Name: Creole Seafood Gumbo
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Ingredients: ½ cup vegetable oil; ½ cup all-purpose flour; 1 medium onion, finely chopped; 1 green bell pepper, finely chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 can diced tomatoes; 6 cups seafood or chicken stock; 2 bay leaves; 1 tsp thyme; 1 tsp smoked paprika; ½ tsp cayenne pepper; 1 tsp salt; ½ tsp black pepper; 200 g andouille sausage, sliced; 200 g lump crab meat; 400 g raw shrimp, peeled and deveined; 2 cups cooked white rice; ¼ cup chopped parsley; 2 green onions, sliced; Hot sauce (optional, for serving)

DifficultyBeginner

CategoryFish, Pork, Rice, Seafood, Soups

Creole Seafood Gumbo is a rich, aromatic, and deeply satisfying dish that captures the heart of Louisiana’s culinary soul. Rooted in the vibrant traditions of New Orleans, this gumbo blends French, African, and Caribbean influences into a bold, savory stew teeming with seafood treasures.

Yields6 Servings

Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

Roux

½ cup vegetable oil

½ cup all-purpose flour

Gumbo Base

1 medium onion, finely chopped

1 green bell pepper, finely chopped

2 celery stalks, chopped

4 cloves garlic, minced

1 can diced tomatoes

6 cups seafood or chicken stock

2 bay leaves

1 tsp thyme

1 tsp smoked paprika

½ tsp cayenne pepper

1 tsp salt

½ tsp black pepper

Proteins

200 g andouille sausage, sliced

200 g lump crab meat

400 g raw shrimp, peeled and deveined

Extras

2 cups cooked white rice

¼ cup chopped parsley

2 green onions, sliced

Hot sauce (optional, for serving)

Make the Roux

In a heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Whisk in the flour and stir constantly until it darkens to a deep chocolate brown — about 15–20 minutes. Don’t walk away!

Sauté the Holy Trinity

Add onion, bell pepper, and celery. Cook until softened (5–7 minutes). Stir in garlic and cook 1 minute more.

Build the Base

Stir in the diced tomatoes, then slowly pour in the stock while stirring. Add bay leaves, thyme, paprika, cayenne, salt, and pepper. Bring to a simmer.

Simmer the Gumbo

Add sliced andouille sausage. Simmer uncovered for 45 minutes, stirring occasionally.

Add the Seafood

Add shrimp and crab meat. Simmer for 5–7 minutes until the shrimp are pink and cooked through.

Serve

Spoon gumbo into bowls over a scoop of cooked white rice. Garnish with chopped parsley and green onions. Add hot sauce to taste.

Pairing Suggestions

Drink: A cold Sauvignon Blanc or a hoppy IPA
Bread: Cornbread or crusty French baguette
Side: Cajun-style collard greens or okra fries

Ingredients