Go Back
+ servings
Seafood Gumbo Recipe
Print Recipe
5 from 3 votes

Seafood Gumbo – Recipe

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.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: American
Keyword: gumbo, recipe, seafood, shrimp, spicy
Servings: 8
Calories: 452kcal

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, 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.

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

Calories: 452kcal | Carbohydrates: 17g | Protein: 39g | Fat: 23g | Saturated Fat: 17g | Cholesterol: 196mg | Sodium: 2056mg | Potassium: 724mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1750IU | Vitamin C: 43mg | Calcium: 204mg | Iron: 3.7mg