The best seafood gumbo recipe with loads of shrimp, white fish, crab and oysters, all with plenty of Cajun seasonings. It's heaven in a bowl.
Seafood Gumbo Recipe
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 to make seafood gumbo! Excited!
Seafood Gumbo Ingredients
- FOR THE GUMBO
- Oil. Use ¾ cup vegetable oil. Peanut oil is great here.
- Flour. Use ¾ cup all-purpose flour
- Vegetables. Use 1 large onion, 1 large bell pepper, 2 jalapeno peppers (optional), 2 celery stalks, 4 cloves garlic, and 2 cups okra.
- Liquids. Use 12 ounces amber beer and 5 cups seafood stock. Use 4-6, depending on how thin you’d like your finished gumbo. You can also skip the beer and just use more stock.
- Seasonings. Use 1 tablespoon Cajun seasoning blend or more, 1 tablespoon cayenne powder, for more heat, 2 teaspoons salt, ½ teaspoon dried thyme and bay leaf.
- Extras. 2 teaspoons Worcestershire sauce, 1 teaspoon hot sauce or more to your preference, and 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
How to Make Seafood Gumbo - the Recipe Method
Start with a Roux. First, heat the oil in a large pot or Dutch oven over medium heat. Add 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, then to a dark roux the color of chocolate. I like to achieve a light chocolate color for my seafood gumbo.
*See my NOTES above on making a roux. Learn more here about How to Make a Roux.
Add the Vegetables. Add in onions, bell peppers, celery, garlic and okra. Stir the mixture often, about 5 minutes, until the okra is no longer slimy.
The Liquids. Stir in beer, seafood stock, Cajun seasonings, cayenne pepper, salt, thyme, bay leaves, Worcestershire and hot sauce.
Simmer at Least One Hour. Bring to a boil, then reduce the heat to medium-low heat and simmer for at least 1 hour. 1.5-2 hours will develop more flavor.
Add the Seafood. 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.
Serve the Seafood Gumbo. Stir in the fresh parsley. Serve the seafood gumbo into bowls with rice and top with fresh chopped parsley or green onions, spicy chili flakes, spicy chili oil, and extra hot sauce if desired.
Serve it with potato salad!
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, stirring constantly, 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.
Learn how to make a roux - includes a video recipe.
Gumbo 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.
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 add the shells to water, bring to a boil at medium-high heat, then simmer 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.
NOTE: If you don't want to spend the time making a seafood stock, substitute it with chicken broth and you'll still have an incredible pot of seafood gumbo.
Recipe Tips & Notes
- Tomatoes. 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.
- Andouille. Many gumbos include smoked andouille sausage, which is very common in Cajun cuisine. Even though this is a seafood gumbo, feel free to include it in your gumbo pot. I think it's great with this.
- Simmering Time. Don't skimp on the simmering time if you can help it. This isn't a 20 minute or 30 minute gumbo. The dish really benefits from a longer simmer, so plan for spending a bit of time in the kitchen.
- File Powder. File powder is a common ingredient in gumbo, stirred in to act as a thickener. Use it if you'd like. Very popular!
Storage Information
Seafood gumbo will last up to 5 days in the refrigerator in a sealed container. You can also freeze it for up to 3 months.
That's it, my friends! I hope you enjoy your seafood gumbo! It's one of my favorites ever!
Patty's Perspective
I love a good seafood gumbo. All that tasty seafood floating around in a big bowl of tastiness. Mike has been making different types of gumbo for years, and I have to turn one down. I love his gumbos. He's made this with catfish as well and I was surprised at how much I enjoyed it. I really hope you try this recipe out. It's a keeper for sure.
Check Out My Other Gumbo Recipes
If you love gumbo, check out some of my other gumbo recipes.
Check Out These Other Popular Recipes
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.
Seafood Gumbo Recipe
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
- 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.
- Add the onion, peppers, celery, garlic and okra. Stir the mixture often, about 5 minutes, until the okra is no longer slimy.
- Stir in the 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 above 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.
Video
Notes
Nutrition Information
NOTE: This post was updated on 10/9/20 to include new photos and information. It was originally published on 1/2/19.
Donald Sherer says
.I lived in Louisana for several years alyears and love the local food. I have many dishes I like to prepare and this one sounds better than my current favorite
Plan to try it next week for New Years eve, will rate it then.
Mike Hultquist says
Thanks, Donald! I hope you enjoy it! Some comments I get from gumbo lovers in Louisiana is they usually prefer a darker roux, and not quite as much spices that I add, but that's all up to you. I love it just like this! Feel free to adjust the color of your roux and the seasonings to your preference.
Kathy Jaggers says
Can I freeze this? Otherwise how long can it be refrigerated?
Mike Hultquist says
You surely can, Kathy. Freeze it for 3 months or longer in a freezer safe container, sealed. Or it will last up to 5 days in the refrigerator, sealed.
Aurore says
Hello !
I would really like to do that gumbo, but here it is really difficult to find crab or too expensive. I don't know why...
By what would you replace it?
Thanks !
Aurore
Michael Hultquist - Chili Pepper Madness says
Aurore, yes, you can skip the crab and use shrimp or other seafood. No problem! I would just focus on the shrimp, or some crawfish if you can find it.
Kevin M says
This is fantastic! Certainly a do-again!
Michael Hultquist - Chili Pepper Madness says
Thanks, Kevin!
Jo Jones says
Hey I’m wondering if you could use frozen shrimp and crab meat? I’m a full time student so I can’t always spend the amount of money to get fresh seafood but still want some good gumbo every once and a while lol.
Michael Hultquist - Chili Pepper Madness says
Jo, absolutely. I use frozen seafood all the time. Not all of us have access to fresh seafood on a regular basis. I hope you can get more gumbo!
Dave says
I used this recipe with Dungeness crab, Alaskan Cod, rock fish and jumbo gulf shrimp. It was really good. I'll darken my roux a little more next time just to give it a greater depth. https://www.instagram.com/p/CTSMt2YJ8Xb/?utm_medium=copy_link
Michael Hultquist - Chili Pepper Madness says
Outstanding! Looks wonderful!
Jennifer Nelson says
Would clam juice be better to use than chicken or vegetable stock?
Michael Hultquist - Chili Pepper Madness says
Jennifer, you could use some clam juice, but I'm not sure if that could potentially overpower. I would use a mix and see how you enjoy it, then adjust for more or less in future batches. I'd love to hear how it turns out for you that way.
Mary Tognazzini says
do you make your own sea food broth. i make beef and chicken?
Michael Hultquist - Chili Pepper Madness says
Mary, I often make my own stocks - usually chicken, seafood or vegetable - for these types of recipes. I save scraps then make big batches.
Tamara says
My gumbo was awesome!! My roux never browned. Maybe because I used butter instead of oil, I didn’t use okra because I don’t like them. But other then that, oops I only used lobster, shrimp and crab.
Michael Hultquist - Chili Pepper Madness says
Sounds like a great combo, Tamara. It's possible the heat wasn't high enough to brown the roux, but glad it turned out!
Adam says
Can this be adapted to the slow cooker? If so, would u add it to the slow cooker after softening the veggies?
Michael Hultquist - Chili Pepper Madness says
Adam, yes, I would just cook everything down, then add it to the slow cooker and let it cook low and slow for 2-3 hours. Let me know how it goes for you.
Dana Vingin says
This was delicious! I'll DEFINITELY make it again!
Michael Hultquist - Chili Pepper Madness says
Thanks, Dana! Yes, one of my favorites for sure.
J. D. says
Worth all the time and attention to make! Just the right amount of heat, but next time Ii may omit the oysters (since my wife does not like them). I think I may also use some Hatch peppers next time. But 20 minutes prep time? You have to be kidding me! Only possible if you have two people chopping the veggies and one dedicated to the roux.
Michael Hultquist - Chili Pepper Madness says
Thanks. Prep time is so hard to estimate, as people all work differently in the kitchen. 20 minutes to me is actually very long, but not every day! LOL.
Jenna says
Substitute for the beer? My husband will not eat this if it has alcohol in it, but I'm sure the flavor is important.
Michael Hultquist - Chili Pepper Madness says
Jenna, use stock instead - seafood stock, chicken stock, or vegetable stock. It will be delicious! Let me know how it turns out for you.
Aaron Taylor says
Great gumbo! I added Hatch chili's that I grind as needed from dried chili's that I take from the ristra I always have hanging in my kitchen, just cut some up into a grinder to have on hand every day...no other chili's have the same flavor!
Michael Hultquist - Chili Pepper Madness says
Outstanding! I love this. Nicely done.
Paula Thompson says
Just like home!!! Thanks for that. Only we added a few (lot) more hot to it!
Michael Hultquist - Chili Pepper Madness says
Very nice! I'll take a version with some extra HOT! Love it.
Don says
I need help to make a roux My only attempt was a complete failure Any suggestions would be welcomed
Michael Hultquist - Chili Pepper Madness says
Don, how did it fail? Did it clump up? Burn? It's hard to say, but proper proportions of oil and flour, proper heat and constantly stirring are the most important factors. I've been thinking about doing a video for how to make a roux. Check out my post on How to Make Gumbo: https://www.chilipeppermadness.com/recipes/how-to-make-gumbo/. I have a section there discussion how to make a roux in detail. Let me know if this helps.
Bill Ferguson says
Mike,
If using andouille, when would be added? Would it be added raw or cooked first? Also, can frozen okra be used? If so, would that be added the same way as fresh okra? Thanks!
Bill
Michael Hultquist - Chili Pepper Madness says
Hi, Bill. You can add the andouille just before the 1 hour simmer. Also, yes, frozen okra works just fine. Let me know how it turns out for you! I'd love to hear. I need to make this again very soon.
Jeremie says
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!
Michael Hultquist - Chili Pepper Madness says
Yes! Glad you enjoyed my version! Excellent flavor.