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Steaming bowl of seafood gumbo with shrimp, crab, and oysters in rich brown broth served over white rice, garnished with green onions

Seafood Gumbo Recipe

Harrison chef
Seafood Gumbo Recipe: A Classic Louisiana Favorite with Shrimp, Crab, and Oysters.Each one is unique in tone and focus — so you can choose the version that best fits your brand voice or platform.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Main Course / Stew
Cuisine Cajun / Creole (Louisiana)
Servings 6
Calories 320 kcal

Ingredients
  

For the Roux:

  • ½ cup vegetable oil
  • ½ cup all-purpose flour

For the Cajun Base:

  • 1 large onion chopped
  • 1 green bell pepper diced
  • 2 celery stalks diced
  • 3 cloves garlic minced

Seafood:

  • 1 lb shrimp peeled and deveined
  • ½ lb lump crab meat
  • ½ lb oysters drained (liquor reserved)
  • ½ lb white fish catfish, snapper, or cod, cut into chunks

Broth & Seasoning:

  • 4 cups seafood stock
  • 1 14 oz can diced tomatoes (optional)
  • 2 bay leaves
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp Cajun or Creole seasoning
  • ½ tsp cayenne pepper
  • Salt & pepper to taste

To Finish:

  • 2 tbsp chopped parsley
  • 4 green onions sliced
  • 1 tbsp lemon juice
  • Cooked white rice for serving

Instructions
 

  • Make the Roux: Whisk flour into hot oil and stir constantly until dark brown (15–20 minutes).
  • Add the Trinity: Stir in onion, bell pepper, celery, and garlic. Cook until softened.
  • Build the Base: Add stock, tomatoes, and all seasonings. Simmer 30–35 minutes.
  • Add Seafood: Stir in fish first, then shrimp, crab, and oysters. Simmer 5–7 minutes.
  • Finish & Serve: Stir in parsley, green onions, and lemon juice. Serve over rice with hot sauce and bread
Keyword seafood gumbo recipe, Cajun gumbo, Creole gumbo, Louisiana seafood stew, shrimp and crab gumbo