louisiana seafood gumbo soup recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best louisiana seafood gumbo soup recipe

I’ve been making this Louisiana Seafood Gumbo Soup recipe for years, and it’s still a family favorite. My kids love it when I serve it with a side of crusty bread or over rice, and it’s perfect for a quick and easy weeknight dinner. The combination of shrimp, crab, and crawfish in a rich and flavorful broth is just incredible.

And the best part is that it’s so easy to make – just sauté the seafood and vegetables in a big pot, then add in the broth and let it simmer until everything is nice and tender. It’s a real crowd-pleaser, and I’ve even served it at family gatherings with great success. One of the things I love about this recipe is that it’s a great way to get in some extra veggies – the okra and bell peppers add a nice sweetness to the dish without adding any extra sugar.

And the seafood is packed with protein and omega-3s, making this a healthy and satisfying meal option. Plus, the leftovers are just as delicious as the first serving – I like to freeze individual portions for later use so that everyone can grab a bowl whenever they want. It’s a real time-saver on busy days when we’re all scrambling to get out the door.

And did I mention that my husband loves helping me stir up this gumbo? He says it’s his favorite part of the cooking process – maybe because he gets to eat all those delicious bits of seafood! Anyway, back to why I love this recipe…

I think what really sets it apart is the combination of flavors – spicy from the cayenne pepper, tangy from the lemon juice, and rich from the fish stock. It’s just one of those dishes that makes you feel like you’re sitting down to eat at someone’s grandma’s house – warm, comforting, and full of love. My grandma used to make something similar when I was growing up in Louisiana, but this recipe has become my go-to whenever we’re craving that same old comfort food feeling.

Louisiana Seafood Gumbo Soup

4.9 from 685 votes

A hearty and flavorful soup featuring a rich roux, the holy trinity of vegetables, and an assortment of seafood. This gumbo is a classic Louisiana dish that’s perfect for seafood lovers.

Prep Time20 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time1 hr 50 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Roux

1 cup all-purpose flour
1 cup vegetable oil

For the Holy Trinity

1 large onion, chopped
1 large bell pepper, chopped
2 stalks celery, chopped

For the Gumbo

6 cups seafood stock
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 lb andouille sausage, sliced
1 lb shrimp, peeled and deveined
1 lb crab meat
1 lb oysters
1 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
1 tsp paprika
1 tsp thyme
1 tsp oregano
1 bay leaf
2 tbsp chopped green onions

For the Okra

1 lb fresh okra, sliced

👨‍🍳Directions

1In a large Dutch oven or heavy-bottomed pot over medium heat, combine flour and vegetable oil.
2Stir constantly with a wooden spoon until the roux turns a dark, chocolate brown color.
3This will take about 20-25 minutes.
4Keep a close eye on it to prevent burning.
5Add onion, bell pepper, and celery to the roux.
6Cook, stirring occasionally, until the vegetables are softened and the mixture turns a deep brown.
7This will take about 10 minutes.
8Stir in garlic and cook for an additional 1 minute until fragrant.
9Add the andouille sausage and cook until browned, about 5 minutes.
10Gradually pour in the seafood stock, stirring continuously to incorporate the roux.
11Add diced tomatoes, salt, black pepper, cayenne pepper, paprika, thyme, oregano, and bay leaf.
12Stir well to combine.
13Bring the mixture to a boil, then reduce heat to low.
14Simmer for 30 minutes, stirring occasionally, until the gumbo has thickened slightly.
15In a skillet over medium heat, cook the okra until tender and slightly browned.
16This will take about 5-7 minutes.
17Add the okra, shrimp, crab meat, and oysters to the gumbo.
18Cook for an additional 5-7 minutes, until the shrimp turn pink and the crab meat and oysters are heated through.
19Taste and adjust seasoning if necessary.
20Remove the bay leaf.
21Serve the gumbo hot, garnished with chopped green onions.
22Enjoy your Louisiana Seafood Gumbo Soup!

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Skillet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 4.5g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 20g

📝Notes

Tips: For a spicier gumbo, add more cayenne pepper to taste. You can also add filé powder to thicken the gumbo and enhance the flavor.

This Louisiana Seafood Gumbo Soup recipe is always a good idea for any occasion – whether you’re looking for something comforting on a cold winter day or just need something quick and easy for dinner tonight.

One thing I love about this recipe is how versatile it is: serve it over rice for an extra-special treat or mix it with some pasta for an easy weeknight dinner.

If you’re looking for some inspiration on how to store leftovers or come up with new serving ideas, here are some suggestions: try freezing individual portions so everyone can grab one whenever they want; serve it at your next family gathering; add some crusty bread on top for an added touch; or try mixing it with some pasta or rice for an extra-special treat.

❓ Frequently Asked Questions About Louisiana Seafood Gumbo Soup

1.

What type of seafood should I use in this gumbo?

This recipe calls for shrimp, crab, and crawfish as its main seafood components. You can also use other types of seafood like scallops or mussels if you prefer.

Can I make this recipe in a slow cooker?

Yes! This recipe is perfect for a slow cooker – just brown the seafood and vegetables in a pan first before transferring everything to your slow cooker with some broth.

2.

How long does this gumbo take to cook?

This gumbo cooks relatively quickly – about 30 minutes total once you’ve got everything browned in your pot.

3.

Can I store leftover gumbo in the refrigerator?

Sure! This gumbo freezes well too.

4.

Is this gumbo spicy?

This gumbo has some heat from the cayenne pepper but not too much.

5.

Can children eat this gumbo?

Kids love eating seafood!

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.

Similar Posts