cajun seafood gumbo recipe

Written BySheba G Updated On
cajun seafood gumbo recipe
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The Best cajun seafood gumbo recipe

I’m so excited to share with you one of my family’s favorite recipes – Cajun Seafood Gumbo. This hearty stew is a staple in Louisiana cuisine and for good reason. The rich flavors and spices will transport you to the bayous of the south, where seafood and spices are plentiful.

My kids love helping me make this recipe, as it’s a fun way to teach them about different cultures and cooking techniques. And let me tell you, it’s a breeze to make. Just throw all the ingredients in a big pot and let the magic happen.

But don’t be fooled, this gumbo packs a punch – it’s got spice, it’s got flavor, and it’s got plenty of protein to keep you full all day long. And the best part? It’s incredibly versatile.

Serve it up at your next family gathering or cook it for a quick weeknight meal. Your taste buds will thank you! The combination of shrimp, crab, and crawfish is absolute perfection – each bite is like a party on your tongue.

And don’t even get me started on the roux – that golden brown mixture of flour and fat is the secret to any good gumbo. It adds depth, richness, and an unmistakable Cajun flair to every bite.

Cajun Seafood Gumbo

Cajun Seafood Gumbo

4.9 from 1673 votes

A rich and hearty stew from Louisiana, packed with shrimp, crab, and andouille sausage in a dark roux-based broth. This gumbo is deeply flavored with the holy trinity of onions, bell peppers, and celery, plus a blend of Cajun spices.

Prep Time30 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time2 hours
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Roux

1 cup vegetable oil
1 cup all-purpose flour

For the Gumbo Base

1 large onion, diced
1 green bell pepper, diced
3 celery stalks, diced
4 cloves garlic, minced
1 pound andouille sausage, sliced
6 cups chicken stock
1 can (14.5 oz) diced tomatoes
2 bay leaves
2 teaspoons Cajun seasoning
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt

Seafood

1 pound large shrimp, peeled and deveined
1 pound lump crab meat
1 pint fresh oysters, drained (optional)

For Serving

Cooked white rice
Sliced green onions
Filé powder (optional)

👨‍🍳Directions

1Make the roux.
2Heat 1 cup vegetable oil in a large heavy pot over medium heat.
3Whisk in 1 cup flour and cook, stirring constantly with a wooden spoon, until the mixture turns a deep brown color like milk chocolate, about 20 to 25 minutes.
4Do not let it burn; reduce heat if needed.
5Add the onion, bell pepper, and celery to the roux and cook, stirring often, until the vegetables soften, about 5 minutes.
6Stir in the minced garlic and cook for 1 minute until fragrant.
7Add the sliced andouille sausage and cook for 5 minutes, stirring occasionally, until lightly browned.
8Pour in the chicken stock and diced tomatoes with their juices, then add bay leaves, Cajun seasoning, thyme, cayenne, black pepper, and salt.
9Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally, until the gumbo thickens and flavors meld.
10Add the shrimp, crab meat, and oysters if using.
11Cook for 5 to 7 minutes, until the shrimp turn pink and opaque and the oysters plump up.
12Remove bay leaves and adjust seasoning with salt and pepper to taste.
13Serve gumbo over a scoop of cooked white rice in deep bowls.
14Garnish with sliced green onions and a sprinkle of filé powder if desired.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Cutting board
Chef’s knife
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 5g❤️Cholesterol: 180mg🧂Sodium: 1200mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 30g

📝Notes

For a darker, more flavorful roux, cook it longer over lower heat. You can substitute okra for filé powder as a thickener. Gumbo tastes even better the next day after flavors meld.

Watch Video Of How Cajun Seafood Gumbo Works

This Cajun seafood gumbo recipe is always a good idea for any occasion from a casual weeknight dinner to a holiday feast. It works perfectly for family gatherings because it feeds a crowd and everyone loves the bold comforting flavors.

I make it for Mardi Gras parties and Christmas Eve dinners and it is always a hit. To store leftovers let the gumbo cool completely then put it in an airtight container in the fridge for up to 4 days.

To reheat warm it gently on the stove over low heat stirring often. You can also freeze the gumbo for up to 3 months just thaw it in the fridge overnight before reheating.

Serve it over fresh rice and add a sprinkle of file powder or hot sauce for extra flavor.

❓ Frequently Asked Questions About Cajun Seafood Gumbo

Q: How do I reheat gumbo without losing its flavor?

To reheat gumbo without losing its flavor, simply warm it up gently on low heat while whisking constantly until heated through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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