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A hot, steaming bowl of gumbo recipe filled with shrimp, sausage, and okra

Seafood Lover's Gumbo

This rich and flavorful Seafood Lover's Gumbo is packed with your choice of shrimp, crab, or a medley of seafood, simmered in a dark roux with aromatic vegetables and spices. Perfect for a hearty meal, customize it with tomatoes or okra to your preference.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 450 kcal

Equipment

  • Dutch oven
  • Whisk

Ingredients
  

Roux & Aromatics

  • 1 cup all-purpose flour
  • 1 cup vegetable oil
  • 2 yellow onions chopped
  • 2 stalks celery chopped
  • 1 green bell pepper chopped
  • 4 garlic minced

Liquid & Seasoning

  • 8 cups seafood stock
  • 1 diced tomatoes undrained (optional, for tomato-based version)
  • 1 cup okra fresh or frozen (optional, for okra-based version)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 0.5 teaspoon cayenne pepper
  • Salt and black pepper to taste

Seafood

  • 1 lb large shrimp peeled and deveined
  • 1 lb lump crab meat picked over for shells
  • 1 lb medium shrimp peeled and deveined
  • 0.5 lb scallops
  • 0.5 lb firm white fish such as snapper or cod, cut into 1-inch pieces
  • 1 cup mussels or clams scrubbed (optional)

For Serving

  • 0.25 cup fresh parsley chopped
  • 0.25 cup green onions chopped
  • Hot sauce for serving

Instructions
 

Make the Roux

  • Heat oil in a Dutch oven over medium heat, then gradually whisk in flour until smooth.

Cook Roux

  • Cook the roux for 20-30 minutes, stirring constantly until it reaches a dark chocolate color, then remove from heat and set aside.

Sauté Trinity

  • In the same pot, sauté onions, celery, and bell pepper until softened, about 8-10 minutes; stir in minced garlic and cook for another minute.

Combine and Simmer

  • Carefully add the cooked roux back to the pot with vegetables, then gradually whisk in seafood stock to prevent lumps.

Add Flavor Builders

  • Stir in bay leaves, thyme, cayenne pepper, salt, and black pepper; optionally add diced tomatoes for tomato-based gumbo or okra for okra-based gumbo.

Simmer Gumbo

  • Bring the gumbo to a gentle simmer, then reduce heat to low, cover, and cook for 30 minutes to 1.5 hours, stirring occasionally.

Add Seafood (Shrimp & Crab)

  • For Shrimp & Crab Gumbo, add shrimp and crab meat during the last 5-7 minutes of cooking, stirring gently until shrimp turn pink and crab is heated through.

Add Seafood (Mixed Medley)

  • For Mixed Seafood Medley, add white fish and scallops during the last 5-7 minutes, and if using, mussels or clams until they open; add shrimp during the last 3-4 minutes until pink.

Taste and Adjust

  • Remove bay leaves, then taste the gumbo and adjust seasonings as needed.

Garnish and Serve

  • Ladle hot gumbo into bowls; garnish with fresh parsley and green onions, and serve immediately with white rice and hot sauce.

Notes

The cooking time for the roux is crucial for flavor and color. Don't rush it! For a thinner gumbo, add more stock. Serve with crusty bread for dipping.