Go Back

Seafood Gumbo: A Bold and Flavorful Southern Classic

Seafood gumbo is a hearty, flavorful dish rooted in Louisiana tradition. With its rich roux, spiced seafood stock, and layers of shrimp, crab, and andouille sausage, this gumbo is both comforting and impressive.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Southern-inspired
Servings 6
Calories 420 kcal

Ingredients
  

For the Roux

  • ¾ cup + 1 tablespoon avocado oil
  • ¾ cup cassava flour

For the Holy Trinity

  • 1 cup diced green bell pepper about 1 medium pepper
  • 1 cup diced yellow onion about ½ large onion
  • 1 cup diced celery about 2 stalks
  • 3 cloves garlic minced

For the Gumbo Base

  • 4 cups seafood stock
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon white pepper or black pepper
  • 1 bay leaf
  • 1 cup frozen cut okra

For the Protein

  • 12 ounces fully cooked andouille sausage or kielbasa thinly sliced
  • 1 pound peeled and deveined shrimp
  • 8 ounces lump crab meat
  • 8 ounces small oysters in their liquor

Optional Garnish

  • Fresh parsley leaves chopped

Instructions
 

Prepare the Roux

  • Heat avocado oil in a heavy-bottomed pot or Dutch oven over medium heat.
  • Slowly whisk in cassava flour, stirring constantly to avoid burning. Cook for 10-12 minutes until the roux turns golden brown.

Sauté the Holy Trinity

  • Add the diced bell pepper, onion, and celery to the roux. Cook for 5-7 minutes until softened and aromatic.
  • Stir in the minced garlic and cook for an additional minute.

Build the Gumbo Base

  • Gradually pour in the seafood stock while stirring to avoid lumps.
  • Add thyme, oregano, cayenne, salt, white pepper, and bay leaf. Stir well and bring to a simmer.

Incorporate the Okra

  • Add the frozen cut okra to the gumbo base. Let it simmer for 15 minutes to thicken the broth and meld the flavors.

Add the Sausage

  • Stir in the sliced andouille sausage. Simmer for 10 minutes to allow the smoky flavor to infuse the gumbo.

Add the Seafood

  • Add shrimp, lump crab meat, and oysters (including their liquor). Cook for 5-7 minutes until the shrimp turn pink and the oysters are tender.

Adjust the Seasoning

  • Taste the gumbo and adjust the salt, cayenne, or pepper to your preference.

Serve and Garnish

  • Ladle the gumbo into bowls and garnish with chopped parsley. Serve hot with steamed rice or crusty bread.
Keyword Seafood gumbo