Authentic Southern Seafood Gumbo Recipe

Ingredients

  • 1/2 cup of Canola Oil
  • 1/2 cup of All-Purpose Flour
  • 1 large Onion, chopped
  • 1 Green Bell Pepper, chopped
  • 2 Celery Stalks, chopped
  • 4 Garlic Cloves, minced
  • 1 teaspoon of Salt
  • 1/2 teaspoon of Black Pepper
  • 1/2 teaspoon of Cayenne Pepper
  • 2 Bay Leaves
  • 1 teaspoon of Thyme Leaves, dried
  • 1 can (14.5 ounces) of Diced Tomatoes
  • 8 cups of Seafood Stock
  • 1 pound of Andouille Sausage, sliced
  • 1 pound of raw Shrimp, peeled and deveined
  • 1 pound of lump Crabmeat
  • 1/2 pound of Okra, sliced
  • 1 bunch of Fresh Parsley, chopped
  • 6 Green Onions, chopped
  • 1 cup of Gumbo File Powder

Steps and instructions

  1. In a large pot over medium heat, combine the oil and flour to create a roux. Stir continuously for about 15 to 20 minutes until it turns a dark chocolate brown color.
  2. Add the onion, bell pepper, celery, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
  3. Stir in the salt, black pepper, cayenne pepper, bay leaves, and thyme. Cook for another minute.
  4. Add the diced tomatoes and seafood stock to the pot. Bring the mixture to a boil.
  5. Add the andouille sausage to the pot. Reduce the heat to low, cover the pot, and simmer for 1 hour.
  6. Stir in the shrimp, crabmeat, and okra. Simmer until the seafood is cooked through, about 5 to 7 minutes.
  7. Remove the pot from the heat. Stir in the parsley, green onions, and file powder.
  8. Let the gumbo sit for a few minutes to thicken before serving.

Tools for making

  • Large Pot - A pot large enough to hold all the ingredients and allow for stirring.
  • Wooden Spoon - To stir the roux and gumbo without scratching the pot.
  • Knife - For chopping the onion, bell pepper, celery, garlic, and parsley.
  • Cutting Board - To provide a stable surface for cutting the vegetables.
  • Measuring Cups and Spoons - To accurately measure the oil, flour, salt, black pepper, cayenne pepper, thyme, and gumbo file powder.
  • Can Opener - To open the can of diced tomatoes.
  • Soup Ladle - To serve the gumbo into bowls.

Recipe variations

  • Use a different type of oil, such as vegetable oil or olive oil, instead of canola oil.
  • Experiment with alternative flours, such as gluten-free flour or cornmeal, for a different texture.
  • Try adding different vegetables to the gumbo, such as carrots, corn, or sweet potatoes.
  • Replace the andouille sausage with another type of sausage, such as smoked sausage or chorizo.
  • Make a meat-free version by omitting the sausage, shrimp, and crabmeat. Instead, add extra vegetables like mushrooms or tofu for added texture and flavor.
  • Add other seafood options like scallops, mussels, or lobster to the gumbo.
  • If you prefer a spicier gumbo, increase the amount of cayenne pepper or add hot sauce to taste.
  • Include additional herbs and spices, such as oregano, basil, or smoked paprika, for extra depth of flavor.
  • Serve the gumbo over rice or with crusty bread for a heartier meal.

Recipe overview

This Seafood Gumbo recipe will transport you straight to the heart of Cajun country with its incredible depth of flavor, hearty ingredients, and rich, roux-based broth. This dish is a labor of love, but the end result is absolutely worth it. Starting with a traditional dark roux, we build layers of flavor with a trinity of vegetables - onion, bell pepper, and celery. A mixture of shrimp, crabmeat, and andouille sausage adds a satisfying meatiness, while okra, a Southern staple, lends its unique texture to the stew. The final addition of file powder, a spice made from dried sassafras leaves, thickens the gumbo and imparts a distinctive, earthy flavor. This recipe serves up a generous pot of gumbo that's perfect for entertaining, or for when you're craving a comforting, warm bowl of Southern goodness. Expect to spend a few hours in the kitchen, but also expect many satisfied smiles around your dinner table. Enjoy!

Common questions

  1. Can I use a different type of oil instead of canola oil? Yes, you can use vegetable oil or any other neutral-flavored oil as a substitute for canola oil.
  2. Can I use gluten-free flour for the roux? Yes, you can use gluten-free all-purpose flour to make the roux if you require a gluten-free option.
  3. Can I use fresh tomatoes instead of canned diced tomatoes? Yes, you can use fresh tomatoes if you prefer. Simply dice them and use approximately 14.5 ounces of fresh tomatoes in place of the canned diced tomatoes.
  4. What can I use instead of seafood stock? If you don't have seafood stock, you can use vegetable stock or chicken stock as a substitute.
  5. Is it possible to make this gumbo without sausage? Yes, you can omit the andouille sausage if you prefer a seafood-only gumbo.
  6. Can I use frozen seafood instead of fresh? Yes, you can use frozen shrimp and crabmeat if fresh seafood is not available. Thaw them before adding to the gumbo.
  7. Can I skip the okra? While okra is a traditional ingredient in gumbo, you can omit it if you don't enjoy its texture or taste.
  8. What is gumbo file powder and can I omit it? Gumbo file powder is made from ground sassafras leaves and adds a unique flavor and thickening agent to the gumbo. If you can't find it or prefer not to use it, you can omit it without drastically affecting the overall taste of the dish.

Serving dishes and utensils

  • Large Pot - A large pot is necessary for cooking the gumbo and accommodating all the ingredients.
  • Wooden Spoon - A wooden spoon is ideal for stirring the roux and preventing it from sticking to the pot.
  • Chef's Knife - A sharp chef's knife is essential for chopping the vegetables and slicing the sausage.
  • Cutting Board - A cutting board provides a clean and sturdy surface for chopping ingredients.
  • Measuring Cups and Spoons - Measuring cups and spoons are needed to accurately measure the ingredients.
  • Ladle - A ladle is useful for serving the gumbo into bowls.
  • Soup Bowls - Soup bowls are the perfect vessels for serving the gumbo.
  • Gumbo File Shaker - A gumbo file shaker is used to sprinkle the file powder over the gumbo for added flavor.
  • Trivet or Pot Holder - A trivet or pot holder is necessary to protect the surfaces when placing the hot pot on the table.
  • Serving Spoon - A serving spoon can be used to scoop the gumbo from the pot onto individual plates or bowls.

Origin stories

Seafood Gumbo, a staple in southern Louisiana, captures the diverse cultures that have influenced the region. With roots in both the French and West African culinary traditions, it embodies the spirit of the Creole and Cajun communities. Early settlers from France and Spain brought with them the technique of making roux, a thickening agent made from fat and flour. Meanwhile, the practice of adding okra —the African word “kingombo” is the origin of the word "gumbo" — was introduced by West African slaves. The dish evolved over time, with the addition of a variety of local ingredients, such as the distinct Andouille sausage and regional seafood. Today, making gumbo remains a cherished tradition in Louisiana, often prepared for social gatherings and special occasions, as it symbolizes a communal effort, cultural diversity, and the flavorful unity of different elements, just like the vibrant mix of cultures in Louisiana.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.