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Simple Louisiana Seafood Gumbo Recipe

This authentic Louisiana Seafood Gumbo captures the soulful depth of Southern cuisine through a dark roux, the iconic holy trinity, premium seafood, and bold Creole seasoning. A true cultural centerpiece, this gumbo layers rich flavors slowly to deliver a comforting, unforgettable dish.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Louisiana Creole
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 lb andouille sausage sliced
  • 1 lb shrimp peeled and deveined
  • 1 lb crab meat
  • 1 green bell pepper chopped
  • 2 celery stalks chopped
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 bay leaves
  • 1 tsp dried thyme
  • 6 cups chicken or seafood stock
  • 1 cup sliced okra or 1 tbsp filé powder
  • 1 tbsp Cajun seasoning
  • 1 tbsp Worcestershire sauce
  • Hot sauce to taste
  • Salt and pepper
  • 2 green onions chopped
  • Fresh parsley chopped
  • Cooked white rice for serving

Method
 

  1. Combine flour and oil in a Dutch oven and cook over medium heat, stirring constantly for 20–30 minutes until a deep chocolate-brown roux forms.
  2. Add bell pepper, celery, onion, and garlic. Cook 8–10 minutes until softened.
  3. Stir in andouille sausage, bay leaves, thyme, and Cajun seasoning. Cook 5–7 minutes.
  4. Pour in stock. Bring to a boil, then reduce heat and simmer 45 minutes.
  5. Add shrimp and crab meat during final 5–7 minutes of cooking.
  6. If using filé powder, add it in the last 5 minutes without boiling.
  7. Season with Worcestershire sauce, hot sauce, salt, and pepper.
  8. Remove bay leaves and garnish with green onions and parsley.
  9. Serve hot over steamed white rice.

Notes

Never rush the roux—its deep color is essential for authentic flavor. Add seafood only at the end to prevent overcooking. Filé powder should never be boiled after adding.