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Easy Louisiana Seafood Gumbo Recipe

This authentic Louisiana Seafood Gumbo blends rich Creole and Cajun traditions into a flavorful masterpiece featuring a deep roux, the holy trinity of vegetables, premium seafood, and bold seasonings.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 -8 servings
Course: Main Course
Cuisine: Louisiana
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 large onion chopped
  • 1 green bell pepper chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1 lb andouille sausage sliced
  • 1 lb fresh shrimp peeled and deveined
  • 1 lb lump crab meat
  • 6 cups seafood or chicken stock
  • 1 can diced tomatoes 14.5 oz, optional
  • 1 cup fresh okra sliced
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tbsp Cajun seasoning
  • 1 tbsp Worcestershire sauce
  • Hot sauce to taste
  • Fresh green onions and parsley for garnish
  • Cooked white rice for serving

Method
 

  1. Prepare the roux by cooking flour and oil over medium heat for 20–30 minutes until deep brown.
  2. Add chopped onions, bell pepper, and celery. Cook 5–7 minutes and add garlic.
  3. Stir in sliced andouille sausage and season with bay leaves, thyme, and Cajun seasoning.
  4. Slowly pour in stock while stirring to avoid lumps. Add diced tomatoes if using. Simmer for 45 minutes.
  5. Add okra and simmer 10 minutes to thicken.
  6. Add shrimp and crab meat during final 5–7 minutes until shrimp turns pink.
  7. Remove from heat, add Worcestershire sauce, adjust seasoning, and serve over rice with parsley and green onions.

Notes

Avoid rushing the roux, and add seafood only in the final minutes to prevent overcooking.