Nora
Louisiana Seafood Gumbo is more than just a meal—it’s a soulful dish that tells the story of the Gulf Coast. With a savory base of roux, layers of Cajun spices, and the freshest catch from the sea, this gumbo brings comfort and bold flavors to your table. Every spoonful offers shrimp, crab, or crawfish mingling with smoky sausage and tender vegetables, simmered slowly to perfection.
It’s a recipe that’s as much about tradition as it is about taste. Whether you’ve grown up eating gumbo on Sundays with family or are discovering it for the first time, you’ll appreciate the way it warms the heart. With one pot, a handful of seafood, and time to let the flavors deepen, you can create a dish that feels like home even if Louisiana is miles away.
Why You’ll Love This Louisiana Seafood Gumbo
You’ll love this gumbo because it’s hearty yet comforting, rich but never heavy. The roux adds a nutty depth, the seafood gives a fresh, briny lift, and the spices balance it all with a hint of heat. It’s versatile too—you can use shrimp, crab, crawfish, or even oysters, making it easy to adjust based on what’s fresh and available.
What Kind of Seafood Should I Use in Gumbo?
Traditionally, gumbo celebrates whatever seafood is freshest. Shrimp is a staple for its sweet flavor and firm bite, while crab meat adds a subtle sweetness that melts into the broth. Crawfish brings an unmistakable Louisiana touch, and oysters add a rich, briny depth. Many cooks combine at least two types of seafood for the best flavor—so don’t be afraid to mix and match.
Ingredients for the Louisiana Seafood Gumbo
When it comes to gumbo, every ingredient plays an important role in building its bold, layered flavor. The secret is balance—each component adds something essential, whether it’s richness, spice, or freshness.
- Roux (flour and oil or butter) – This is the foundation of gumbo, giving it a deep, nutty base that thickens the broth.
- Onions, bell peppers, and celery – Known as the “Holy Trinity” of Cajun cooking, these vegetables create the aromatic backbone.
- Garlic – Adds depth and a savory bite that lifts the stew.
- Smoked sausage (andouille is best) – Provides a smoky, spicy kick that enhances the seafood.
- Shrimp – Sweet and meaty, shrimp is a classic gumbo protein.
- Crab meat – Brings delicate sweetness and a touch of luxury.
- Crawfish or oysters (optional) – For extra richness and authentic Louisiana flavor.
- Chicken or seafood stock – A flavorful base to tie everything together.
- Tomatoes (optional, depending on the region) – Adds a touch of acidity and body.
- Okra – Traditional thickener with earthy notes.
- Cajun seasoning and spices (paprika, cayenne, thyme, bay leaves) – The soul of gumbo’s flavor.
- Cooked white rice – Served on top, it absorbs the flavorful broth.
- Fresh parsley and green onions – For a fresh, bright garnish.
How To Make the Louisiana Seafood Gumbo
Making gumbo is a process of patience and layering. Each step builds flavor, resulting in a dish that feels rich and soulful.
Step 1: Build the Roux
In a heavy pot, whisk together flour and oil (or butter) over medium heat. Keep stirring until the roux turns a deep chocolate brown. This can take 20–30 minutes, but it’s worth it for that signature flavor.
Step 2: Add the Holy Trinity
Stir in onions, bell peppers, and celery. Cook until softened and fragrant, then add garlic for a final burst of aroma.
Step 3: Layer the Protein
Add sliced andouille sausage to the pot, letting it brown slightly. This step infuses the base with smoky richness.
Step 4: Pour in the Stock
Slowly whisk in warm chicken or seafood stock, making sure the roux blends smoothly. Add tomatoes if you’re using them.
Step 5: Season and Simmer
Add Cajun seasoning, bay leaves, thyme, and cayenne. Let the gumbo simmer for at least 45 minutes to develop depth.
Step 6: Add Seafood and Okra
In the final 10–15 minutes, stir in shrimp, crab, and any additional seafood. Add okra to thicken and enrich the flavor.
Step 7: Finish and Serve
Taste and adjust seasoning. Remove bay leaves, then ladle gumbo over fluffy white rice. Garnish with parsley and green onions.
Serving and Storing Louisiana Seafood Gumbo
A hearty pot of gumbo feeds about 6 to 8 people, making it a perfect choice for family dinners or casual gatherings with friends. Serve it steaming hot over rice, and don’t forget warm French bread or cornbread on the side to soak up the rich broth.
Leftovers store beautifully—gumbo actually tastes even better the next day as the flavors meld. Keep it in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stove to keep the seafood tender.
What to Serve With Louisiana Seafood Gumbo?
Cornbread
Sweet or savory cornbread balances the spicy broth and gives you something to dip.
Hush Puppies
Crispy, golden, and slightly sweet, hush puppies make a Southern-inspired side.
Collard Greens
A nutritious, earthy contrast to gumbo’s richness.
Potato Salad
Yes, in Louisiana it’s common to eat gumbo with a scoop of creamy potato salad right in the bowl.
Fried Okra
Double down on the Southern flavors with crunchy fried okra.
French Bread
Crusty French bread is the ultimate tool for mopping up gumbo.
Coleslaw
A crisp, refreshing salad that balances the stew’s warmth.
Want More Southern Comfort Food Ideas?
If Louisiana Seafood Gumbo has won your heart, you’ll also enjoy these flavorful favorites:
- A Hearty and Comforting Tuscan Bean Soup for a rustic, filling meal.
- Creamy Broccoli Cheddar Soup when you’re craving something cheesy and cozy.
- Cajun Shrimp with Garlic Butter Sauce for a quick dinner with Louisiana flair.
- Hearty Black-Eyed Pea Soup as a wholesome, earthy side dish.
- Spicy Coconut Shrimp Soup for a creamy, warming twist.
Save This Pin For Later
📌 Save this gumbo recipe to your Pinterest dinner board so you can make it again whenever the craving strikes.
And don’t forget to share your own spin on it! Did you keep it classic with shrimp and crab, or did you toss in crawfish and oysters too? I’d love to hear what made it yours.
Explore even more delicious seafood and Southern-inspired meals on NoraNosh Recipes on Pinterest and discover your next family favorite!
Louisiana Seafood Gumbo
Equipment
- Heavy-bottomed pot
- Wooden spoon
- Cutting board
- Chef’s Knife
Ingredients
Ingredients
- 1 cup flour
- 1 cup vegetable oil (or butter)
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 12 oz andouille sausage, sliced
- 1.5 lbs shrimp, peeled and deveined
- 1 cup lump crab meat
- 1 cup crawfish tails or oysters (optional)
- 6 cups chicken or seafood stock
- 1 cup diced tomatoes (optional)
- 2 cups sliced okra
- 2 tbsp Cajun seasoning
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 1 tsp dried thyme
- 2 leaves bay leaves
- 3 cups cooked white rice
- 0.25 cup fresh parsley, chopped
- 0.5 cup green onions, sliced
Instructions
- In a large heavy-bottomed pot, whisk flour and oil together over medium heat until the roux turns deep brown, about 25–30 minutes. Stir constantly to avoid burning.
- Add onion, bell pepper, and celery. Cook until softened, then stir in garlic.
- Add andouille sausage and cook until lightly browned.
- Slowly whisk in the stock, stirring to combine with the roux. Add tomatoes if using.
- Stir in Cajun seasoning, paprika, cayenne, thyme, and bay leaves. Simmer uncovered for 45 minutes.
- Add shrimp, crab, crawfish, and okra. Simmer for another 10–15 minutes until seafood is just cooked through.
- Remove bay leaves, taste, and adjust seasoning. Serve hot over white rice, garnished with parsley and green onions.