By

Wendy Stoltz / Last Modified On October 21, 2024

This seafood gumbo is a rich, flavorful stew packed with crab meat, shrimp, and fish, embodying Southern-style cooking. Learn how to make this comforting dish with our tips and techniques for making a well-developed, tasty broth every time.

Seafood Gumbo Recipe

If you've never had gumbo before, you need to try it now! Especially if you enjoy a stew with the nuances of different depths of flavor and spice. Gumbo is a symbol of Louisiana's diverse cultural influences, combining French, African, Spanish, and Native American traditions.

It's a hearty and flavorful stew from Louisiana, blending Creole and Cajun cuisine elements, though my recipe is much closer to a Creole style. That's because it uses tomato and seafood in the recipe!

Gumbo in general is known for its rich, thick broth and bold, spiced flavors. And some of these New Orleans dishes include a variety of ingredients, such as seafood (shrimp, crab, oysters), chicken, sausage (andouille), and vegetables like okra, onions, celery stalks, and bell peppers, also known as the "holy trinity" in Cajun cooking.

I'm going to try a big bowl of gumbo and every possible variety I can. And if you're craving those Southern flavors like I do, give these flaky gluten-free biscuits. They're a popular option, especially with soups. And don't forget gluten-free hush puppies. They're another famous Southern dish!

Why You’ll Love This Recipe

Flavorful dish – There's nothing cozier in my opinion than a hearty flavorful stew the type that warms you up on a cold evening.

Customizable well-rounded dish – You can change up the protein by adding andouille sausage, and other veggies and even omit the tomatoes depending on if you want Creole or Cajun style.

Easy to make – It's such a simple dish to make once you’ve mastered the broth technique, which is not that hard to do.

Main Ingredients In Seafood Gumbo

Shrimp – Peeled and deveined, the shrimp cook quickly, absorbing the rich gumbo broth.

Firm White Fish Fillet – We like to use halibut, cod, or white fish.

Crab Meat – Adds a sweet and rich flavor to the meal.

Shrimp Broth – This is the base of the gumbo, bringing such a great depth of flavor. You can substitute it with vegetable broth. Try both and let me know your favorite.

Gluten-Free All Purpose Flour – Gluten-free flour is used for making the signature dark roux, which thickens the gumbo.

Okra – Has a slightly earthy taste if you’ve never tasted it. The okra is a natural thickener, giving the gumbo its signature texture.

Cajun Seasoning – This is a blend of paprika, cayenne, garlic, and herbs. Be sure to check all seasonings, if you are not sure which spices, seasonings, and herbs are gluten-free read this resource or refer to the ingredient label. Also, be aware of cross-contamination. 

Crab Boil – If you are new to this, crab boil contains a blend of mustard seeds, coriander seeds, cayenne pepper, bay leaves, allspice, cloves, black peppercorns, cinnamon sticks, dill seeds, and sometimes lemon peel and a slightly spicy seasoning mix. You can buy these pre-made from your local grocery store. Make sure the contents are gluten-free, or experiment by making your own.

Green Bell Peppers, Celery, and Onions – These vegetables form the foundation of the dish.

Tomatoes (optional) – For a Creole-style gumbo, tomatoes add a touch of sweetness. Leave it out if you are going for more of a Cajun-style gumbo. Note that mine relies on tomato flavor to really bring out the seafood. That's why I opted for a Creole seafood gumbo recipe instead of a Cajun gumbo.

Equipment needed for this Seafood Gumbo

Large heavy-bottomed soup pot or Dutch oven – We use this for cooking the gumbo, building the roux, and simmering all the ingredients.

Wooden spoon or, Whisk or heat-resistant spatula – This is to make the roux. You want something that won’t ruin your pots. My go-to tool is usually a whisk.

Knife and cutting board – For chopping the broth veggies.

Cheesecloth, kitchen twine, and a slotted spoon – The cheesecloth and twine are needed if you are making your crab boil. You can buy them pre-made, make sure to do an ingredient check so it's gluten-free. Use the slotted spoon to remove it once done.

How To Make Louisiana Seafood Gumbo Recipe

Here are the steps to making seafood gumbo. And remember, these are all gluten-free ingredients. I'm including photos of the process below.

Make the Roux First

Add oil and flour and cook over medium heat until dark brown. It's important not to scorch this, so stir constantly. Then set it aside. I also have a guide on how to make gluten-free roux.

Sautee the Veggies

In a large Dutch oven, saute onion, celery, and okra. These only need to be sauteed until limp. They'll keep cooking as you add everything else.

Combine Roux and Main Ingredients

Next, add your roux, broth, tomatoes, garlic, bay leaves, crab boil packet, sauce, thyme, cajun spices, salt, and pepper. Stir this and simmer for about 20 minutes.

Add the Final Ingredients

Finally, you'll add the ingredients that require the least cooking. That includes bell pepper, shrimp, fish, and crab. It only takes a few minutes (until the shrimp turns opaque). That's all it takes to cook seafood gumbo.

Serve Over Rice

When you're ready to serve it, ladle it over white rice and garnish with chopped fresh parsley or green onions. And yes, rice is gluten-free.

Making Seafood Gumbo in Six Steps

Here's how to make seafood gumbo. I've combined the images so there's one place you can see everything at once. Main tips: Use gluten-free ingredients, don't burn the roux, and sautee your veggies first. It's an easy dish to make, and it tastes so good.

Tips For Making The Best Seafood Gumbo

• The roux will gradually darken, first reaching a peanut butter color, then deepening to a light chocolate shade, and finally turning into a rich, dark chocolate-colored roux.
• The tomatoes are optional, but they make this a creole-style gumbo. Without the tomato, this recipe is closer to a cajun gumbo.
• In our video and photos, we used shrimp broth, but we commonly use vegetable broth. If you don’t have shrimp broth, veggie broth works well.
• It’s important to saute the okra to get the gooeyness out of it before you add it to the gumbo. Okra also adds some thickness to the broth.
• This recipe is for seafood gumbo, but you can add more traditional gumbo elements like sausage or chicken. Saute them first so they brown on the sides before adding them in.
• Avoid overcooking the seafood by adding it during the last few minutes of cooking. Seafood cooks quickly.
• After you have cooked the gumbo let it rest and then serve it. If you're not in a rush, like with a curry, I suggest you cook it and serve it the next day. It takes the flavors to the next level as they meld together overnight.
• Use long-grain rice that soaks up the sauce. You don't want to miss a drop of that delicious sauce.
• You can adjust the heat by adding more or less Cajun seasoning or hot sauce. For a milder gumbo use a milder Cajun blend, especially if you are making it for small children.

Frequently Asked Questions

How To Store This Seafood Gumbo?

Store leftover seafood gumbo in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stovetop over low heat to prevent overcooking the seafood.

Can I Freeze This Seafood Gumbo?

Yes, you can freeze seafood gumbo for 3 months. Cool the gumbo completely, portion it into freezer-safe containers, and thaw in the refrigerator before reheating slowly on the stovetop.

What Substitutions / Replacements Can I Make in This Seafood Gumbo?

Broth - You can substitute the shrimp broth with vegetable or chicken broth.

Protein - Swap shrimp for scallops or crawfish.

Veggies – Omit the tomatoes for a more Cajun-style gumbo. You can also add some garlic.

Replace okra – You can use filé powder as a thickener if preferred.

Add Worcestershire sauce - If you want even more flavor you can add your favorite gluten-free version. You can also add more heat by using your favorite hot sauce. I believe you can add beer to the broth too, but I have not tried it yet.

What is the thickening agent in gumbo?

The primary thickening is the roux which is a mixture of flour and fat cooked until dark brown. Okra also acts as a natural thickener, while filé powder (ground sassafras leaves) can be added at the end for extra thickness.

Should gumbo be thick or soupy?

Gumbo should have a balance between thick and soupy. It's however not as thick as a gravy.

Continue to Content

Yield: 4 servings

Seafood Gumbo

Print

This gluten-free seafood gumbo is a hearty stew with a flavourful broth embodying Southern flavors.

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Ingredients

For the Roux

• 3 tbsp olive oil
• ½ cup gluten-free all-purpose flour

For the Gumbo

• 1 cup onion, chopped
• 1 cup celery, chopped
• 2 cups sliced okra
• 4 cups shrimp broth (You can substitute veggie broth)
• 1 14.5- ounce can diced tomatoes in juice (Optional: The tomatoes make this a creole style gumbo)
• 4 cloves garlic, crushed
• 2 dried bay leaves
• 3 tbsp crab boil, tied in cheesecloth
• 1 tbsp hot sauce
• 1 tsp dried thyme
• 2 tsp Cajun seasoning
• 1 tsp salt
• ½ tsp black pepper
• 1 cup green bell pepper seeded and roughly chopped
• 1 pound peeled and deveined shrimp, tail on
• 1lb firm white fish fillet (halibut, white fish, cod)
• 1 cup crab meat, drained

For Serving

• White rice, for serving
• Chopped parsley, for garnish

Instructions

1. Make the roux first. Heat oil, add flour, and cook over medium heat until dark (dark chocolate brown) but not scorched, stirring constantly. Set aside.
2. In a large Dutch oven, saute onion, celery, and okra until limp.
3. Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, sauce, thyme, cajun, salt and pepper. Stir and simmer for 20 minutes.
4. Lastly, stir in the bell pepper, shrimp, fish, and crab. Let it cook for a few more minutes until done. Once the shrimp is done, serve the gumbo over white rice and garnish with chopped fresh parsley or green onions.

Notes

• The roux will gradually darken, first reaching a peanut butter color, then deepening to a light chocolate shade, and finally turning into a rich, dark chocolate-colored roux.
• The tomatoes are optional, but they make this a creole-style gumbo. Without the tomato, this recipe is closer to a cajun gumbo.
• In our video and photos, we used shrimp broth, but we commonly use vegetable broth. If you don’t have shrimp broth, veggie broth works well.
• It’s important to saute the okra to get the gooeyness out of it before you add it to the gumbo. Okra also adds some thickness to the broth.
• This recipe is for seafood gumbo, but you can add more traditional gumbo elements like sausage or chicken. Saute them first so they brown on the sides before adding them in.
• Avoid overcooking the seafood by adding it during the last few minutes of cooking. Seafood cooks quickly.
• After you have cooked the gumbo let it rest and then serve it. If you're not in a rush, like with a curry, I suggest you cook it and serve it the next day. It takes the flavors to the next level as they meld together overnight.
• Use long-grain rice that soaks up the sauce. You don't want to miss a drop of that delicious sauce.
• You can adjust the heat by adding more or less Cajun seasoning or hot sauce. For a milder gumbo use a milder Cajun blend, especially if you are making it for small children.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 742Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 690mgSodium: 4136mgCarbohydrates: 44gFiber: 7gSugar: 18gProtein: 99g

This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.