A bowl full of Seafood Gumbo.

Seafood Gumbo

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Nothing compares to my Momma’s seafood gumbo! So far, I have not tasted one as good as hers. That’s why I’m happy to share her recipe with you in hopes you give it a try and become a fan of her seafood gumbo, too!

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I know many of you have your own fabulous gumbo recipe written down somewhere or engraved on your heart. You may even have a trustworthy gumbo-making source that you heavily rely on. That’s great, but this post is for beginners and those who have shied away from gumbo-making, thinking it’s a difficult task, but it’s not.

On my annual Christmas visit back home, Momma graciously walked me through this adventure of seafood gumbo making. It had been a while since I experienced cooking one of these gumbos, so I appreciated the guidance. I’ll share the steps with you while they are fresh on my mind.

So let’s begin with a roux, where many Cajun dishes start. You may have even heard this before, “First, you make a roux!”

Seafood Gumbo Needs A Dark Rich Roux

First, Mama said I needed to make a dark roux. Darker than a chicken gumbo roux. Make it by using more flour and oil. I observed, constantly stirring, not to let it burn. The outcome was a beautiful, dark, rich color similar to chocolate fudge. Do you see the resemblance?

Black pot of dark roux.

This reminds me of my good friend’s story when she came home from school one day and found what looked like fudge on the kitchen counter. She quickly discovered it wasn’t after a spoonful of the surprisingly bitter taste had hit her tongue. That made her Momma laugh . . . she did not. The funny thing is that she did it more than once. That makes me laugh . . . and she is still not.

For a more in-deth guide to roux making go to A Roux Lesson. It will help if you are still apprehensive or nervous about making a roux.

Add Some Vegetables and Seafood Stock

The following ingredients to this delicious seafood gumbo are chopped vegetables and seafood stock. The stock can be purchased from the grocery store or homemade. They broth freezes well, and I was glad to have my friend’s hamomade brew in my freezer to add to this pot. It was so rich!

Rich stock poured into a large pot of dark roux.

Now, For The Seafood

After the roux and stock have simmered together, it’s time for the seafood. Don’t forget to ensure it’s free from small pieces of shell that sometimes get left in after peeling. Pass your hands through to catch and discard any extra strays.

Cleaning out shells from crab meat.

Since the shrimp take a little longer to cook, they are first added to the pot with some Cajun seasoning. I use Slap-Ya-Mama, Tony Chacherie’s, or my own Pink Cajun Seasoning Blend to add just the right flavor to the gumbo. This simmers together for about ten minutes, then the crab claw meat and oysters join the shrimp to cook for a few minutes longer.

Crab meat added to pot of gumbo.

Lastly, the chopped parsley and onion tops are thrown in and given a stir before the gumbo is served over a scoop of cooked rice.

Chopped parsley and onion tops added to pot of gumbo.

See how easy it is? It may be different from how you are used to cooking, but it’s really a simple dish.

Cajuns have been making gumbo for years, and not much has changed. It’s still a basic dish made with roux or okra, vegetables, water, meat, and seasonings. You can use whatever you have on hand and still make a tasty meal like this Chicken Gumbo, Simply Classic Cajun. Besides, every gumbo has its own taste; they’re never quite the same.

Ca c’estbon! (meaning: That is good!)

More Seafood Recipes

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A bowl full of Seafood Gumbo

Seafood Gumbo

We begin this classic seafood gumbo with an extra dark roux then boost the shrimp, crab, and oyster flavors with seafood stock. The gumbo simmers to a delicious end with fresh chopped parsley and green onion tops for added flavor and color.

  • Total Time: 1 hour 20 minutes
  • Yield: 3 quarts 1x


  • 3/4 cup oil
  • 3/4 cup all-purpose flour
  • 1 large onion, chopped (1 1/4 cup)
  • 2 celery ribs, chopped (1 cup)
  • 1 large green bell pepper, chopped (1 cup)
  • 3 cloves garlic, pressed or finely chopped
  • 4 cups seafood stock
  • 2 pounds raw shrimp, peeled and cleaned
  • 1 pound crab claws, peeled and cleaned
  • 1 pound raw oysters, shucked and cleaned
  • 21/2 teaspoons Cajun seasoning
  • 1/2 teaspoon salt
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh green onion tops, chopped


  1. Cook the oil and flour in a heavy black cast iron pot over medium heat, stirring until the roux is the color of dark chocolate fudge.
  2. Add the onions, celery, and pepper and cook for 10 minutes, adding the garlic during the last few minutes of cooking.
  3. Transfer the roux mixture to a large gumbo pot, add the seafood stock, and simmer on medium heat for 30 minutes, covered with a small crack in the lid, so it doesn’t boil over.
  4. Add shrimp and seasonings, then cook on medium-low heat to simmer for 10 minutes.
  5. Add crab and oysters and continue simmering for 5 minutes more.
  6. Taste the juice and adjust the seasoning if needed.
  7. Stir in parsley and onion tops, simmer a few minutes more and serve over cooked white rice.


  • Ensure seafood is free of shells, sand, and/or grit by passing them through your fingers before adding them to gumbo.
  • The oysters, parsley, and onion tops are optional, making the gumbo still very tasty without them.
  • Author: Louisiana Woman
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Seafood/Main Dish/Appetizer
  • Method: Sauteeing/Stewing
  • Cuisine: Cajun

Keywords: seafood gumbo

A bowl of seafood gumbo.

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“The foundation stones for a balanced success are honesty, character, integrity, faith, love, and loyalty.”

– Zig Ziglar

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