The Ultimate Cajun Seafood Gumbo
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The Ultimate Cajun Seafood Gumbo
This Cajun Seafood Gumbo is soulful, spicy, and simmered to perfection. With every spoonful, you get that deep, rich Louisiana flavor that feels like a warm Southern hug—plus some extra seafood magic for good measure. Gluten-free + Slow Cooker Options.
After all the love for my Comforting Shrimp + Sausage Gumbo, I had to follow it up with something just as cozy—but with even more seafood goodness. This Ultimate Cajun Seafood Gumbo is bold, spicy, and packed with the kind of flavor that makes you close your eyes after the first bite. The roux brings that deep, rich magic, and the shrimp, mussels, and touch of lobster take it over the top. Y'all...It’s gumbo night done right.
I love making this kind of food on weekends to have amazing leftovers ready for busy weeknights, and the best part? You can make it all in a slow cooker. This gumbo recipe is spicy, hearty, and entirely from scratch—basically, it’s a weekend win. I don’t know about you, but I’m all about this kind of comfort food. If you’re craving more Southern goodness, check out my My Favorite Cajun Seafood Boil, Spicy Southern Shrimp + Grits, or browse the 'Southern' category on the site for even more delicious ideas!
Jump to:
What Is Gumbo?
Gumbo is a tasty, Southern stew from Louisiana that's a real crowd-pleaser. It’s got a savory broth packed with goodies like shrimp + sausage, plus veggies. The magic comes from a thick, rich roux and okra, normally served over rice. In this version, I’ve added extra seafood like lobster to give it that extra oomph!
Why You Will LOVE The Ultimate Cajun Seafood Gumbo
- Spicy + hearty --- Perfect for cozy dinners.
- Slow cooker friendly—set it and forget it!
- Rich, flavorful roux makes every bite amazing.
- Perfect for batch cooking + enjoying leftovers.
- Classic Southern comfort that warms you up.
- Great for sharing with family and friends.
- Easy to make + but tastes like you spent hours!
How To Make Cajun Seafood Gumbo
Start by chopping up your veggies, then in a Dutch oven, melt some butter and sear the sausage until it's golden. Add the onions and garlic, then the peppers and celery, and sauté until everything smells amazing.
Stir in Cajun seasoning and tomato paste, then pour in seafood broth + water. Bring it all to a boil, then let it simmer for about 50 minutes. In the last 8-10 minutes or so, add the shrimp, lobster tails, mussels and okra, stirring to incorporate and continue to simmer. And stir in a flour-water mix to thicken. When the shrimp turns pink and the sausage is tender, you're ready to serve! See the recipe card for the full breakdown!
Ingredients
GUMBO:
- Extra virgin olive oil. Feel free to use your favorite high-quality EVOO. My fave tried and trusted brand is California Olive Ranch.
- All-purpose flour + water. The mixture when combined should be a "milky" thick consistency for thickening the gumbo.
- Vegetable oil.
- Onion. Diced (You can use yellow, white, or red)
- Bell peppers, diced
- Celery stalk. Chopped small. Adds depth and a subtle, aromatic flavor.
- Garlic cloves. Minced. Infuses the gumbo with rich, aromatic notes.
- Andouille sausage. Sliced into rounds. Contributes smoky, spicy flavors and adds heartiness to the dish.
- Worcestershire sauce. My favorite is from Annies.
- Cajun seasoning. You can use store brought or homemade. Add more or less based on tastebuds.
- Cayenne pepper. For extra spice.
- Seafood stock (You can also use chicken or veggie stock)
- Tomato paste. Adds a rich, slightly tangy flavor. (You can also sub with a 28 oz. can of crushed tomatoes)
- Can diced tomatoes.
- 4 thyme sprigs
- Shrimp. Large wild-caught shrimp, peeled + deveined
- Wild-caught lobster tails. It's such a nice succulent meat with a delicate flavor and firm texture.
- Mussels. You can sub with crab legs, oysters, or whatever seafood you love.
- Okra. Fresh or frozen, optional.
- Fresh parsley. Chopped.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS GUMBO!
Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Cajun Seafood Gumbo. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
Tips For Making The Best Gumbo
I've been enjoying making gumbo with my family since I was a kid, and I've picked up a few tips along the way that I’m excited to share with you:
Prep everything first. Get all your ingredients chopped, measured, and ready before you start. Trying to chop while making the roux can be a hassle. It’s much easier to have everything prepped and waiting!
Take your time with the roux. The roux is key to great gumbo, so be patient and stir it constantly to get that deep, rich flavor. It should be a beautiful caramel color by the time you're done.
Use the right cookware. A Dutch oven or heavy-bottomed pot is ideal for making the roux. Avoid thin stockpots, as they can burn the roux. If you don't have a Dutch oven, you can make the roux in a cast iron skillet and then transfer it to a stockpot.
Adjust the spice level. Taste as you go and adjust the Cajun seasoning to suit your preference. It's easier to add more spice than to try to balance it out if it's too hot.
How To Serve Cajun Seafood Gumbo
To serve The Ultimate Cajun Seafood Gumbo, ladle it into your favorite bowls over a generous scoop of fluffy rice. You can also pair it with some crusty bread or cornbread on the side to soak up every last bit of that rich, savory broth.
This hearty gumbo also pairs beautifully with other Southern favorites like collard greens, creamy grits, or mac + cheese, making it a perfect centerpiece for a comforting, soul-satisfying meal!
The Ultimate Cajun Seafood Gumbo Q + A's
Leftovers can be stored in a tightly sealed container in the refrigerator for up to 4 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
To make this gumbo in the slow cooker, simply sauté garlic, onions, bell peppers, and celery before adding everything (excluding seafood and okra) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally. Add the shrimp, lobster, mussels and okra in the final 30 minutes or s
Absolutely! To make this gumbo GF, simply substitute the flour with GF-friendly flour, as well as ensure that stock is GF-friendly.
Long-grain white rice or brown rice works great. Cook it separately and serve it under the gumbo or on the side.
Absolutely! Gumbo actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge and reheat before serving.
Yes, feel free to use any sausage you like! Andouille is traditional, but chorizo or smoked sausage can work too.
More Of My Favorite Seafood Recipes
- Tuscan 'Marry Me' Shrimp + Grits
- Jamaican Spicy 'Pepper' Shrimp
- One-Pot Creamy Lemon Herb Parmesan Lobster + Orzo
- Creamy Lobster Bisque
- Sheet Pan Garlic Herb Salmon, Lobster, + Veggies
- The Best Tuna Salad
- Healthy Weeknight Shrimp Fried Rice
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The Ultimate Cajun Seafood Gumbo
Ingredients
GUMBO:
- 2 Tbsps Extra virgin olive oil
- ½ cup organic all-purpose flour
- ½ cup organic vegetable oil
- 1 onion, diced (You can use yellow, white, or red)
- 2 medium bell peppers, diced
- 1 celery stalk, chopped small
- 4 garlic cloves, minced
- 12 oz. andouille sausage, sliced into rounds
- 2 Tbsps Worcestershire sauce
- 1 tablespoon cajun seasoning, homemade or store-bought
- 2 tsps cayenne pepper
- 6 cups seafood stock (You can also use chicken or veggie stock)
- ¼ cup tomato paste (You can also sub with a 28 oz. can of crushed tomatoes)
- 1 (15 oz.) can diced tomatoes, organic
- 4 thyme sprigs
- 1 lb. large wild-caught shrimp
- 8 oz. wild-caught lobster tails (You can add more, if desired)
- 16 oz. mussels (You can sub with crab legs, oysters, or whatever seafood you love)
- 2 cups frozen okra, optional
- handful of fresh parsley, chopped
Instructions
PREP THE VEGGIES:
- Start by dicing and chopping all veggies, including onion, bell pepper, celery, garlic cloves, and okra.
SAUTE EVERYTHING:
- In a dutch oven pot over medium-high heat, add the olive oil. Once hot, add the sausage rounds and sear on each side until golden + charred, about 3-4 minutes per side. Remove from pot and add to a plate and set aside.
- When done, add the onions and garlic, sautéing for 1-2 minutes or until fragrant. Now, add the diced bell peppers, and celery, stirring to sauté a bit, another 1-2 minutes. NOTE: It's OK if the pot seems crowded. You just need a bit of searing to soften the veggies. Remove from the pot and place onto another plate and set aside.
TO MAKE THE ROUX:
- To the same pot, add the vegetable oil and flour, whisk them together until combined. Reduce the heat to medium-low and continue to stir to prevent lumps from forming. Constantly stir for 30 minutes or so or until the roux turns dark in color like a dark amber or close to "dark chocolate".
- Once the roux has become the right color, add back in the sautéed veggies and and sausage, stirring to combine.
TO MAKE THE GUMBO:
- Add the cajun seasoning, cayenne pepper, and tomato paste, stirring to combine. Add the diced tomatoes, thyme sprigs, Worcestershire sauce, and seafood stock, stirring again to combine. Bring everything to a boil for 3-4 minutes before reducing the heat to low and allowing everything to simmer (uncovered) for about about 50 minutes.
- In the last 8-10 minutes or so, add the shrimp, lobster tails, mussels and okra, stirring to incorporate and continue to simmer.
- Once done, the shrimp should be a pink color, the lobster and mussels cooked through, the sausage completely tender, and the gumbo nice and thickened.
- Discard the thyme sprigs and remove from heat.
- To serve, add gumbo in your favorite bowl(s) with scoops of rice on top and a bit of hot sauce for a little heat. Feel free to garnish with chopped green onions or fresh parsley.
- Bon Appetit!
Tips & Tricks
- STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for up to 4 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
- SLOW COOKER OPTION: To make this gumbo in the slow cooker, simply sauté garlic, onions, bell peppers, and celery before adding everything (excluding seafood and okra) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally. Add the shrimp, lobster, mussels and okra in the final 30 minutes or so.
- GLUTEN-FREE OPTION: To make this gumbo GF, simply substitute the flour with GF-friendly flour, as well as ensure that stock is GF-friendly.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
Nutrition
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I loved the recipe and I still use “filet”
yes I spelled it with a “t”🤭It’s made from sassafras’s leaves. I wondered why you don’t use it. Is it personal taste, dietary or another preference. Because it is unique in flavor, similar to thyme but not. Also bay leaves are often used in gumbo, no?
Hi Dawnetta! I'm so thrilled to hear that you loved this recipe! I love that you use "filet" and I've actually never used it----not for a particular reason but I just didn't grow up being aware of it. But I'll definitely look into that! Thanks so much for letting me know! Also, bay leaves are used in gumbo if desired. You can definitely add 3 bay leaves or so if you'd like to keep things traditional. 🙂
My favorite type of gumbo is seafood, I added some hot sauce and it was delicious!! Thanks again Shanika!!