Cajun Seafood Gumbo
Prep time
Cook time
Total time
Recipe by:
Serves: 6 to 8
  • 1 tablespoon vegetable oil
  • 2 cups diced yellow onion
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • 2 tablespoons minced garlic
  • 1 cup diced green onion tops
  • ½ cup chopped flat-leaf parsley
  • 4 cups sliced smoked pork sausage
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne
  • 1 teaspoon hot sauce
  • 3 quarts seafood stock
  • 1 cup dark Cajun roux, such as Rox’s Roux
  • 4 gumbo crabs
  • 1 dozen raw Louisiana oysters
  • 2 pounds (21 – 25-count) Gulf shrimp
  • 1 pound Gulf crabmeat (claw or white lump)
  • 1 pound Louisiana crawfish tail meat
  • 6 cups cooked long-grain white rice, such as Supreme
  1. In a cast-iron pot with a heavy lid over medium-high heat, add the oil and sauté the onion, celery, bell pepper, garlic, green onion tops, parsley, and sausage for 5 minutes. Add all the spices and hot sauce. Add the seafood stock, roux, and gumbo crabs. Close the lid and lower the heat to a simmer. Let cook for 1 hour.
  2. Uncover and skim any oil or foam from the surface of the gumbo. Taste and adjust the seasonings. Add the remaining seafood. Cover and let cook at a simmer for 20 minutes.
  3. Ladle the gumbo in bowls over cooked Louisiana white rice. Serve with gumbo filé and hot sauce on the side along with diced green onion tops and lots of hot French bread.
Some folks like to add okra to their seafood gumbo, but I prefer to make it the co-star of my recipe for Shrimp and Okra gumbo. Gumbo crabs (small cleaned crabs used for flavor) are sold frozen in most Louisiana seafood markets or online. We’re using Rox’s Roux (buy it online on our website), but feel free to make yours from scratch with this recipe for Cajun roux.
Recipe by Acadiana Table at