This Cajun Seafood Gumbo Is Fantastic

This very traditional Cajun seafood gumbo will become one of your all time favorites.

It uses a roux as the thickener instead of okra. In fact there is no okra in this recipe.

Make a seafood stock for this one. Load up on the fish carcasses as well as shrimp heads and shells left over after peeling the shrimp. Cook the stock long and slow to get the most out of the ingredients. At least 2 hours. This will make an intensely flavored stock that will raise the bar on your gumbo cooking. Add some andouille or smoked meat to ratchet up the flavor.

Fresh seafood will give the best results but you are safe in using frozen if fresh is not readily available.

This recipe is more of a traditional south Louisiana Cajun style commonly made in homes by Momma or Daddy. It is regularly made for any occasion such a church gathering, lawn party or tailgate party.

Cajun Seafood Gumbo


1 1/2 cups flour

1 cup oil

2 cups chopped onion

1 cup celery

1 cup green pepper

4 cloves garlic chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper

2 1/2 quarts seafood stock

3 bay leaves

2 cups andouille chopped

1 teaspoon Tabasco sauce

3 tablespoons parsley

3 pound shrimp tails peeled

1 pound crab meat

1 pound oysters shucked

Chopped green onions


Chop onions, green pepper, celery, garlic and set aside covered.

In a heavy pot or skillet add flour and oil to make a roux. See the roux instruction page for details. Use a heavy bottomed pot for this. Cast iron cookware is best. Brown the roux to milk chocolate color.

Add onions, green pepper, celery and garlic to roux when it gets to the right color and saute on low heat for 5-6 minutes. This is the trinity that is so important in gumbo making. Slowly add hot stock to the mixture, 1 cup at a time, stirring constantly until all is added. Bring to a boil then reduce heat to simmer. Cook for 30 minutes then add bay leaves, andouille, seasoning, Tabasco and parsley. Continue to simmer on low for 1 1/2 to 2 hours.

Add shrimp, crab and oysters and cook for 20 minutes on low heat. Cover and let stand for 15 minutes.

Serve with rice and sprinkle with green onions. Try it with toasted whole grain bread. A fresh garden salad with balsamic vinegarete goes nicely with this down home Cajun Seafood Gumbo.

Will serve 10-12.

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