Seafood Gumbo

Seafood gumbo is one of those dishes that makes you pause between bites, look up, and just appreciate the bowl in front of you. It’s hearty, messy in the best way, and loaded with shrimp, flaky fish, sweet crab, and smoky oysters — all simmered down in a dark, soulful roux packed with Cajun flavor.

This is the kind of recipe I love making on a Sunday when I don’t want to be rushed. When the house smells like garlic and pepper for hours, and you’re practically counting down to dinner time. I’ve played around with different gumbos over the years — chicken and sausage, even a veggie gumbo with loads of okra — but this seafood version? It’s easily my favorite.

What You’ll Need

For the Gumbo Base

• ¾ cup vegetable oil (Peanut oil works too if you want a little nuttier flavor)
• ¾ cup all-purpose flour (for that essential roux)
• 1 large onion, chopped
• 1 large green bell pepper, diced
• 2 jalapeno peppers, chopped (optional, but I like the kick)
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 2 cups okra, sliced (frozen or fresh — both work)
• 12 oz amber beer (adds great depth, but stock works fine too)
• 5 cups seafood stock (or chicken stock if that’s what’s on hand)
• 1 tbsp Cajun seasoning (I use a homemade mix — more on that below)
• 1 tbsp cayenne pepper (adjust to your heat level)
• ½ tsp dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 2 tsp Worcestershire sauce
• 1 tsp hot sauce (I usually add more)
• ½ cup chopped parsley, for finishing

For the Seafood

• 1 lb shrimp, peeled and deveined
• 1 lb white fish like snapper, catfish, or whatever you can get fresh
• 1 lb crab meat (lump or claw meat — both work beautifully)
• ½ lb oysters, smoked or fresh (I’ve used both, and they each bring their own magic)

For Serving

• Cooked white rice
• Extra parsley, chili flakes, hot sauce, and chili oil

How I Make Seafood Gumbo at Home

The Roux Is Everything

Start by heating the oil in a heavy pot — I use my enameled Dutch oven. Once hot, whisk in the flour. From here, patience is key. I keep the heat medium and stir constantly. My goal is a roux that’s the color of dark chocolate — rich, almost smoky.

This part takes 25–30 minutes, sometimes longer depending on your stove. Don’t walk away from it — I’ve done that once, and let’s just say burnt roux smells like regret.

Build the Base

Once the roux’s ready, toss in the onion, bell pepper, celery, garlic, and okra. Cook for about 5 minutes, stirring occasionally. The okra will lose that sliminess and become part of the thick, flavorful base.

Then in goes the beer (if using), stock, spices, Worcestershire, hot sauce — the works. Bring the whole pot to a boil, then turn the heat way down. Let it simmer uncovered for at least an hour. Longer if you have the time — the flavor only gets better.

Add the Seafood

Once your gumbo smells so good the neighbors are peeking over the fence, add in the seafood. Shrimp, fish, crab, oysters — all of it. Stir gently and let it cook for about 10 minutes until everything is just cooked through.

Right before serving, stir in the parsley. I love a hit of freshness at the end to brighten everything up.

Serve It Up

I serve mine over a scoop of rice in wide bowls with hot sauce on the side. Sometimes I top it with green onions or a drizzle of chili oil. Oh, and potato salad on the side? That’s a Southern twist worth trying — trust me.

A Few Tips from My Kitchen

• Go slow on the roux — This dish is all about depth of flavor, and that dark roux gives it soul.
• Use what seafood you have — No oysters? No problem. I’ve made this with just shrimp and tilapia before. Still amazing.
• Add sausage if you like — Andouille sausage adds smoky richness. Sometimes I toss in a few slices if I want something heartier.
• Tomatoes are optional — For a more Creole-style gumbo, you can add a can of diced tomatoes or a splash of tomato sauce before the simmer.
• Homemade stock makes a difference — I keep shrimp shells in a bag in the freezer and use them to make quick seafood stock. It’s such a great way to add flavor without spending extra.

Making It Ahead of Time

Seafood gumbo actually tastes better the next day — the flavors settle and deepen overnight. Just keep the rice separate until you’re ready to serve. If you’re planning for a crowd or batch cooking, this is a perfect recipe to make a day ahead.

Serving Ideas

I usually keep it classic with rice, but here are a few ways we’ve enjoyed it:

• Over grits for a Southern twist
• With cornbread on the side (so good for dipping)
• Topped with green onions and crispy fried shallots for a little crunch
• With a simple coleslaw to cool things down if the heat sneaks up on you

Storing Leftovers

This gumbo keeps well in the fridge for up to 5 days. I let it cool completely, then store it in airtight containers. For freezing, skip the rice and freeze just the gumbo base for up to 3 months. It reheats beautifully on the stove — just thaw overnight in the fridge.

Yield: 8

Seafood Gumbo

Print

A rich, comforting Southern seafood gumbo packed with shrimp, fish, crab, and oysters in a deep, flavorful roux. Perfect for cozy nights or whenever you crave bold Cajun flavors.

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Ingredients

For the Gumbo Base:

• ¾ cup peanut oil (or vegetable oil)
• ¾ cup all-purpose flour
• 1 large yellow onion, chopped
• 1 large green bell pepper, chopped
• 2 stalks celery, diced
• 2 jalapeños, chopped (optional for heat)
• 4 garlic cloves, minced
• 2 cups chopped okra
• 12 oz amber beer (can sub with seafood stock)
• 5 cups seafood stock (adjust to preferred thickness)
• 1 tbsp Cajun seasoning (or more to taste)
• 1 tbsp cayenne pepper (optional, adds a spicy kick)
• 2 tsp kosher salt
• ½ tsp dried thyme
• 2 bay leaves
• 2 tsp Worcestershire sauce
• 1 tsp hot sauce (plus more for serving)
• ½ cup fresh parsley, chopped

For the Seafood:

• 1 lb medium shrimp, peeled and deveined
• 1 lb firm white fish (like catfish, red snapper, or grouper), cut into chunks
• 1 lb lump crab meat
• ½ lb smoked oysters (or freshly shucked if available)

For Serving:

• Steamed white rice
• Fresh parsley
• Extra hot sauce, chili flakes, or chili oil for garnish

Instructions

1. Start by heating the oil in a large heavy-bottomed pot over medium heat. Sprinkle in the flour and whisk constantly to make your roux. Keep stirring—it’ll take around 25–30 minutes for the roux to turn a deep golden brown, like peanut butter or even a shade darker. Don’t rush this part—it’s the soul of your gumbo.
2. Once your roux is ready, toss in the chopped onion, bell pepper, celery, garlic, and okra. Cook for about 5 minutes, stirring often, until the vegetables soften and the okra loses its slimy texture.
3. Next, pour in the beer (or more stock if skipping alcohol), followed by the seafood stock. Stir in the Cajun seasoning, cayenne (if using), salt, thyme, bay leaves, Worcestershire sauce, and hot sauce. Bring everything to a gentle boil.
4. Reduce the heat and let it simmer low and slow for about an hour or more. The longer it simmers, the deeper the flavor gets—so don’t rush this either.
5. About 10 minutes before you’re ready to eat, gently fold in the shrimp, fish, crab, and oysters. Let them cook through—they’ll turn opaque and tender in just minutes.
6. Finish with a handful of fresh parsley and adjust seasoning to taste.
7. Ladle the gumbo into bowls over fluffy white rice. Top it with more parsley, your favorite hot sauce, or a sprinkle of chili flakes if you like it fiery.

Notes

• Seafood cooks quickly—so don’t overcook after adding it at the end. Taste and tweak spice levels to your liking. This gumbo can be made ahead and tastes even better the next day.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 697Total Fat 33gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 24gCholesterol 316mgSodium 2003mgCarbohydrates 30gFiber 3gSugar 3gProtein 65g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

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Quick FAQ

Can I skip the beer?
Absolutely. Just add extra stock in its place.

What’s the best fish to use?
Go with whatever white fish is fresh. I’ve used catfish, cod, and even tilapia when it’s what I had.

Is gumbo always spicy?
Not necessarily. You control the heat with the amount of cayenne and hot sauce. I like it bold, but it’s easy to scale back.

Can I make it without okra?
Yes, though I love the texture it adds. You can sub in extra celery or stir in file powder at the end for thickening.

Let me know if you give this one a try — I always love hearing how folks tweak their gumbo. Whether you keep it traditional or play with the ingredients, this is one of those comforting, flavorful dishes that brings people together around the table.

Try Other Fish Recipes:

Adobong Hito (Filipino Catfish Adobo)

Baked Whole Catfish

Steamed Cod Fish