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Seafood Gumbo

Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can’t seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity—onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, Texas
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    24 servings (6 quarts)


  • 1 cup all-purpose flour
  • 1 cup canola oil
  • 4 cups chopped onion
  • 2 cups chopped celery
  • 2 cups chopped green pepper
  • 1 cup sliced green onions
  • 4 cups chicken broth
  • 8 cups water
  • 4 cups sliced okra
  • 2 tablespoons paprika
  • 1 tablespoon salt
  • 2 teaspoons oregano
  • 1 teaspoon ground black pepper
  • 6 cups small shrimp, rinsed and drained, or seafood of your choice
  • 1 cup minced fresh parsley
  • 2 tablespoons Cajun seasoning


  • In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown.
  • Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes.
  • Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.

Is gumbo better the next day?

Seafood gumbo is one of those dishes that tastes better over time once all of the ingredients have a chance to meld together and strengthen in flavor. Rest easy that your leftovers will be just as tasty the next day. By the way, here’s how long leftovers last.

What gives gumbo its flavor?

Traditionally, a dark roux gives gumbo its flavor. In our seafood gumbo recipe, we combine flour and oil until it’s smooth and deep in color. The “holy trinity” of Cajun cooking, also known as onions, bell peppers and celery, also add flavor depth. Finally, a variety of seasonings—including paprika, salt, pepper, oregano and Cajun seasoning—give your gumbo recipe a spicy kick.
Nutrition Facts
1 cup: 166 calories, 10g fat (1g saturated fat), 96mg cholesterol, 900mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 10g protein.


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Average Rating:
  • Gail
    Jan 4, 2021

    Thank you! Your recipe was delicious.

  • Dicorn
    Nov 3, 2020

    I made this with lobster meat, shrimp and blue crabs. It was a BIG HIT!

  • Michelle
    Oct 28, 2018

    My first time making gumbo from scratch. Add crawfish shrimp and sausage. Yummy

  • Nafeesha
    May 8, 2018

    This was my first time making gumbo. I love to cook & consider myself to be a foodie with a very diverse palette. That being said, this gumbo is EVERYTHING! I added sausage, blue gumbo crabs, & tilapia. Everything else is the same. I also am eating it with a flaky honey butter biscuit. Hands down THEE best gumbo I've ever had. Thanks so much for sharing!!

  • Brenda
    Jan 1, 2018

    I added chicken drumettes, sausage and shrimp. We had it over rice. Very good and easy to make.

  • 2124arizona
    Aug 4, 2017

    The Cajun flavors come together nicely here and the taste is great!!

  • brackeen8807
    Mar 18, 2015

    very good recipe; I added rice to the gumbo after was done at the same time that I added the shrimp. This thicken it somewhat . I also cut down on the salt. I also added Andouille sausage to give it more of a cajun style taste.

  • bubba78236
    Mar 7, 2014

    Easy to follow. Family loved it over rice.

  • CentralIowaLaddy
    Mar 1, 2014

    This is a huge recipe. Can it be frozen? I'd hate to think my husband and I would be eating this for at least a week. Not a good idea. Help.

  • ClydeWoman
    Jan 10, 2014

    Since I have never made gumbo before, this was a good, non-intimidating recipe to start with.