Louisiana Seafood Gumbo Recipe


Dive into this savory gumbo featuring Louisiana blue crabs and shrimp.

When you think of Louisiana's Cajun and Creole cuisine, gumbo is one of the first dishes that comes to mind. Learn to make seafood gumbo with this iconic Louisiana recipe featuring Louisiana blue crabs and shrimp.

Get cooking tips by watching this 60-second instructional video! And check out this additional instructional video for how to make a roux.

Ingredients for the Seafood Gumbo:

  • 1 cup canola oil
  • 1 cup flour
  • 2 large onions, diced
  • 6 gumbo crabs
  • 1 stalk celery, diced
  • 1 green bell pepper, seeded and diced
  • 2 cloves garlic, minced
  • 1 cup fresh okra, sliced
  • Leaves from 1 sprig of fresh thyme
  • 2 quarts shellfish stock
  • 2 bay leaves
  • 1 pound medium Louisiana or wild American shrimp
  • 1 cup shucked oysters
  • 1 cup lump crabmeat
  • 1 cup minced green onions
  • Salt
  • Freshly ground black pepper
  • Creole or Cajun Seasoning
  • Worcestershire
  • Tabasco
  • 4–6 cups Basic Louisiana White Rice, cooked

Method of Preparation:

  1. Make a roux by heating the oil in a large cast-iron or heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to moderate and continue whisking until the roux takes on a deep brown color, about 20 minutes. Add the onions, stirring them into the roux with a wooden spoon. Reduce the heat to medium-low and continue stirring until the roux is a rich, dark brown, about 5 minutes more.
  2. Add the blue crabs and stir for a minute before adding the celery, bell peppers, garlic, and okra. Increase the heat to moderate and cook, stirring, for about 3 minutes. 
  3. Add the thyme, stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off any fat from the surface of the gumbo.
  4. Add the shrimp, oysters, crabmeat, and green onions to the pot and cook for 15 minutes. Season with salt and pepper, Creole Spices, Worcestershire, and Tabasco. Serve in bowls over cooked Louisiana white rice.

Serves 10