Seafood Gumbo, with shrimp, crab, chicken Andouille sausage, and okra is a spicy Cajun inspired meal served over rice or grits.
This recipe is not quick and easy as it takes time to cook to properly develop all of the flavors. It all starts with a dark and rich roux made from bacon drippings.
Why this recipe works:
Gumbo is one of those seafood dinner recipes that is worth the time and effort.
- Cooking this scratch is not for the faint of heart. Not only will it take a lot of your time and patience, but shrimp and crab can be costly.
- But, if you want to make something flavorful, a meal fit for a king that can be devoured for a fun occasion like Mardi Gras - well then, you can't go wrong with this recipe.
- This recipe is packed with flavor.
How to make Cajun inspired Gumbo:
To make this recipe, you will follow a long and somewhat detailed recipe. There are many steps and ingredients, but the final result has out of this world flavor.
- This recipe starts with the roux. You can make your roux on the stove top over very low heat, but I chose to do it in the oven so I could more easily walk away. I used my dutch oven so that I could easily transfer it from the stove top to the oven. The trick to a well developed roux is to cook it low and slow. You need a low heat to keep it from burning. The slow ensures a long cooking time. I used bacon drippings, but butter would work well too.
- Next comes that Holy Trinity of vegetables: onion, celery, and green bell pepper. I diced them up using the food processor because I like the way it shreds the veggies and cuts them into various sizes. Cook them up in the roux. I also added the sausage at this point because it was uncooked and I wanted the meat to absorb all of the flavor of the vegetables.
- Next, you add the stock and a bunch of other ingredients to get the stew cooking. This part needs about an hour.
- Finally, you'll toss in your seafood and cook it for another hour or so. The entire making process benefits from low and slow. Like I said, this is not a quick and easy recipe, but it is well worth your time.
The ingredients matter.
- STOCK: When choosing a stock, I recommend beef broth. You can easily used boxed beef broth, but if you want outstanding flavor, you should make your own roasted beef broth. You can also make this recipe using chicken broth as well.
- SHELLFISH: Gumbo typically contains shellfish. I chose to add shrimp and crab.
- SAUSAGE: Andouille sausage adds great Cajun flavor.
Gumbo is thickened by several components.
- The roux is arguably the most important part of the recipe.
- Okra is also a thickener, It has a rather slimy texture, but that just adds to the stew.
- Finally, gumbo file powder, which is made from ground sassafras, also acts as a thickener.
The Roux is important.
To make roux, you typically combine equal parts of flour and fat and you cook it long enough to make the flour golden brown.
The roux in a gumbo is different, however, in that you cook it much longer to really develop the flavor.
Gumbo filé:
Filé powder, also called gumbo filé, is a spicy herb made from the dried and ground leaves of the North American sassafras tree. It is used in Louisiana Creole cuisine and is a necessary ingredient when making seafood gumbo.
Filé is one of the ingredients used to both thicken and flavor this recipe.
You can find filé powder at some specialty stores. You can also easily order it online.
What to serve with gumbo:
This meal is typically served over rice.
I recommend cooking a medium or long grain white rice. I also recommend cooking the rice with the least amount of water so that it's not very soft and can hold up well against the sauce. If you've never used your Instant Pot to cook rice, it works perfectly!
Though not as common as rice, you can also serve it with grits.
You can't go wrong with a batch of sweet and spicy jalapeno cornbread either.
Seafood Gumbo
Ingredients
- ½ cup all purpose flour
- ½ cup bacon drippings
- 1 medium onion
- 1 small (or half of a large bell pepper, stem and seeds removed)
- 3 stalks celery
- 2 cloves garlic
- ¾ pound chicken Andouille sausage ((or pork Andouille sausage), sliced into ¼ inch thick pieces )
- 1 ½ quarts beef broth
- 1 teaspoon sugar
- 1 tablespoon hot pepper sauce (Tobasco)
- ½ teaspoon Cajun seasoning
- 2 bay leaves
- ½ teaspoon dried thyme
- 1 cup diced tomatoes
- 1 tablespoon tomato paste
- 10 ounces frozen okra
- 1 ½ pounds uncooked shrimp (peeled and deveined)
- 8 ounces lump crabmeat (I used frozen)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons gumbo file powder
- salt (amount varies by preference)
Instructions
- To make roux, whisk together flour and bacon drippings in a dutch oven and cook in 300 degree oven for 90 minutes, whisking every 15 minutes or so. This temperature should be hot enough to develop a rich dark roux without burning it, but if it smells like it's burning, reduce the temperature.
- While roux is cooking, pulse onion, bell pepper, celery, and garlic in a food processor. You want the cut pieces to be small as if you were dicing them with a knife.
- Once roux is done, transfer dutch oven to your stove top. Add onion mixture and sausage. Cook over medium low heat. You want to cook the vegetables and sausage while not burning the roux. Stir occasionally. Cook until vegetables are tender, about 15 minutes.
- Slowly add beef broth to mixture in dutch oven. Scrape bottom of pan to loosen anything that stuck during the cooking process. Stir well to combine and bring to a simmer. Add sugar, hot pepper sauce, Cajun seasoning, bay leaves, thyme, tomatoes, tomato paste, and okra. Reduce heat to a simmer and cook for one hour.
- Add shrimp, crab meat, gumbo file powder, and Worcestershire sauce. Cook for an additional hour over extremely low heat.
- Add salt to taste. I never specify the amount because I feel it's based on personal preference, but start out with a small amount, taste, and continue adding until the flavor is right.
- Serve gumbo over a medium or long grain rice or grits.
- Store in refrigerator for up to 3 to 5 days or freeze in air tight container.
Notes
NUTRITION INFORMATION
This recipe was originally published in April 2019 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don't worry - the recipe hasn't changed!
Kathleen Drabik-DiBona
Love Nawlins and miss he foods thete. I make gumbo often and plan to try this one. Thanks💕
marisa
Hi there, Looks delicious! Should the dutch oven be covered while cooking (both in the oven on the stove top)? Thank you!
Krissy
no cover
Marisa
Wow! This recipe is beyond fabulous and very authentic! It took me a little longer to make the roux but the results were perfection! Thank you for such an incredible recipe!!! If you are hesitant to make gumbo (like I was), thrust the recipe and try it! You’ll be so glad you did!
Jennifer P
Excellent recipe, I have made it a few times, it is DELICIOUS!!!
Cherie Randall
I have made this twice and it is REAL GUMBO. Absolutely fantastic. Even better the next day. This is now in my recipe book as the only gumbo I’ll make from now on. Thank you!!!
Tara
Found yor recipe just in time for my NEW YEARS meal.. Loved making the roux in the oven.
HAPPY NEW YEAR!!
Bob Wolff
Cooking shrimp for an hour is WAY too long. 5-10 minutes max.
Krissy
Normally I would absolutely agree, but I cook over a super low heat. Next time I'll wait to throw them in until there's only about 10min left... You're probably right. Thanks for the comment! Krissy
Arlette
So when do add the chicken because it's not stated in the recipe.
Krissy
Hi Artlette, Sorry for any confusion. The recipe states to add the sausage in step 3. -Krissy
Edward Mathis
Wow this sounds so great. I want to use lobster, snow crap, shrimp, and Andouille sausage with rice.Can I cook the rice in the same pot with all all the other items or do do I need to cook the rice in a different pot?
Krissy
Hi Edward, your modifications sound great! I definitely prefer cooking the rice separate as I like to spoon the gumbo on top. Also, that way I have total control over how done the rice is (I hate mushy rice). If you end up cooking the rice along with the gumbo, will you let me know if it turns out? Thanks! Krissy
Mal
Not to down you, BUT DO NOT REPEAT DO NOT ADD FILE POWDER DURING THE COOKING PROCESS!! IT WILL MAKE YOUR GUMBO STRINGY! Furthermore file powder is not needed when you are using okra, as the okra will release starches and thicken your gumbo! File powder is generally used when no okra is used as to thicken the gumbo and it is only added at the very end when the cooking process is done. Putting some on the table along with some Tabasco so your guest can add whichever they choose is always best! Bon Appétit!
Krissy
Great info! Thank you!!! Krissy
Sarah Jones
Everything I needed was already in my home,I am making it now and so far so good, thank you
Judi Marler
Oh my. I haven't made Seafood Gumbo in ages and I'm so glad I found your recipe. It's absolute perfection. I did a great job, if I do say so myself. THANK YOU KRISSY.
SHILBA
KRISSY..... SHUT THE FRONT DOOR!!!! ....THIS RECIEPE WAS AMAZING! THOUGH I DECEIDED TO MAKE THIS WHEN I CAME HOME FROM WORK (DUH) ...IT WAS WELL WORTH IT!!!...THANKS FOR SHARING ....IF YOUR READING THIS REVIEW IT IS A MUST TRY!!!!!
Benjamin Williams
I've only had Gumbo that I made, this recipe looks amazing !
Lou
This recipe sounds very good to me. Anyone who points out the need for bacon drippings is on the right track. That’s a game changer.
I’d describe gumbo as frequently more of a soup and jambalaya as more of a casserole.
Also, I don’t know how you’d do gumbo without crawfish. That’s just me.
Duane
Lou, you must be from Louisiana I always use crawfish in seafood gumbo, But then again some might not have a supply of crawfish. I live in South La. so I have plenty,
Ernest
I live in ohio ....I been looking for a place that sales authentic gumbo. After months looking i decided to make it myself. After putting in the time and effort to complete this recipe I can say I was highly satisfy.
Krissy
So glad you tried the recipe!
Natalie
I never had gumbo before! Looks and sounds so delicious!
Caroline
This looks wonderful, so full of flavor. I agree some dishes are worth taking that bit more time to make and this sounds like one I need to try.
Andrea Metlika
I could eat a great big bowl of this about nw. Looks amazing.
Juli
I have always wondered about the difference between gumbo and jambalaya. Thank you for clarifying! This dish looks amazing!
Anne Murphy
I love making the roux in the oven! So much easier! And I have to try this - the whole dish sounds so delicious!
Winifred Garcia
I was stationed in Germany when l became best friends with someone who was from Louisiana. Your Seafood Gumbo recipe is the one she taught me over 30 years ago! It’s 5 Stars!! Thank You So Very Much for sharing such a Amazing Comfort Food.