My Cajun Seafood Gumbo Recipe
This authentic Louisiana Cajun Seafood Gumbo is a soul-warming stew inspired by all my family’s Cajun gumbo recipes.
Louisiana Seafood Gumbo with Mussels and Shrimp
Here are all the ingredients you need to make this delicious Cajun seafood gumbo:
- 1 cup organic flour
- 1 cup tallow or lard
- 2 large yellow onions, chopped
- 2 green bell peppers, chopped
- 8 celery ribs, chopped
- 1 cup of warm water
- 1/8 cup fermented hot sauce (optional)*
- 12 ounces smoked andouille sausage, sliced
- 1 tablespoon cajun seasoning*
- fresh oregano, chopped
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 6 cloves fresh garlic, minced
- 8 bay leaves, whole
- 8 cups beef stock*
- ½ cup fresh parsley, chopped
- 1 cup green onions, chopped
- (peel on or peeled) 1 lbs shrimp
- 1 lbs mussel meat
- 1 lbs crab meat
Equipment you need:
How to Make a Roux for Cajun Seafood Gumbo
Making a roux is not as difficult as you may think. I swear by a few rules when making a roux. These rules will help you out if it’s your first time.
- Always use animal fats. We’re talking about tallow, lard, and duck fat. These fats are nourishing, good for you, and stable at high temperatures. While you can use other oils to make a roux, animal fats work best for flavor and significantly help with not burning the roux.
- Before you start your roux, ensure you’ve chopped the trinity (bell pepper, onion, and celery) and placed it near your cooking pot so it’s ready. Also, place a cup of water near you. You will use the water after you add the trinity to the roux. You want these ingredients near and ready to go, so you never leave the roux unattended.
- Always use a wooden spoon, wooden spatula, or roux spoon.
- Pour yourself a glass of water, sweet tea, or lemonade, and have that near your cooking pot too. Turn on some good music. You’ll be here a while (like 15-20 minutes, maybe).
- Do not stop stirring, making sure to scrape all curves and sides of the pot all the time.
The Steps of Making a Roux for Gumbo
The roux starts off the same color as the flour you use. As you continue to stir it, it will turn to beige, then peanut butter. Once you get to peanut butter, it’s time to pay attention closely.
The goal for Cajun seafood gumbo is a dark roux, and I like mine to be the color of milk chocolate. Once you reach milk chocolate, immediately add in the chopped trinity and stir to coat.
As you mix the trinity into the roux, it will look dry and possibly clump. This is when you will slowly trickle the cup of water into the mix. Keep stirring as you add in a little water here and there. Once the mixture is smooth and the trinity becomes translucent, you can add the sausage.
Do You Have to Use a Roux in Cajun Seafood Gumbo?
For my recipe, yes, you need to use a roux. Some gumbo recipes do not call for a roux, though.
File powder and okra are two common ingredients used to thicken gumbo without a roux. Here’s how each of these ingredients works to thicken gumbo
File Powder:
- What is it? File powder (pronounced fee-lay) is ground sassafras leaves. It’s a traditional thickening and flavoring agent used in many Cajun and Creole dishes, especially in Louisiana.
- How it works: File powder thickens gumbo by absorbing excess liquid and giving the broth a slightly silky texture. It also adds a subtle earthy and herbaceous flavor to the dish.
- When to use it: File powder is typically added right before serving at the end of the gumbo cooking process. It can become stringy if you add it too early and let it boil.
- How to use it: Sprinkle file powder on top of each serving of gumbo, or you can offer it at the table as a condiment for diners to add to their servings according to their taste.
Okra:
- What is it? Okra is a green, seed-filled vegetable commonly used in Southern cuisine. It’s known for its natural sliminess, which can act as a thickening agent in gumbo.
- How it works: The natural mucilage (a slimy substance) in okra helps thicken the gumbo as it cooks. The okra pods release this mucilage into the broth, creating a thicker consistency.
- When to use it: Okra is typically added earlier in the gumbo-making process, often during the initial sautéing of vegetables and before you add the liquid and other ingredients.
- How to use it: Slice fresh okra and add it to the pot while sautéing the onions, bell pepper, and celery. If you’re using frozen okra, add it to the pot during the simmering phase of cooking.
You can use file powder, okra, or a combination of both to achieve your gumbo’s desired thickness and texture. The choice between okra and file comes down to personal preference and the regional variations in gumbo recipes.
Louisiana Crab Gumbo with Mussels and Shrimp
Many people have tried to make gumbo “healthy” by adding vegetables that don’t belong. The thing is, gumbo is already healthy if you use good ingredients!
Seafood such as crab, mussels, and shrimp offers many health benefits, making it a nutritious choice.
Crab Gumbo Variations
Here are a few variations you can try with this recipe:
- Shrimp and Crab: A timeless duo, shrimp and crab are the cornerstone of many seafood gumbo recipes.
- Oysters and Fish: To introduce a more oceanic vibe to your gumbo, consider the combination of oysters and fish. (this combo is also more affordable if you’re on a budget!)
- Crawfish and Scallops: the combination of crawfish and scallops is always a winner.
- Lobster and Clams: For a gourmet twist on this gumbo, lobster and clams is what you want.
The History of Cajun Seafood Gumbo
Gumbo, a quintessential dish of Southern cuisine, carries a rich tapestry of history deeply rooted in African foods that have shaped American cooking.
The word “gumbo” has origins in West Africa. “Ki ngombo” in the Bantu language of Central Africa means “okra,” a primary ingredient in many gumbo recipes. It’s from this linguistic connection that the dish draws its name, underscoring its African heritage. The African influence on gumbo extends far beyond nomenclature.
In the American South, enslaved Africans brought their knowledge of cooking techniques and ingredients like okra, rice, and various meats and seafood. These elements melded with the local ingredients and European influences, leading to the emergence of gumbo as we know it. (I highly recommend watching the documentary High on the Hog to learn more!)
What to Serve with Cajun Seafood Gumbo
Authentic Cajun Seafood Gumbo with Crab, Shrimp and Mussels
An easy, one-pot recipe for authentic Cajun seafood gumbo made from scratch with a dark roux and local seafood. This is a crab gumbo with mussels and shrimp, but you can use other seafood in this recipe. (I’m a Cajun, from St. James Parish, Louisiana, so this is genuine Cajun seafood gumbo).
- Prep: 30 minutes
- Cook: 3 hours
- Total Time: 3 hours 30 minutes
Ingredients
- 1 cup organic flour
- 1 cup tallow or lard
- 2 large yellow onions, chopped
- 2 green bell peppers, chopped
- 8 celery ribs, chopped
- 1 cup of warm water
- 2 tablespoons fermented hot sauce (optional)*
- 12 ounces smoked andouille sausage, sliced
- 1 tablespoon cajun seasoning*
- 1 teaspoon fresh oregano, chopped
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 6 cloves of garlic, minced
- 8 bay leaves, whole
- 8 cups beef stock*
- 1/2 cup fresh parsley, chopped
- 1 cup green onions, chopped
- 1 lbs shrimp*
- 1 lbs mussel meat
- 1 lbs crab meat
Instructions
- Prepare the onion, bell pepper, and celery (trinity). Measure your flour.
- Gather your 1 cup of water and place it near where you are cooking DO NOT USE IT YET. Place the chopped trinity near your cooking pot as well.
- Add the tallow to a large stock pot and heat over low-medium until it’s fully melted and hot.
- Slowly sprinkle the flour into the hot tallow while stirring continuously with a wooden spoon or roux spoon. Watch closely and do not stop stirring until the mixture (Roux) has turned a dark chocolate color. (See body of the blog post for roux progress photos)
- Add onions, bell pepper, and celery and stir to combine. Take your cup of water and drizzle tiny bits as needed to keep the roux mixture smooth and not clumpy. Cook until the aromatics are translucent.
- Add Sausage and hot sauce (hot sauce is optional) mix together, cooking for about 3 minutes.
- Add the Cajun seasoning, oregano, garlic powder, and onion powder and stir to combine.
- Slowly add the stock, stirring continuously.
- Add the bay leaves and fresh minced garlic and bring to a boil.
- Immediately turn the heat down to a low simmer and cover.
- Allow to simmer for about 2 hours.
- While simmering cook some rice.
- After simmering, add crab, shrimp, mussels, green onion and parsley and bring back to a low boil. Cook for 15 minutes then turn off the heat.
- Taste test and salt to taste.
Notes
- The stock is flexible, you can use beef, chicken, vegetable or seafood stock. I think beef stock is best.
Use additional stock for a thinner gumbo, or less for a thicker gumbo. Depending on your preference. - Some Cajun seasonings have salt, some do not, that is why it’s best to salt to taste after cooking. Louisiana Cajun Seasoning is my favorite.
- Hot sauce is optional. If you like you gumbo spicy I highly recommend.
- I prefer to add shrimp with the peel on to my gumbo. It adds more flavor.
This gumbo is definitely one of the best that I’ve ever had and that’s coming from someone who grew up in Cajun country but also has played around with more creole gumbo recipes as well — this one will be added to my rotation!
I think making a seafood stock from the shrimp shells is an improved approach to eating the gumbo without making a total mess with your hands and getting the flavor you’re trying to attain!
“total mess with your hands” made me giggle lol. We have many crawfish and shrimp boils every spring, so peeling a cooked shrimp from a bowl of gumbo in the winter is no different. Thank you for leaving a review!