A Seafood Gumbo Recipe With A Flavor You Will Relish

This seafood gumbo recipe is a wonderful classic and is commonly served in New Orleans homes and restaurants during the hot and humid Louisiana summer. It is made without a roux but is rich and hearty none the less.

I truly love this particular recipe during the summer months as it is not as filling as one made using roux as the thickener.

With that said though I must add that it makes for a hearty meal and will satisfy even the most hungry man.

Try serving this gumbo without rice as an appetizer before dinner. Your guests will absolutely love it as a first course. Be careful though as they will ask for seconds and may cause some diners to skip your main course.

If you prefer gumbo that is more robust and rich, then consider a different New Orleans gumbo recipe. Click here for another traditional Louisiana Cajun gumbo recipe that will truly please you.

Seafood Gumbo Recipe New Orleans Style


4 strips bacon

1 cup fresh chopped onions

1 cup fresh chopped celery

1 cup fresh chopped green pepper

2 garlic cloves minced

1 teaspoon thyme

1 teaspoon oregano

1 teaspoon basil

1 teaspoon black pepper

1 teaspoon TABASCO sauce

1 teaspoon Ragin Cajun Original Seasoning

2 1/2 quarts chicken stock or seafood stock

1 can tomatoes chopped (28 ounce)

1 pound sliced okra (you can use frozen)

1 1/2 cup diced andouille sausage or tasso (any lean smoked sausage will work)

1 pound fresh fish fillet diced (fresh redfish, grouper, flounder, cod or similar is best but catfish is good too)

2 pounds raw shrimp peeled

1/2 pound scallops diced (optional and oysters or clams can be substituted)

1/2 pound fresh crab meat (claw meat is best)

1 cup white wine


Brown bacon in a large heavy pot. Cast iron is best. Add vegetables and saute until all is tender. Add spices, salt, stock, tomatoes okra and andouille (or Tasso).

Bring to a slow boil then reduce heat to low and cook uncovered for 1 hour. This cooking time is not precise but longer is better and be careful you don't loose too much liquid. If for some reason the liquid cooks down more than you like just add a little more stock or water.

Stir gently every 15 minutes. If you are in a rush you can simmer 30 minutes instead of an hour. But cooking longer on low heat makes the flavors meld much better and yields more flavorful results.

Add the shrimp, crab, fish and scallops along with the wine and cook on low heat another 30 minutes and no more. If you will not serve the gumbo immediately turn off the heat and cover.

This delicious New Orleans gumbo must be served in a bowl. I like the Tabasco Gumbo Bowls available from Cajun Grocer.

Serve with rice. Yum!!!!!! A fresh green salad and hot french bread should be served also. Potato salad in the Gumbo is a New Orleans thing and makes for very good eating.

This recipe will serve 10-12.

Return To Top Of This Seafood Gumbo Recipe Page

Return to Seafood Gumbo Recipes page

Return to Home page