classic, but you can also include crawfish, scallops, or firm white fish like cod. Just be sure not to overcook them.

3. Do I have to use okra?
No, but it helps thicken the gumbo naturally and adds authentic flavor. If you’re not a fan, you can substitute with file powder or skip it entirely.

4. Can I make this gumbo less spicy?
Yes! Adjust the Cajun seasoning to suit your taste, and use a milder sausage if needed.

5. How do I thicken gumbo without a roux?
You can use file powder (ground sassafras leaves), okra, or a cornstarch slurry as alternative thickeners.

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And let me know in the comments how yours turned out. Did you add crawfish or keep it classic? Did you make it extra spicy or mild?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

Conclusion

Louisiana Seafood Gumbo is more than just a dish—it’s a cultural experience. With layers of rich, deep flavor and a heartwarming blend of seafood and spices, it brings a taste of the South to your home. Whether it’s your first time making gumbo or you’re a seasoned home cook, this recipe delivers big flavor and even bigger comfort.