Seafood Gumbo

Seafood gumbo is a traditional Southern dish with a long history and a wide fan base. The dish originates from South Africa, and the word gumbo comes from the word “gombo” or “okra,” words that highlight the hero of this dish, the roux.

Whether you have made gumbo before or want this seafood gumbo recipe to be your first attempt, you likely already know that foodies and Southerners can get excited, and heated, about their gumbo.

Gumbo is a stew-type dish typically made with pork meat and seafood and the seasonings of your choice. Use this easy seafood gumbo recipe if you’ve never made gumbo before, or, if you have and want to bring it back to the basics.

This seafood gumbo recipe is packed with flavor.

Trust me, this seafood gumbo recipe is packed with flavor.

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Why do I love Seafood Gumbo?

Tradition, flavor, and comfort are the markers of this dish that make people fight over it.

• Tradition: Gumbo is comfort food, and every good comfort dish starts with tradition.
• Flavor: It’s all here. For every variation of gumbo, everything you want and more is in one pot.
• Easy: Once the roux is done, the dish cooks itself.

What are the 2 rules of gumbo?

Rule one, make the roux at home. Spend 30 minutes perfecting it. They can tell if it is the store-bought roux. Rule number two. Gumbo is served with rice, and you want to watch that you have more gumbo than rice, or you begin treading into jambalaya territory.

How is gumbo traditionally made?

Gumbo is traditionally started with a roux which is flour and oil in the pot cooking for 30 minutes. Then you add the meats and flavors and begin to let all of that magic simmer on the stove for a good hour. This is a set-it-and-forget-it kind of meal that takes more time to prep for than to cook over the stove.

How to serve Seafood Gumbo?

Seafood gumbo is traditionally served over rice with more gumbo than rice on the plate. You can offset some flavors with fresh dinner rolls or biscuits. If your gumbo is a Cajun seafood gumbo recipe, bring some balance with the dinner with some bread.

Cooking Tips:

Prepare the chopped veg ahead of time and keep it in the fridge to toss into the pot when you are ready, and you save a lot of cook time. Take the time to perfect your roux. This gumbo recipe calls for 15 minutes but you can let it go to 30 if that is what your heart is saying.

Variations:

The most common variation of seafood gumbo is to swap out the trinity of meats. If you want a vegan gumbo, you can bring other textures into the dish as well, like potatoes or beans, and give the dish a different hero.

Ingredients:

• Canola Oil
• Flour
• Diced yellow onion
• Green bell pepper
• Red bell pepper
• Celery
• Minced garlic
• Frozen okra
• Water
• Louisiana Base Gumbo
• File powder
• Bay leaves
• Cajun seasoning
• Crab meat
• Worcestershire sauce
• Kosher salt
• Cayenne pepper
• Shrimp
• Mussels
• Crawfish tails
• Cooked white rice

How To Make Seafood Gumbo:

Step 1. Using a large stockpot, heat oil over medium to high heat for about 3 minutes

Step 2. Whisk in the flour to form a roux. Stir often for about 15-20 minutes or until the roux is a light brown color

Step 3. Add in the onion, green and red bell pepper, celery, garlic and frozen okra. Cook for about 5 minutes

Step 4. Add in the water, gumbo base, file, bay leaves, cajun seasoning, crab meat, Worcestershire sauce, kosher salt, and cayenne

Step 5. Bring the mixture to a boil and then allow it to simmer for 60 minutes

Step 6. Mix in the shrimp, mussels, and crawfish tails and allow to simmer for 10-15 minutes or until the seafood has cooked

Step 7. Serve over white rice and enjoy!

Seafood Gumbo

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 8

Use this easy seafood gumbo recipe if you’ve never made gumbo before, or, if you have and want to bring it back to the basics. This seafood gumbo recipe is packed with flavor.

5 from 1 vote

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Ingredients 

• 1 C Canola Oil
• 1 C Flour
• 1 ½ C diced yellow onion
• 1 C green bell pepper, chopped
• 1 C red bell pepper, chopped
• 1 C celery, chopped
• 3 tbsp minced garlic
• 1 – 8 oz bag of frozen okra
• 5 C of water
• 1 – 5 oz packet of Louisiana Base Gumbo
• 2 tbsp file powder
• 2 bay leaves
• 2 tsp cajun seasoning
• 1 – 8 oz container of crab meat, drained
• 3 tsp worcestershire sauce
• 2 tsp kosher salt
• 1 ½ tsp cayenne pepper
• 1 lb medium shrimp, peeled and deveined
• 16 oz mussels
• 1 – 8 oz package of crawfish tails
• Cooked white rice

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Instructions

• Using a large stockpot, heat oil over medium to high heat for about 3 minutes
• Whisk in the flour to form a roux. Stir often for about 15-20 minutes or until the roux is a light brown color
• Add in the onion, green and red bell pepper, celery, garlic and the frozen okra. Cook for about 5 minutes
• Add in the water, gumbo base, file, bay leaves, cajun seasoning, crab meat, worcestershire sauce, kosher salt, and cayenne
• Bring the mixture to a boil and then allow it to simmer for 60 minutes
• Mix in the shrimp, mussels, and crawfish tails and allow to simmer for 10-15 minutes or until the seafood has cooked
• Serve over white rice and enjoy!

Nutrition

Calories: 594kcal | Carbohydrates: 34g | Protein: 41g | Fat: 33g | Saturated Fat: 3g | Polyunsaturated Fat: 28g | Cholesterol: 219mg | Sodium: 1572mg | Fiber: 3g | Sugar: 5g

Author: Marta

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How to store Seafood Gumbo?

Seafood gumbo is a seafood dish and needs to be taken care of when you are storing. You want an airtight seal on the dish you are storing the gumbo in, and you don’t want to store it for too long. This easy seafood gumbo recipe is one that freezes well. Err on the side of caution and freeze if you aren’t sure what to do with your gumbo.

How to reheat Seafood Gumbo?

If frozen, thaw the gumbo thoroughly before you cook it. You can defrost it as you cook it if that will save you time. Put it in a pot and simmer. You don’t need to recook this seafood gumbo. Heating it through will bring back the same magic.

How much does Seafood Gumbo last on the fridge?

Seafood gumbo will last in the fridge up to three days, and can be frozen for as long as six months. This is not a dish you want to “let go” on or forget. If you aren’t sure, put it in the freezer and label it well. This will be just as tasty and reheated on those nights you don’t feel like cooking.

Can I make ahead Seafood Gumbo?

This seafood gumbo recipe, the ultimate Southern comfort food can be cooked ahead. This is another dish where letting the flavors marinate with themselves over time really makes it work even better sometimes than when it is fresh off the stove.

Related Recipes You Might Enjoy:

Sausage and Shrimp Gumbo – Here you have the flavor and heartiness of a traditional seafood gumbo with half of the cooking time. This sausage and shrimp gumbo is one dish you are going to love standing by the stove for.

Creole-Style Shrimp and Sausage Gumbo – As Emeril would say, here is where you will kick it up a notch. This Creole-Style Shrimp and Sausage Gumbo is one that cherishes the Creole cuisine founded in Louisiana with French, Native, German, and Spanish roots. It’s all here.