My favorite seafood gumbo recipe, loaded with shrimp, white fish, crab and oysters in a rich roux with amber beer and plenty of Cajun seasoning. It's heaven in a bowl, and it's in my Flavor Madness cookbook.
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 visit New Orleans, we enjoy gumbo every day. Every person makes it a little different, but you still get that "gumbo" essence, which is one of its outstanding qualities.
This is my seafood version, and I love it so much it made it into my cookbook, Flavor Madness (page 135). It starts with a toasty roux and the holy trinity, then simmers in seafood stock with a bottle of amber beer for a malty depth you won't find in most gumbos. I finish it with shrimp, white fish, lump crab and smoked oysters, which add a subtle smokiness.
You can make it your own, too. Especially with seafood.
What Is Seafood Gumbo?
Seafood gumbo is a Louisiana stew made with a cooked roux of flour and fat, the holy trinity of onion, bell pepper and celery, and a flavorful seafood stock. Shrimp, crab, oysters and fish go in near the end so they stay tender, though you can use whatever seafood you prefer. It's thickened with roux plus okra, filé powder, or both, and served over rice.
Cajun versions usually skip tomatoes, while Creole versions often include them. Mine leans Cajun, but I'll show you how to go either way.
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 green 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, ½ teaspoon dried thyme and bay leaf, plus salt and pepper to taste.
- 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 take my roux for seafood gumbo all the way to a dark chocolate color.
*See my notes below 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 the seafood in stages so nothing overcooks* (See my NOTES below about your seafood options). Add the fish first and cook 4-5 minutes. Add the shrimp and cook 3-4 minutes, until pink. Stir in the crab and oysters for the last 2 minutes, just to heat 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.
Try it with potato salad!
About the Roux
Your roux will darken the longer you cook it. It starts 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 like a dark chocolate roux for seafood gumbo for the deepest, toastiest flavor, 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.
Okra vs. Filé Powder
Both thicken gumbo, and you can use one, the other, or both.
- Okra. I cook it with the trinity right after the roux, stirring until it's no longer slimy. It thickens the gumbo as it simmers and adds a gentle, earthy flavor. Fresh or frozen both work.
- Filé powder. Filé powder is ground sassafras leaves. Stir it in off the heat at the very end, or sprinkle it into individual bowls. Don't boil it, or it can turn stringy.
If okra isn't your thing, skip it and lean on filé at the table, or skip both and enjoy a looser gumbo. It's still delicious.
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 flavor from the shells seeps 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 Cajun 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!
Make It Ahead
Gumbo tastes even better the next day, and seafood gumbo is easy to prep ahead without overcooking the seafood.
- Make the gumbo base through the long simmer, but don't add the seafood.
- Cool it, then refrigerate up to 2 days. It also freezes very nicely.
- When you're ready to eat, bring the base back to a simmer, then add the seafood in stages and cook just until done.
The seafood stays tender, and dinner is on the table in about 15 minutes.
Heat Level: Make It Spicier
My recipe card calls this one mild, with plenty of spices for big flavor. Here's how to dial it up, my friends.
- Mild. Skip the jalapenos and the extra cayenne, and use a mild Cajun seasoning.
- Medium. Use both jalapenos and the full tablespoon of cayenne, plus extra hot sauce.
- Hot. Swap one jalapeno for a habanero or Scotch bonnet, cooked with the trinity.
- At the table. Set out Louisiana hot sauce, spicy chili flakes and chili oil so everyone can make their own bowl hotter.
Serving Suggestions
- Rice. Serve it over long-grain white rice, the classic way.
- Bread. Crusty French bread or jalapeño cornbread for soaking up every drop.
- Potato salad. A scoop of potato salad on the side, or right in the bowl, Louisiana style.
- Garnishes. Chopped parsley or green onions, plus hot sauce, chili flakes and chili oil.
Storage & Reheating
- Refrigerator. Store leftovers (without the rice) in a sealed container for 3-4 days.
- Freezer. Freeze up to 3 months. The gumbo base freezes beautifully, but shrimp and fish can soften a bit, so for best results freeze the base on its own and add fresh seafood when you reheat.
- Reheating. Warm it gently over low heat on the stovetop, stirring now and then, just until hot. Boiling it hard makes the seafood rubbery.
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 yet 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.
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 135.
Check Out My Other Gumbo Recipes
If you love gumbo, check out some of my other gumbo recipes.
- Cajun Chicken and Sausage Gumbo
- Creole Gumbo
- Creole Chicken and Sausage Gumbo
- Gumbo Z’Herbes – “Green Gumbo”
- Southwest Style Chicken Gumbo
- Mike’s Spicy Gumbo, made with ghost peppers
- Okra Gumbo
- Shrimp Gumbo
- Turkey Gumbo
- Learn More with How to Make Gumbo – a Guide
- Green Chili Stew with Shrimp and Sausage
More Cajun and Creole Recipes to Try
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 (optional - you can use extra stock instead)
- 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, then light chocolate, and finally a dark 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 the seafood in stages. Add the fish first and cook 4-5 minutes. Add the shrimp and cook 3-4 minutes, until pink. Stir in the crab and oysters for the last 2 minutes, just to heat through.* (See my NOTES above about your seafood options).
- 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
FAQs
What seafood is best for gumbo?
Shrimp is the classic, and I love it with lump crab, a firm white fish like red snapper, grouper or catfish, and oysters. Crawfish tails and gumbo crabs are great too. Use what's freshest where you live.
Can I use frozen seafood?
Yes. Thaw it overnight in the refrigerator, pat it dry, and add it at the end just like fresh. Frozen shrimp works great here.
How long does it take to make seafood gumbo?
Plan on about 2 hours: 20 to 30 minutes for the roux, 1 hour or more to simmer, then about 10 minutes for the seafood.
How do you thicken seafood gumbo?
The roux does most of the work, along with the okra. For more body, simmer it uncovered a bit longer, or stir in filé powder off the heat. Remember that a lighter roux thickens more than a dark one.
Is seafood gumbo spicy?
It's well seasoned more than hot. My version is mild with the option to go hotter with jalapenos, cayenne and a habanero. See the Heat Level section above.
Can I make seafood gumbo with just shrimp?
Absolutely. Use 2 to 3 pounds of shrimp in place of the mixed seafood, or try my Shrimp Gumbo Recipe.
Can I make it ahead?
Yes. Make the base through the simmer, refrigerate it, and add the seafood when you reheat. See Make It Ahead above.
How long does seafood gumbo last, and can I freeze it?
It keeps 3-4 days in the refrigerator and up to 3 months in the freezer. For the best texture, freeze the base without the seafood.
Got any more questions? Ask away in the comments and I'll add them here.
NOTE: This recipe was updated on 10/19/26 with new information, including updated seafood timing and roux notes, make-ahead and reheating tips, a heat level guide, okra vs. filé notes, serving suggestions, and FAQs. It was originally published on 1/2/19.
Glenn says
Have read many seafood gumbo recipes on the internet, some even claiming to be authentic New Orleans recipe. There is always the one ingredient that we use in New Orleans, that is not in the recipes. Gumbo Filet. Amount used depends on individual taste. Some will omit it completely and put the bottle on the table to be used individually. Myself, I sprinkle it along the top then stir it in while cooking.
Mike Hultquist says
Glenn, file powder is mentioned in the Recipe Notes section. I guess not everyone reads the whole post. Anyway, thanks for the 4 stars.
Sarah S says
I've made it twice now. My partner is not a fan of okra so I just left it out. The flavors are so rich and delicious, it will be on our regular rotation!
Mike Hultquist says
Excellent! Glad you enjoyed it, Sarah! This is absolutely one of my favorites. I LOVE seafood gumbo!!
Randy Snakenberg III says
I made this to bring to our Thanksgiving potluck at work. It was held on a Friday, and our CFO is VERY Catholic and said he would be skipping the event as he only eats fish on Fridays. I told him "hold on now, come to the event and I'll figure something out for ya". He's from Galveston and absolutely loved it, as did the owner of my company, who is from Louisiana. I couldn't afford to make it again for the Christmas potluck and had to hear everyone's disappointment when I showed up without a pot of gumbo. They said if they knew it was a financial issue that everybody would have chipped in because it was that good. Definitely give this recipe a try, you won't be disappointed.
Mike Hultquist says
Wow, this is great to hear, Randy! Super happy they all enjoyed it! I love it, and greatly appreciate it.
Jeremy Heyl says
I make Gumbo often, and seafood gumbo is my favorite. This is pretty much how I make mine (all except the beer part, I'm sure to try that next). For those of you that don't want to use/don't like okra try this: when the roux is the color you want and still screaming hot, add your thinly sliced okra (1/4 inch thick or less) first! It will bubble and hiss and all that slime gets steamed out and all you're left with is the thickening goodness. Let bubble and hiss for quick minute or two, then move on with the rest of your vegetables. I've never tried this with frozen okra as you don't want to add anything frozen to hot oil but if you thaw it to room temp and drain it first it will probably still work.
Mike H. says
Thank you for the input, Jeremy!
Ramya says
Cant wait to make this soon for me can i use tofu / tempeh / mushrooms / cauliflower / vegetable stock and vegan worcestershire sauce i never had seafood gumbo before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike H. says
Go for it, Ramya. Enjoy!
Linda says
Add crawfish and it is amazing!
Mike Hultquist says
Yep, crawfish is great here. You can use any of your favorite seafood with seafood gumbo.
Tracy says
I was looking for something that had okra in it cause I got so much coming in right now. Only my second time making a gumbo. This was so worth the time and effort, and it wasn’t hard to make. Great flavor, not too spicy. I didn’t find smoked oysters so used shrimp, grouper, crab and andouille. I also added fresh cayenne and tomatoes from my garden. Soon as I get some smoked oysters I’ll be making this again and again…thank you for this fabulous recipe.
Mike Hultquist says
Thanks, Tracy! I appreciate it!
Ginger says
I decided to make gumbo for dinner tonight and found your recipe. And it did not disappoint! I also watched your video (as I have never made gumbo before). I found your recipe and video easy to follow and you connect with your audience so well I enjoyed watching the making of the gumbo as much as I enjoyed cooking it myself. I live in South America, and there was no okra in sight so I was bummed about that but I also added some andouille sausage and the meal came out fantastic. Thank you!
Mike Hultquist says
Thanks so much, Ginger! Very happy you enjoyed it and that I was able to help! Thanks for sharing this. =)
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!