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2 January 2019

A flavorful seafood gumbo recipe with loads of shrimp, white fish, crab and oysters, all with plenty of Cajun seasonings. It’s heaven in a bowl.

It’s time for seafood gumbo, my friends. Gumbo is one of my very favorite things on this entire planet, and I’ll take it any way I can get it, whether we’re talking chicken and sausage gumbo, extra spicy gumbo, vegetarian green gumbo, whatever!

I just want gumbo!

When we were in New Orleans, I ate gumbo every day. Every person makes it a little different, but you still get that “gumbo” essence, which is one of its outstanding qualities.

You can make it your own! Especially with seafood.

Let’s talk about how we make it! Excited!

Seafood Gumbo in a pot, ready to serve

How to Make Seafood Gumbo – the Recipe Method

First, heat some oil in a large pot over medium heat. Swirl in the flour and continually stir until the flour is incorporated, forming a roux.

Constantly stir the roux for 20-30 minutes (or longer), ensuring nothing sticks to the bottom of the pot, or it may burn. The roux will darken to a peanut butter color to a light chocolate color.

*See my NOTES above on making a roux.

Making Roux - the color darkens the longer you cook and stir. Be sure to stir continuously.
Making Roux – the color darkens the longer you cook and stir. Be sure to stir continuously.

Add in onion, peppers, garlic and okra. Stir the mixture often, about 5 minutes, until the okra is no longer slimy.

Stir in beer, seafood stock, Cajun seasonings, cayenne pepper, salt, thyme, bay leaves, Worcestershire and hot sauce.

Bring the pot to a quick boil, then reduce the heat to low and simmer for at least 1 hour. 1.5-2 hours will develop more flavor.

When nearly ready to serve, add in the shrimp, fish, crab and oysters* (See my NOTES below about your seafood options).

Cook another 10 minutes, or until all the seafood has cooked through.

Stir in the fresh parsley.

Serve the seafood gumbo into bowls with rice and top with fresh chopped parsley, spicy chili flakes, spicy chili oil, and extra hot sauce if desired.

Spooning out some seafood gumbo

About the Roux

Your roux will darken the longer you cook it. It stars out very white from the raw flour, but as you cook and stir, the flour darkens to a light brown and gets darker, to the color of copper and eventually very dark, like chocolate.

Lighter, or blonde, roux is thicker and will result in a thicker gumbo. Darker roux is thinner or soupier.

I cooked mine to a dark chocolate brown this time, though you can cook it to your own personal preference.

Seafood Options

I used shrimp, red snapper, crab and smoked oysters for my seafood gumbo. I just love the combination of those ingredients. However, you can use pretty much any seafood that you’d prefer.

Famous Cajun chef Emeril Lagasse uses gumbo crabs in his seafood gumbo, but they aren’t easily found where I live. You can use pretty much any type of fish. Catfish is good here. Try any whitefish, really.

I actually added in a bit of shrimp powder that I made from my cookbook, “The Spicy Dehydrator Cookbook”. It adds some umami to the dish.

Seafood Gumbo in a pot

How to Make Seafood Stock

You can use a store bought seafood stock, or even use chicken or vegetable stock, but you can make your own seafood stock fairly easily.

I save shrimp shells, crab shells and lobster shells, things you might normally throw away. I keep them in the freezer for meals like this.

Simply simmer the shells in water for an hour or so, or longer. The nutrients from the shells leaches into the water and becomes a rich and flavorful stock.

It is quite delicious and a great way to make use of those shells.

Seafood Gumbo in a pot, being stirred

Recipe Variations

Try adding tomatoes or tomato sauce to the dish before the long simmer. It’s a nice option for more of a Creole style gumbo.

That’s it, my friends! I hope you enjoy your seafood gumbo! It’s one of my favorites ever!

Seafood Gumbo in a bowl, with garnish

Check Out My Other Gumbo Recipes

If you love gumbo, check out some of my other gumbo recipes.

Seafood Gumbo in a bowl, ready to serve

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

5 from 1 vote
Seafood Gumbo Recipe
Seafood Gumbo – Recipe
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
 
A flavorful seafood gumbo recipe with loads of shrimp, white fish, crab and oysters, all with plenty of Cajun seasonings. It's heaven in a bowl.
Course: Main Course
Cuisine: American
Keyword: gumbo, recipe, seafood, shrimp, spicy
Servings: 8
Calories: 452 kcal
Ingredients
  • ¾ cup vegetable oil peanut oil is great here
  • ¾ cup all-purpose flour
  • 1 large onion chopped
  • 1 large bell pepper chopped
  • 2 jalapeno peppers chopped (optional)
  • 2 celery stalks chopped
  • 4 cloves garlic chopped
  • 2 cups okra chopped
  • 12 ounces amber beer
  • 5 cups seafood stock use 4-6, depending on how thin you’d like your finished gumbo
  • 1 tablespoon Cajun seasoning blend or more, as desired
  • 1 tablespoon cayenne powder optional, for more heat
  • 2 teaspoons salt
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot sauce or more to your preference, use your favorite!
  • ½ cup freshly chopped parsley
FOR THE SEAFOOD
  • 1 pound medium shrimp peeled and deveined
  • 1 pound white fish use red snapper, grouper, catfish, whatever is available to you
  • 1 pound lump white crab meat
  • ½ pound smoked oysters Or use freshly shucked if you can get them
FOR SERVING
  • Cooked white rice fresh chopped parsley, spicy chili flakes, spicy chili oil, extra hot sauce
Instructions
  1. Heat the oil in a large pot over medium heat. Swirl in the flour and continually stir until the flour is incorporated, forming a roux. Constantly stir the roux for 20-30 minutes (or longer), ensuring nothing sticks to the bottom of the pot, or it may burn. The roux will darken to a peanut butter color to a light chocolate color. *See my NOTES above on making a roux.
  2. Add the onion, peppers, garlic and okra. Stir the mixture often, about 5 minutes, until the okra is no longer slimy.
  3. Stir in the beer, seafood stock, Cajun seasonings, cayenne pepper, salt, thyme, bay leaves, Worcestershire and hot sauce.
  4. Bring the pot to a quick boil, then reduce the heat to low and simmer for at least 1 hour. 1.5-2 hours will develop more flavor.
  5. When nearly ready to serve, add in the shrimp, fish, crab and oysters* (See my NOTES above about your seafood options). Cook another 10 minutes, or until all the seafood has cooked through.
  6. Stir in the fresh parsley.
  7. Serve the seafood gumbo into bowls with rice and top with fresh chopped parsley, spicy chili flakes, spicy chili oil, and extra hot sauce if desired.
Recipe Notes

Serves 8-10 (or more with rice). Calories calculated without rice.

Heat Factor: Mild, though there are plenty of spices for great flavor.

Nutrition Facts
Seafood Gumbo – Recipe
Amount Per Serving
Calories 452 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 17g 85%
Cholesterol 196mg 65%
Sodium 2056mg 86%
Potassium 724mg 21%
Total Carbohydrates 17g 6%
Dietary Fiber 2g 8%
Sugars 2g
Protein 39g 78%
Vitamin A 35%
Vitamin C 52.1%
Calcium 20.4%
Iron 20.8%
* Percent Daily Values are based on a 2000 calorie diet.
Seafood Gumbo - A flavorful seafood gumbo recipe with loads of shrimp, white fish, crab and oysters, all with plenty of Cajun seasonings. It's heaven in a bowl. #Cajun #Seafood #Dinner

2 comments

  1. Gumbo! Just the recipe I need! My own shrimp gumbo lacked worcestershire sauce and beer… but that will not happen again, thank to you, Mike!

    1. Michael Hultquist - Chili Pepper Madness

      Yes! Glad you enjoyed my version! Excellent flavor.

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