A Mouthwatering Southern Seafood Gumbo Recipe

Welcome, fellow lovers of southern cuisine! I have a recipe that is sure to transport you straight to the heart of Louisiana. This dish is perfect for seafood enthusiasts: my mouth-watering Southern Seafood Gumbo.

Gumbo is an iconic dish that carries with it the rich blend of cultures and flavors that make up the history of New Orleans. The dish pops with the boldness expected of Cajun and Creole cuisine, elevating itself as one of the most quintessential dishes in America.

This gumbo recipe combines succulent shrimp, flaky catfish fillets, sweet onion, green bell pepper, juicy tomatoes, zesty cayenne pepper, chopped okra and more with a roux base of flour and oil that adds a velvety texture. It’s a soul-warming bowl of Louisiana-styled goodness.

The amount of ingredients may look daunting at first, but have no fear. As we take it step by step together, you will find yourself enjoying the easy rhythm of cooking this authentic gumbo recipe. Trust me, it’ll be worth every minute spent in the kitchen.

So let’s get started on this journey together and bring some Southern-style flavor to your dinner tonight!

Why You’ll Love This Recipe

Southern Seafood Gumbo
Southern Seafood Gumbo

Attention, all gumbo lovers out there! Have you ever craved a luscious bowl of Louisiana seafood gumbo? Look no further! This southern-style seafood gumbo recipe is the one you need to try. Trust me; your taste buds will thank you.

Firstly, our gumbo has a perfect balance of flavors that transports you straight to the streets of New Orleans. The combination of juicy shrimp, tender catfish fillet, and fresh okra creates an explosion of flavors in your mouth. The cayenne pepper and tomatoes add the final touch to spice things up.

Secondly, our recipe has an impressive list of Louisiana seafood ingredients that will make your taste buds dance with joy. The succulent shrimp, flavorful catfish fillet, and juicy crab meat will leave you begging for more. Moreover, our secret blend of Cajun seafood seasoning adds an extra dimension of flavor to the gumbo.

Thirdly, this recipe is incredibly versatile and easy to customize. You could substitute crawfish for shrimp or chicken and sausage for seafood. You could also add blue crab or king crab legs to make it even richer.

Lastly, our recipe is best served with hot cooked long-grain rice, which balances out the bold flavor explosion in every spoonful of gumbo. It’s perfect for chilly evenings when you need a warm and comforting meal that will fill you up and keep you warm.

In conclusion, this authentic Louisiana seafood gumbo recipe is everything you’re looking for in a southern-style dish. It’s versatile, flavorful, hearty, and easy to make with simple pantry ingredients. Give it a try and watch how quickly it becomes your new favorite comfort food.

Ingredient List

 A big pot of steamy seafood gumbo, a Southern signature dish
A big pot of steamy seafood gumbo, a Southern signature dish

Essential Ingredients

Here are the required ingredients to make this Southern Seafood Gumbo recipe. These ingredients come together in flavorful harmony to create a deliciously comforting and hearty gumbo dish that’s perfect for any occasion.

  • 1 cup cooked long-grain rice
  • 1 pound large shrimp, peeled and deveined
  • 1 pound catfish fillet, cut into bite-size pieces
  • 1 cup okra, sliced
  • ½ teaspoon cayenne pepper
  • 1 can diced tomatoes (14.5 ounces)
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • 1 green pepper, chopped
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 tablespoon cajun seasoning
  • 1 tablespoon garlic powder

Gumbo Ingredients

A good gumbo is all about the ingredients! Here are the key ingredients you’ll need for this recipe:

  • 2 cups all-purpose flour
  • 2 cups butter, divided
  • 1 pound andouille sausage, sliced
  • 2 tablespoons cajun seasoning
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery ribs, diced
  • 1 bunch green onions, chopped
  • Seafood stock (enough to make up to a gallon)
  • salt and freshly ground black pepper

Seafood Choices

The best seafood for gumbo varies depending on your preferences and location. This recipe uses Louisiana seafood, but you could swap it out for fresh seafood that is available in your area. Here are some options:

Shrimp Gumbo:

You can’t go wrong with shrimp gumbo! It’s one of the most popular ways to make gumbo. Here’s what you’ll need in addition to the essential ingredients:

  • Extra-large shrimp
  • Crab meat
  • Oysters

Crab and Sausage:

A seafood and sausage gumbo is equally delicious. Here’s what you’ll need in addition to the essential ingredients:

  • Blue crab (cleaned)
  • Chicken sausage

Chicken Gumbo:

Looking for a non-seafood option? Try making a chicken gumbo! This recipe uses the same base ingredients, but swaps out the seafood for chicken. Here’s what you’ll need in addition to the essential ingredients:

  • 2 pounds chicken breast or thighs, cut into bite-size pieces

Gumbo Base

The roux is the base of any good gumbo recipe. For this recipe, we’re making a dark roux. Here’s how to make it:

  1. In a large Dutch oven, melt 1 cup of butter over medium-high heat.
  2. Add in 2 cups of all-purpose flour and whisk until smooth.
  3. Reduce heat to medium-low and continue to cook, whisking frequently, for about 45 minutes, or until the roux turns a deep brown color.

Note: Be sure to stir frequently during this step so that the roux doesn’t burn!

The Recipe How-To

 Our secret ingredient makes this gumbo stand out from the crowd
Our secret ingredient makes this gumbo stand out from the crowd

Now, it’s time to get your hands dirty by cooking up some Louisiana-style seafood gumbo. This recipe packs a punch, so make sure you have all your ingredients ready to go.

Seafood Gumbo

  • 1 pound of shrimp *
  • 1 pound of catfish fillet
  • ½ pound of crab meat
  • 1 cup of okra, chopped into bite-sized pieces
  • 1 green bell pepper, chopped
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 cups of tomatoes, diced (canned is fine)
  • 8 cups of seafood stock
  • 2 tablespoons of olive oil
  • 1 cup of all-purpose flour
  • Salt and pepper to taste
  • Pinch of cayenne pepper

Cooked Long-Grain Rice

  • 2 cups of long-grain rice
  • 4 cups of water

Step 1 – Preparing the Ingredients

Begin by washing and deveining the shrimp, then set aside in a bowl. Cut the catfish fillet into small cubes and also place in another bowl. Take the crab meat out of the fridge and let it come to room temperature for at least an hour or two before using.

Next, chop up the okra into bite-sized pieces and set aside. In another bowl, add the green bell pepper, celery ribs, and onion that have been chopped into small pieces. Lastly, mince the garlic cloves and dice the tomatoes.

Step 2 – Making Roux

In a large soup pot or Dutch oven over medium-high heat (note: use caution when doing this step), pour oil in then add flour steadily with a whisk until dissolved. Stir constantly to prevent clumps from forming. Keep stirring for about 20-30 minutes, until the roux turns a deep brown color like melted chocolate. This is the most important part of the recipe, so be vigilant and do not leave the roux unattended.

Step 3 – Cooking Vegetables

Add in the onion, green pepper, celery, and garlic to the roux; stir until combined for 5 minutes or until it becomes tender. Once all the vegetables have softened and combined thoroughly with the roux, add in the diced tomatoes and cook for another 5 minutes.

Step 4 – Adding Seafood

Pour in the seafood stock slowly while whisking constantly until it has mixed well with the roux—add salt, cayenne pepper and ground black pepper. Then add cubed catfish and chopped okra to simmer on medium heat covering for 10 minutes.

Next, using a slotted spoon, add cooked rice to gumbo pot mixture combining then are starting to simmer again reduce heat to medium-low. Add shrimps, lump crab meat (optional) and let

Substitutions and Variations

 Dive into a bowl of this hearty and delicious gumbo
Dive into a bowl of this hearty and delicious gumbo

One of the great things about Southern Seafood Gumbo is that you can make endless substitutions and variations depending on what ingredients you have or your taste preferences. Here are a few ideas to inspire your creativity:

– Meat substitutions: Although this recipe calls for seafood, you can always switch it up with chicken or sausage. Try using chicken thighs instead of shrimp or add spicy Andouille sausage for a more hearty gumbo.

– Vegetable substitutes: If okra isn’t available in your area, substitute it with sliced zucchini or green beans. You can also add diced carrots, squash, or mushroom to the mix.

– Thickeners: A traditional roux made with flour and oil is used to thicken gumbo. However, if you’re gluten-free or looking for a lighter option, try using cornstarch as a thickener instead.

– Spice level: If you don’t like too much heat, adjust the amount of cayenne pepper in the recipe to your liking. Or add a few drops of hot sauce for an extra kick.

– Seafood options: Depending on where you live, you may not be able to find some of the seafood ingredients called for in this recipe. Feel free to use whatever seafood is available and in season in your area such as blue crab, king crab legs, or even crawfish.

Experimenting with different combinations will create new and exciting flavors so don’t be afraid to get creative and explore new flavor profiles!

Serving and Pairing

 Let the aroma of this gumbo fill your kitchen and your soul
Let the aroma of this gumbo fill your kitchen and your soul

Now that your Louisiana Seafood Gumbo is cooked and ready to be served, let’s talk about how to make the most out of its flavors! This dish is incredibly rich, complex and intense. A bowl of gumbo has everything: from fresh seafood meat to spicy cayenne pepper and okra slime.

To balance out the richness of your Seafood Gumbo, a refreshing green salad would pair beautifully with it. A light vinaigrette dressing can break up the fat in the gumbo, while also adding some acidity to enhance the flavors even further.

If you’re looking for something more elaborate, a classic Creole-style cornbread or a warm slice of French bread will complement your Southern gumbo splendidly. The cornbread’s sweet and crumbly texture provides a perfect contrast to the spiciness of the gumbo, which in turn can make for a delicious savory-sweet combination.

For those who prefer a drink pairing option, grab a glass of chilled rosé or crisp white wine to wash down the dish’s intensity. It’ll provide a lovely fruity balance for seafood, bright acidity of tomatoes and okra, and tolerable heat from spices in the gumbo.

In terms of serving size at home, Louisiana Seafood Gumbo is best enjoyed family-style. Gather all your friends and family around the dinner table, serve freshly cooked long-grain rice at the center of the table, ladle your Seafood Gumbo over it, and enjoy!

Remember that gumbo is always better when shared with others. So grab your friends, put on some good music with some New Orleans jazz – we recommend Dr.John or Louis Armstrong – and enjoy comfort food at its finest.

Make-Ahead, Storing and Reheating

 A medley of seafood cooked to perfection in a rich and roux-based sauce
A medley of seafood cooked to perfection in a rich and roux-based sauce

When it comes to gumbo, it’s a dish that’s even better on the second day. So, it’s great to know that you can make it ahead of time to save yourself some time and stress in the kitchen.

Gumbo also freezes very well, and you can store it in an airtight container for up to three months. Pro tip: to avoid freezer burn, pour the gumbo into a zip-lock bag, squeeze out all the air and freeze flat.

Reheating your gumbo is simple and quick. You can reheat it on low heat on your stovetop, stirring occasionally until heated through. Alternatively, you can also use a microwave-safe container and heat until warm, stirring every 30 seconds.

Keep in mind that gumbo tends to thicken as it sits, so when reheating your leftovers, add some water or stock if needed to return the gumbo to its original consistency.

With these tips, you’ll be able to keep enjoying your delicious seafood gumbo long after its first serving!

Tips for Perfect Results

 This gumbo is packed with flavor and spice, a true Southern staple
This gumbo is packed with flavor and spice, a true Southern staple

To achieve a perfect and flavorful Southern seafood gumbo, there are some tips that you should consider. As a Southern cuisine chef, I am excited to share with you some of my go-to tips.

Firstly, when cooking the roux, it is crucial to continuously stir it with a wooden spoon to prevent it from burning. This will ensure that your roux forms perfectly and seamlessly combines with the seafood stock, resulting in a silky-smooth texture.

Secondly, make sure to devein and peel your shrimp properly before adding them to the gumbo. This may seem like an obvious step, but improperly preparing shrimp can affect the flavor profile and texture of the overall dish.

Thirdly, don’t skimp on the spices! The blend of cayenne pepper, paprika, and black pepper adds depth and character to this dish. However, be careful not to overdo it as Cajun seasonings can easily overpower other flavors.

Next, use fresh seafood whenever possible. Louisiana seafood is particularly exceptional for gumbo since its unique flavor profile accentuates the taste experience. Also, to prevent overcooking, add the seafood at the end of the recipe and cook only until done.

Moreover, for an added flavor punch which creates layers of umami flavor, cook bacon before adding it to the gumbo as it can genuinely enhance any dish.

Lastly, cooking rice may seem like a simple task; however, following these tips will ensure that your rice’s lightness and fluffiness complement your gumbo’s richness perfectly. Wash the rice thrice then boil in 2 cups of water (ratio being one cup rice: 2 cups water), wait for 18 minutes between high heat settings until fully cooked. Also serve immediately or store separately from soup if making ahead.

By following these tips above in addition to those provided in other sections of this recipe article, you can master this Southern seafood gumbo recipe and treat your taste buds to the deliciousness of this Cajun classic.


Now that you have the recipe and all of the tips for achieving perfect results, you may still have a few questions about this Southern Seafood Gumbo. In this FAQ section, I will answer some of the most common queries about gumbo preparation and cooking, seasoning, ingredient substitution, meal planning, and more.

What is the secret ingredient in gumbo?

I’ve heard through the grapevine that when it comes to crafting an outstanding chicken and sausage gumbo, there’s a secret ingredient that’s key to taking it to the next level: chicken stock. This tip has been passed down to me by a few good friends who know their way around a pot of gumbo.

What are the 2 rules of gumbo?

As a gumbo connoisseur, I highly recommend browning your sausages before adding them to the pot. Additionally, I advise against using any type of wieners, hot dogs, or franks in your gumbo. Lastly, it is important to dress and clean your crabs before adding them to the dish to avoid any unwanted debris or shells.

What Southern dish is like gumbo?

In addition to the beloved gumbo and jambalaya, there are a plethora of mouth-watering Creole and Cajun dishes that are worth exploring. These include classic favorites such as red beans and rice, dirty rice, étouffée, seafood boils, po’ boys and muffulettas, remoulade sauce, and maque choux.

Bottom Line

In conclusion, my Southern Seafood Gumbo recipe is a true winner. With its combination of Louisiana seafood, cajun spices, and classic gumbo ingredients, it’s sure to transport you straight to the heart of New Orleans with every bite. Whether you’re a gumbo aficionado looking for an authentic version or just someone who loves the taste of southern-style cooking, this recipe is a must-try.

And while this recipe may take some time and effort to make, the results are absolutely worth it. From the rich and savory broth to the tender shrimp and catfish fillet, each spoonful is packed with flavor and texture. Plus, with its versatility and customizable ingredients list, you can easily adapt this seafood gumbo to fit your own preferences and taste.

So what are you waiting for? Get ready to don your chef hat and start cooking up some Louisiana magic in your kitchen. With my detailed instructions, helpful tips, and tried-and-true methods, your Southern Seafood Gumbo will be the star of any occasion. Trust me, once you try it, you’ll understand why gumbo is such a beloved dish in the south – it’s simply irresistible.

Southern Seafood Gumbo

Southern Seafood Gumbo Recipe

I came across this wonderful gumbo recipe on Allrecipes.com. It was a big hit in my home. I hope you enjoy it as much as we do. This is a Taste of Home recipe.
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Prep Time 25 mins
Cook Time 35 mins
Course Main Course
Cuisine Fusion
Calories 187.8 kcal


  • 1 medium onion, chopped
  • 2 celery ribs, chopped with leaves
  • 1 green pepper, medium, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 46 fluid ounces spicy vegetable juice
  • 14 1/2 ounces tomatoes, diced undrained
  • 1/4 teaspoon cayenne pepper
  • 1 lb okra, sliced (frozen thawed)
  • 1 lb catfish fillet, cut into 3/4-inch cubes
  • 3/4 lb shrimp, uncooked medium, peeled and deveined
  • 3 cups cooked long-grain rice


  • In a large saucepan, saute the onion, celery, green pepper and garlic in oil until tender.
  • Stir in the V8 juice, tomatoes and cayenne; bring to a boil.
  • Reduce heat; cover and simmer for 10 minutes.
  • Stir in okra and catfish; cook 8 minutes longer.
  • Add the shrimp; cook about 7 minutes longer or until shrimp turn pink.
  • Place rice in individual serving bowls.
  • Top with gumbo.
  • NOTE: I've used precooked shimp with great success. Add at the end of cooking time just long enough to heat through.

Add Your Own Notes


Serving: 319gCalories: 187.8kcalCarbohydrates: 22.2gProtein: 14.9gFat: 4.7gSaturated Fat: 1gCholesterol: 73mgSodium: 401.6mgFiber: 3.1gSugar: 5.9g
Keyword < 60 Mins, Catfish, Gumbo, Healthy, Long-Grain Rice, Rice, Spicy, Stew, Stove Top
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