I knew things were serious between my now-husband and me when he offered to make me seafood gumbo. You see, gumbo is something of a labor of love. It requires a high degree of patience to transform flour and oil into a dark roux—one of the crucial elements that gives this seafood gumbo recipe its characteristic flavor. But the process is well worth it when the dish—like a loving relationship—becomes deep and rich. Once you taste it, you’ll understand why gumbo is one of the best recipes from Louisiana!
What is gumbo?
Gumbo is a famous Louisiana dish made with rich broth, a dark roux and a combination of vegetables known as the Cajun holy trinity (onion, celery and green pepper). It has a brothy consistency, but the addition of okra (and sometimes gumbo file) thickens the mixture to somewhere between a soup and a stew.
Seafood gumbo recipes share similarities with other Cajun-Creole dishes—most notably, jambalaya. Gumbo and jambalaya contain many of the same ingredients, but there’s a notable difference in their consistencies. Gumbo is brothy enough to serve as a seafood gumbo soup, and it’s typically served over rice (like crawfish etouffee or red beans). Jambalaya recipes feature meat and rice cooked in the same pot, so it’s more of a thick rice stew.
How to Make Seafood Gumbo
The most important part of a successful gumbo is the roux—a combination of fat and flour that’s used to thicken soups and stews. Here, the goal isn’t to thicken the gumbo but rather to create a deep, complex flavor profile. Cooking the mixture long enough to make a roux dark does take time, so make sure you have the veggies prepped and ready. You’ll want to stir frequently and stay by the stovetop to make sure the mixture doesn’t burn.
From there, it’s time to add the holy trinity of onion, celery and green pepper. This trio serves as the aromatic base for many Cajun and Creole dishes. Once softened, the veggies simmer in chicken broth, water and spices until the flavors come together.
Finally, the seafood makes its appearance. Some seafood is quicker-cooking than others, so use your favorite seafood recipe as a guide if you’re not sure how long to cook each type.
Seafood Gumbo Ingredients
- Seafood: You can use any combination of seafood in this recipe. Try shellfish like shrimp, crab, crawfish, lobster, or shucked or smoked oysters. Fish like catfish, grouper, sole or snapper are great options.
- Roux: This mixture of fat and flour is used to thicken sauces, soups and stews. Butter is the traditional choice of fat for roux, but we use canola oil here. It’s less likely to burn over the extended cooking time.
- Cajun holy trinity: Onion, celery and green pepper create the aromatic base for this gumbo recipe.
- Okra: This recipe is a great place to start if you want to learn how to cook okra. The pods have a mild flavor and contain edible seeds that look like little pearls. Fresh okra becomes very slimy once it’s cut, so you may prefer to use pre-chopped frozen okra to avoid the slime factor.
- Chicken broth: Most people don’t have seafood stock in the fridge, so we use chicken broth for this recipe. If you want to go the extra mile, make shellfish stock with shrimp, lobster or crab shells. The process is similar to making homemade chicken broth, but you only need to simmer the broth for about 30 to 45 minutes.
- Herbs and seasonings: Oregano adds earthy vibes, black pepper contributes a pungent spice and paprika adds a lightly smoky element. Just before serving, we add fresh parsley and Cajun seasoning to give the dish a zesty finish.
Directions
Step 1: Make the roux
To make roux for gumbo, in a heavy Dutch oven, combine the flour and oil until smooth. Cook over medium-high heat for five minutes, stirring constantly. Reduce the heat to medium. Cook and stir for about 10 minutes more, or until the mixture is reddish brown.
Editor’s Tip: Keep a close eye on the roux as it cooks, and lower the heat as needed if the mixture starts to brown too quickly. If the roux smells acrid or contains black flecks, dump it and start over. There’s no saving the roux if it burns, so it’s better to start fresh.
Step 2: Add the vegetables
Add the onion, celery, green pepper and green onions. Cook and stir for five minutes.
Step 3: Simmer the gumbo
Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring it to a boil. Then, reduce the heat and simmer, covered, for 10 minutes.
Step 4: Stir in the seafood
Stir in the shrimp and parsley. Simmer, uncovered, for about five minutes or until the seafood is done.
Remove the gumbo from the heat, and stir in Cajun seasoning.
Recipe Variations
- Add sausage: Amp up the savory vibes by including smoked sausage like andouille. You can add chicken breasts, too, to make a meat-rich version similar to our New Orleans gumbo recipe.
- Make it Creole-style: Add tomatoes to make a Creole-style seafood gumbo. (Psst: This is a main difference between Cajun and Creole food.)
- Crank up the heat: If the gumbo isn’t spicy enough, stir in extra Cajun seasoning or add a few dashes of a Louisiana-style hot sauce.
How long does seafood gumbo last?
Seafood gumbo lasts for up to four days in the fridge. Gumbo is one of those dishes that tastes better with time, so don’t fret if you end up with leftovers! The ingredients will meld together and the flavor will strengthen in the fridge.
Can you freeze seafood gumbo?
Seafood gumbo freezes well, and you can keep it in the freezer for up to three months. To freeze gumbo, first let it cool completely. Then, transfer it to a freezer-safe container. Check out these tips for freezing soup so the gumbo won’t get freezer burn.
When you’re ready to eat the gumbo, first partially thaw it in the refrigerator overnight. Reheat gumbo in a saucepan, stirring occasionally and adding a little broth if necessary.
Seafood Gumbo Tips
How do you make roux for gumbo ahead of time?
Make-ahead roux is one of our favorite homemade gravy tricks, and the process works for gumbo, too. After the roux reaches the desired color, let it cool slightly in the pan. Then, store it in an air-tight container in the refrigerator. It lasts in the fridge for up to six months and in the freezer for up to a year. When you’re ready to use it, add the roux to the Dutch oven. Once hot, add the vegetables and cook as directed.
What gives gumbo its flavor?
Gumbo gets its flavor from several elements, starting with a dark roux. We cook a combination of flour and oil until it’s smooth and deep in color. Then, we add onions, bell peppers and celery—the holy trinity used in many Cajun recipes—to add depth. Finally, a variety of seasonings including paprika, salt, pepper, oregano and Cajun seasoning give this recipe for seafood gumbo a spicy kick.
How do you thicken seafood gumbo?
If your gumbo isn’t as thick as you’d like, try adding gumbo file, a powder made from the dried and ground leaves of the sassafras tree. This earthy spice has strong thickening power, but it can be tricky to find at the grocery store. If you can’t find it, the next-best thickeners for gumbo include flour, cornstarch and arrowroot.
What do you serve with seafood gumbo?
Serve seafood gumbo with rice and other southern classics, like skillet cornbread, hush puppies or corn spoon bread.
