Seafood Gumbo

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This delightful Seafood Gumbo is full of shrimp and crab and it has a nice spicy kick. There’s nothing like a warm bowl of gumbo, and I especially like a seafood gumbo.

Seafood Gumbo

 

Making a big pot of gumbo is a little labor intensive, but it lasts for days and only gets better with time. It’s perfect for a lazy afternoon spent at home. Build a nice fire in the fireplace and put your biggest pot on the stove.

Seafood Gumbo with shrimp and crab

 

The most time-consuming part and the most important part is making the roux. It is a process that should not be rushed. It forms the base of the flavor and you really want to take the time and develop a deep, robust flavor. Making roux can take some practice. Turn the heat up too high and it will burn and you will have to start again.

In addition to shrimp and crab, this Seafood Gumbo is also flavored with the Holy Trinity- (onions, bell pepper, and celery), lots of garlic, a bottle of beer, thyme, bay leaves, Worcestershire sauce, and lots of Cajun seasoning. Plus there’s a pound of andouille sausage for some meatiness.

Seafood Gumbo with shrimp and crab

Seafood Gumbo

Seafood Gumbo

This delightful Seafood Gumbo is full of shrimp and crab and it has a nice spicy kick. 
4.83 from 17 votes
Print Pin Rate
Course: Soup
Cuisine: Southern
Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 30 minutes
Servings: 10

Ingredients

  • 2 pounds unpeeled fresh large shrimp
  • 1/2 cup butter, divided
  • 2 (32-ounce) cartons chicken broth
  • 1 pound andouille sausage, sliced
  • 1/2 cup vegetable oil
  • 1 cup all-purpose flour
  • 2 cups finely chopped yellow onion
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped celery
  • 2 tablespoons minced garlic
  • 1 (12-ounce) bottle amber beer
  • 1 tablespoon Cajun seasoning
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 cup green onion tops
  • 1/4 cup chopped fresh parsley
  • 1 pound lump crabmeat
  • Cooked rice for serving

Instructions

  • Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed.
  • In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until pink. Then add broth.
  • Bring broth to a boil, reduce heat and simmer 15 minutes. Remove from heat and keep warm until needed.
  • In a large Dutch oven, cook sausage until browned. Remove sausage with a slotted spoon and set aside.
  • Add oil and remaining 1/4 cup butter to Dutch oven. Heat over medium heat until butter is completely melted.
  • Add flour and stir with wooden spoon until smooth.
  • Reduce heat to medium low and cook, stirring frequently until roux is a dark caramel color. This will take 30 to 40 minutes.
  • Add onion and cook for 5 minutes, stirring frequently.
  • Add green pepper and celery and cook for 5 more minutes, stirring often.
  • Add garlic and cook 1 minute.
  • Add beer and stir in well.
  • Pour shrimp stock through a fine-meshed sieve into Dutch oven. (I like to add it in 3 separate additions, mixing well between additions.
  • Add Cajun seasoning, Worcestershire sauce, thyme, and bay leaves, plus the reserved andouille sausage. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours.
  • Add green onions, parsley, and shrimp. When shrimp are pink, remove from heat and stir in crabmeat.
  • Serve with white rice.

Notes

Recipe Source: adapted slightly from Taste of the South Magazine

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Disclosure: This post may contain affiliate links.

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51 thoughts on “Seafood Gumbo

  1. Absolutely delicious!!! As said in a previous comment, it is labor intensive but it is well worth the wait. Followed the instructions to the T. Thank you for sharing. I will make this again soon 😁😁

  2. I premade dark roux. It’s in the frig. Will be there for a week or so till the guests come in. When making the gumbo,
    do I sautee the triliogy, then add it to the roux since it’s made already. Do I heat up the chicken stock then add the roux with trilogy into the warm stock till it’s the consistency I want? Then of course the shrimp and sausage…Is this the way to do it?

  3. My wife and I are excited to try this today but the directions are extremely vague. Do you add the onions, peppers, and garlic to the roux or to the shells that are still simmering? When do you remove the shells from the stock mixture? Kinda winging it

  4. I have always loved Gumbo in a restaurant and tried this for the first time for the family. Big hit, very glad I tried it and will continue to use the recipe

  5. I added okra, too. This gumbo tastes very much like the seafood gumbo my mama used to make in New Orleans. I used shrimp & scallops (instead of the crab) and it was delicious! I’ll be making this recipe again <3

  6. Bay leaf can cause severe internal issues if ingested. Recipe needs instructing for removing bay leaves. For those unfamiliar with bay leaves, they are for seasoning while cooking and need removed prior to serving.

    1. Removing bay leaves is probably assumed. I know I personally didn’t think about them, because I’ve grown up knowing you don’t eat them. It’s kind of like giving directions and there is a round a bout on the route. You don’t leave instructions on what to do at the round a bout, you assume the driver knows what to do because they did their own research learning how to drive. Part of cooking is learning what to do with certain things. I mean you can search bay leaves just like you probably did this recipe.

      1. Who finds a recipe and double searches each ingredient to check the health risks? Her comment was helpful. Especially for someone who’s never cooked with bay leaves.

  7. My first gumbo attempt. Too much oil for my liking. Layer of oil sat on top. Flavor was bland. Looked nice as my roux was a dark chocolate color. Took me an hour! Next time halving the oil and adding more Cajun seasoning.

  8. Overall it was a little too salty, but that’s probably because my cajun seasoning was primarily celery salt (Old Bay). Regardless, I haven’t had gumbo this good since visiting New Orleans! This will be my new go-to recipe. It took me over an hour to get the roux a dark caramel color (cooked on medium-low in a dutch oven), but it was worth the labor. Next time I’ll use low-sodium chicken broth and make my own cajun seasoning without salt.

  9. Very yummy. Added more Cajun seasoning, chicken broth, and some salt, but other than that it was great! Ran low on liquid, so the extra chicken broth helped.

  10. Made this but added okra, file and lots of different seafood (scallops,, shelled clams & mussels, etc), double Cajun seasoning, and 2 tbsp hot paprika! Best gumbo recipe ever, making it again tomorrow, and sharing recipe with all the sisters and daughters in law!

  11. Made it tonight and it was really good . I did add okra since I love okra in my gumbo . I’ve never made gumbo before … apparently .. a hit ! I used “ slap ‘yo mama” Cajun seasoning And a bottle of the beer I had on hand .. which was a Michelob ultra .. definitely making this again . A recipe to keep !

  12. Gumbo literally means “okra” so it’s a must. Also, ditch the beer. Don’t “bro” the dish up unless your recreating a gumbo-Ish dish. Great otherwise..

  13. Sounds good minus beer plus file. Making Sunday with crab still in shell scallops and shrimp and sausage….and corn on cob..yum

  14. This was absolutely the best seafood gumbo I’ve ever had. Thank you for the recipe.
    Note: Just added a touch of lemon to the shrimp once served and used fresh scallops instead of the crab meat.

  15. Tried this gumbo and it was great. I didn’t have crab but I did have Halibut that I caught from Alaska, so I added that. I also used smoked turkey sausage. Plan on making this often as it was that good!!!

  16. Gumbo by definition means okra. That said, some of the finest gumbos out there do not use okra. The Commander’s Palace for instance. Hands down the best gumbo in New Orlean’s.

    I’m the only judge in my world and they win! Period! … and I have tried them all!

  17. My mother used to make a great gumbo but she used dungeous crabs, chicken, crab legs, dried shrimp , hot links, fresh shrimp. She tried to use stewing hen because it doesn’t break up as easy for flavor.

  18. I made this and it was absolutely delicious. I added lobster tails and chicken and my family and friends couldn’t believe it was my first time. Because I added more meet I ran low on sauce so next time I will double my liquid.

  19. My family and I absolutely love this recipe! I do add a little kitchen bouquet and chicken to this recipe and its a fam favorite now! Thank you!

  20. Looks good and sounds easy enuff, I was thinking about adding lobster shoud this be added at the end with crabmeat if a broil a lil first? Also lil fried okra?

      1. I believe you can add what you like and it’s still gumbo. I too love okra and often add it to my seafood based gumbo. However my family is creole and they say if okra is added it isn’t seafood gumbo. I personally think that only matters in a restaurant!

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