Seafood Gumbo Classic: The Bold Bowl You’ll Crave Twice

You don’t need a plane ticket to New Orleans—just a pot, some seafood, and a tiny bit of swagger. This Seafood Gumbo Classic hits like a brass band: rich roux, smoky heat, and a finish so silky you’ll swear it took all day.

Spoiler: it didn’t. It’s the kind of recipe that makes guests think you trained under a Cajun grandmother.

Want compliments? Make this.

Want seconds? Better double it.

The Special Touch in This Recipe

This gumbo leans on a deep, dark roux—chocolate-brown, not timid tan.

That’s your flavor engine. Then we layer in the holy trinity (onion, celery, bell pepper), add smoky andouille, and finish with a clean seafood combo—shrimp, crab, and oysters—so the ocean sings, not shouts.

File powder quietly thickens and brings that signature bay-leaf-meets-woodsy finish. The result: restaurant-level depth without kitchen drama.

Seafood Gumbo Classic: The Bold Bowl You’ll Crave Twice

Recipe by Wendy CarterCourse: Dinner, Seafood

Servings

6

servings

Prep time

25

minutes

Cooking time

1

hour 

10

minutes

Calories

520

kcal

Ingredients

• Oil & Roux: 1/2 cup neutral oil (canola or peanut), 1/2 cup all-purpose flour

• Holy Trinity: 1 large yellow onion (diced), 1 green bell pepper (diced), 3 ribs celery (diced)

• Aromatics: 4 cloves garlic (minced), 2 bay leaves

• Sausage: 12 oz andouille sausage (sliced)

• Seafood: 1 lb large shrimp (peeled, deveined), 8 oz lump crabmeat (picked over), 8–12 oz oysters with liquor

• Stock: 6 cups seafood or chicken stock

• Fat & Brightness: 2 tbsp unsalted butter, 1 tbsp apple cider vinegar or lemon juice

• Herbs: 3 green onions (sliced), 1/4 cup fresh parsley (chopped)

• Thickener/Signature: 1–2 tsp filé powder (sassafras), to taste

• Spices: 1 1/2 tsp smoked paprika, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp black pepper, 1/2–1 tsp cayenne (to heat preference)

• Seasoning Boosters: 1 tbsp Worcestershire sauce, 1 tsp hot sauce (optional)

• Salt: Kosher salt, to taste

• Optional: 1 cup okra (sliced), 1 tsp sugar to balance bitterness if needed

• To Serve: Cooked white rice, extra hot sauce, more green onions

Step-by-Step Instructions

• Make the roux like you mean it: In a heavy pot over medium heat, whisk oil and flour until smooth. Cook 20–30 minutes, stirring constantly, until it turns deep chocolate brown. If it smells acrid or looks speckled, you’ve scorched it—start over (sorry, but facts).
• Build the base: Add onion, bell pepper, and celery to the roux. Stir 5–7 minutes until softened and glossy. Add garlic and cook 1 minute until fragrant.
• Sausage time: Stir in andouille and let it render 3–4 minutes. This merges smoky fat with the roux—high fives all around.
• Spice it right: Add smoked paprika, thyme, oregano, black pepper, and cayenne. Toast 30 seconds.
• Broth and bay: Whisk in stock gradually to avoid lumps. Add bay leaves and Worcestershire. Bring to a gentle simmer and cook 30 minutes, partially covered. Skim any foam.
• Optional okra cameo: If using okra, add now and simmer 10 minutes until tender. It slightly thickens and adds classic texture.
• Seafood goes last: Add shrimp; simmer 2–3 minutes until just pink. Add oysters with their liquor and crab; simmer 1–2 minutes more. Don’t overcook—rubbery seafood is a crime.
• Finish like a pro: Stir in butter, vinegar or lemon juice, parsley, half the green onions, and filé powder. Start with 1 teaspoon filé; add more to taste. Season with salt and hot sauce.
• Serve: Spoon over hot rice, top with remaining green onions, and add extra hot sauce if you’re that person (same).

Storage Made Simple

Cool completely, then store gumbo without rice in airtight containers up to 3 days in the fridge. Seafood gets delicate, so reheat gently over low heat until warmed through—no boiling.

Freeze up to 2 months without the oysters for best texture; add fresh oysters when reheating, simmering just a minute or two. Rice should be stored separately to avoid mush.

Why This Recipe Rocks

• Roux-first method: Ensures deep, nutty flavor and a velvety body.
• Balanced heat: Cayenne plus smoked paprika gives warmth without napalm.
• Seafood at the end: Keeps texture tender and sweet, not tragic.
• Filé finish: Signature earthiness and subtle thickening—authentic, not gimmicky.
• Weeknight-flex: Big flavor, manageable steps.
  

  FYI, leftovers taste even better.

Nutrition Stats

Per serving (gumbo only, approx.): Calories: ~520; Protein: ~35g; Carbs: ~22g; Fat: ~32g; Fiber: ~3g; Sodium: variable by stock and sausage. Add 1 cup cooked white rice: +200 calories, +45g carbs.

For lighter fare, use turkey andouille and skim visible fat after simmering.

Easy-to-Miss Errors

• Rushing the roux: Pale roux equals bland gumbo. Go dark (but not burnt).
• Boiling seafood: Gentle heat only.
  

  Overcooking ruins texture fast.

• Skipping acid: A splash of vinegar/lemon wakes up the whole pot.
• Too much filé too early: Add off heat or at the end to avoid stringiness.
• Under-salting: Taste after sausage and stock; salt comes last, not first.

Switch It Up

• Creole twist: Add 1 cup crushed tomatoes with the stock for a brighter profile.
• No pork: Swap andouille for smoked turkey sausage; still smoky, less fat.
• Shellfish allergy: Use firm white fish (cod, halibut) and mussel-free broth; add fish at the end.
• Spice swap: Use a Cajun seasoning blend (2–3 tsp) and reduce added salt accordingly.
• Veg boost: Add more okra and a handful of corn for subtle sweetness. IMO, corn is underrated here.

FAQ

Can I make the roux in the oven?

Yes.

Mix equal parts oil and flour in a Dutch oven and bake at 350°F, stirring every 15 minutes, until deep brown (45–60 minutes). It’s more hands-off and less stressy than stovetop.

What if I can’t find filé powder?

Skip it and lean on okra for thickening.

The flavor won’t be identical, but the gumbo will still be excellent. A tiny pinch of ground bay leaf can hint at filé’s profile.

Can I use frozen seafood?

Absolutely.

Thaw fully, drain well, and pat dry. Add at the end just until opaque; frozen seafood can release more liquid, so simmer 2–3 extra minutes to concentrate.

How do I fix a bitter roux?

If it’s scorched, there’s no rescue—start over.

If it’s just slightly bitter, a pinch of sugar and a splash of vinegar can balance it, but prevention is the real move.

Is gumbo supposed to be thick or brothy?

Somewhere in between. It should coat a spoon but still feel like a hearty stew, not wall spackle.

Adjust with a bit more stock or a touch more filé to hit your sweet spot.

A Few Last Words

Great gumbo is patience plus timing with a side of attitude. Nail the roux, add the seafood late, and finish bold.

Serve it to friends, then enjoy that quiet moment when the table stops talking and just eats. That’s your victory lap.