Diving into a rich, steaming bowl of Creole Seafood Gumbo is an unforgettable New Orleans experience that stays with you. This recipe stands out for its robust flavors, capturing the essence of the city’s culinary diversity.

Inspired by a cherished family legacy, our recipe is a nod to my father’s gumbo-making skills. It’s not just about the seafood or the spices; it’s about bringing together a melody of ingredients that echo the spirit of New Orleans in every bite.

A bowl of seafood gumbo with a scoop of rice on top.

Creole Seafood Gumbo is an essential part of the New Orleans experience that resonates deeply with anyone who’s had the pleasure of visiting. This gumbo recipe draws its inspiration from my father’s exceptional gumbo-making skills. It celebrates the diverse and vibrant tapestry of flavors that New Orleans is famous for. Combining spicy sausage, a rich medley of crab and shrimp, and a deeply flavorful roux, all simmering in a brothy seafood stock bursting with character, crab and shrimp gumbo is a testament to the city’s melting pot of cultures.

But what truly sets this Creole Seafood Gumbo apart is its versatility. Whether you’re incorporating shrimp, crab, trout, or even calamari you’ve found on sale, each ingredient finds its place within this comforting, flavorful bowl.

Our affection for New Orleans goes beyond the kitchen. Visits to the city are filled with tours through the lush Garden District, indulgent mornings with coffee and beignets in the historic French Quarter, and leisurely strolls down the lively Bourbon Street. These experiences, much like the ingredients in our gumbo, blend together to create memories as rich and inviting as the dish itself.

Our Creole Seafood Gumbo is bursting with flavor.

A large pot filled with crab, sausage and shrimp gumbo. — Hot white rice is a must with Creole Seafood Gumbo

Why This Gumbo Recipe Works

A Homage to Culinary Tradition: Consider this recipe your ticket to New Orleans’ storied kitchens. It’s more than tossing ingredients together; it’s a tribute to generations of culinary masters. So, we’re not just cooking; we’re keeping a rich tradition alive. Turns out, history can be deliciously engaging.
Versatility at Its Best: Let’s talk about how this dish practically bends over backward to match whatever ingredients you have. Whether you’re working with what’s already in your pantry or experimenting with finds from your latest market haul, this recipe encourages creativity and personalization.
A Cozy Bowl of Comfort: There’s something incredibly comforting about diving into a warm, hearty bowl of gumbo. It’s the kind of meal that feels like a hug from the inside, making it perfect for chilly evenings or when you’re in need of a culinary pick-me-up.

What is Gumbo?

Gumbo is a soup or stew made with any combination of beef, pork, poultry, fresh seafood, sausages, and vegetables. The stew is cooked in a dark, savory, spicy broth that is rich and flavorful. The dish is most commonly associated with Louisiana but it is known throughout the world. When you think of New Orleans the first thought in your head is probably gumbo!

How is Gumbo Thickened?

Most gumbo recipes should have a thickener added to the broth. The three traditional thickeners are a roux, okra and filé powder.

Roux:

A roux is flour and fat of either oil or butter cooked together until it is a dark brown color. To achieve that rich, dark color it is cooked over low heat for a long time. The darker the roux becomes, the more intense the flavor. You probably have made gravy by first making a roux.

Okra:

Okra, that pod-like vegetable is traditionally added to gumbo as a thickener as well. The juice in the pods has an unusual slimy consistency. Oh, I hate that word ‘slimy’ but it is what it is! If not prepared properly the sliminess will add an unpleasant texture to the gumbo. The secret to eliminating this unique plant juice is to cook the okra separately prior to adding it to the gumbo base.

Filé Powder:

Then there is the earthy flavor of filé powder, (pronounced fee-lay), it is made from finely ground sassafras leaves. Filé powder is usually added at the end of the cooking process or served with the gumbo sprinkled over the top as a condiment.

A collage of six photos showing how to make a seafood gumbo recipe.

What is Creole Seafood Gumbo:

Creole cuisine is a fusion of several different cultures. Originating in Louisiana, it blends cuisines from the Southern States with French, Spanish, Italian, African, Native American, Haitian, and German cultures. Check out our recipe for chicken and sausage gumbo:

Creole Seafood Gumbo is a delicious concoction of seafood swimming in a rich, uniquely flavored stew. This recipe includes spicy andouille sausage, crabmeat, and shrimp. You can also add oysters, white fish, and calamari rings. Furthermore, no gumbo is complete without the holy trinity vegetables of onion, celery and bell pepper. It is not uncommon to also include garlic and tomatoes in a Creole recipe.

These veggies, the roux, and okra are the base of the gumbo. You will also add a flavorful broth which turns it into either a soup or stew depending on the amount of broth you use. The spiciness and unique flavor associated with Creole seafood gumbo comes from Creole seasoning. It is a combination of cayenne pepper, garlic powder, paprika, celery salt, and chili powder.

Dipping bread into a dish of crab and shrimp gumbo.

What is in Our Creole Seafood Gumbo?

In our recipe, we are using fresh Dungeness crab meat but you can use any good lump crab meat, fresh, canned or frozen. Just pick over the crab meat to remove any shells that may have escaped the pickers. Whole crabs are often used in gumbo. Whole crabs would make a more impressive presentation but would also be messier to eat. In our Creole seafood gumbo we also include andouille sausage, large shrimp, small shucked oysters, and calamari rings.

Calamari is the Italian word for squid. Cleaned squid is first cut into rings, then frozen and packaged for market. Bags of calamari rings are available in the frozen fish section of most grocery stores. Fried calamari rings are one of our favorite ways of eating this delicate sea creature. It is deep fried and dipped in a zesty sauce. They are crisp, tender and a wonderful treat!

Calamari are a little tricky to cook. The rule is that you either cook it for 2-minutes or 20-minutes. Anything in between and they will be tough and rubbery. We will be adding these calamari rings to the broth for a two-minute cook just before serving.

How to Make A Creole Seafood Gumbo:

Start by sautéing the okra.
You can do a little multi-tasking while the okra is cooking by starting the roux as this will take about an hour. Use a heavy-bottomed pan for the roux, such as a Dutch oven. Heat the oil and mix in the flour then cook it over low heat. The darker brown it becomes the more intense the base of your gumbo will become. Some folks like a deep, chocolate roux but you must watch it carefully, stirring frequently as it will burn in a heartbeat.
Add the vegetables, tomatoes, broth, liquor from the oysters, seasonings and the cooked, sliced okra. We let the gumbo simmer for 30 to 40-minutes then add the sausage. While the pot simmers away, cook up a big pot of rice as it is a must with the Creole seafood gumbo.
Adding the seafood at the end of the cooking time will prevent the seafood from overcooking. Add the large shrimp first and let them cook for 2-minutes. Then add the crab meat, oysters and calamari rings (if using) and cook them for two more minutes. Remove the bay leaves and portion the gumbo into bowls with the rice and garnished each serving with parsley.

Variations

Haitian Gumbo

Bring a taste of the Caribbean to your table with this Haitian-inspired version. Along with the base ingredients, stir in diced ham for a smoky depth and corn kernels for a sweet crunch, adding these right after you’ve sautéed the vegetables.

Calamari Gumbo

This variation focuses on the mild, yet distinctive, taste of calamari, adding it to the pot in the last few minutes of cooking to ensure it remains tender and succulent. Begin with the foundational gumbo recipe, then, just before you’re ready to serve, fold in thinly sliced calamari or squid.

Surf and Turf Delight

Before starting on the roux, season some chicken pieces with a bit of Creole seasoning and brown them in a skillet with a little oil. Once browned, set the chicken aside and add it when you toss in the sausage.

Calamari gumbo in a Dutch oven. — A variation with oysters and calamari.

Can You Freeze Creole Seafood Gumbo?

Yes, you can freeze it. However, the seafood will not reheat well as it will become overcooked and rubbery. Our recommendation is to first remove the seafood and freeze separately from the gumbo soup. When ready to reheat the gumbo, thaw both the seafood and the soupy portion in the refrigerator. Reheat the gumbo soup on low heat until it is hot and bubbly. Remove from the heat and add the thawed seafood and let the hot gumbo warm the seafood. That way you won’t overcook the seafood and make it rubbery.

Another option is remove the seafood and re-purpose it for another meal the next day…..pasta with garlic butter sauce would be delish! Just freeze the soupy portion of the gumbo and when reheating it, add fresh seafood at the end when the gumbo is piping hot.

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Seafood gumbo with a serving of white rice.

Creole Seafood Gumbo

Creole Seafood Gumbo is a delicious concoction of spicy andouille sausage, crabmeat, shrimp, oysters, calamari rings and vegetables swimming in a uniquely flavored, savory broth.

This makes a pretty large batch. You will need a 6 to 8 quart pot for this recipe. It completely fills my 6-quart Dutch oven.

5 from 20 votes

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Prep Time: 30

Cook Time: 2

Total Time: 2 30

Servings: to 14 Servings

Calories: 518kcal

Author: Pat Nyswonger

Ingredients

16 ounces sliced okra fresh or frozen (defrosted)

For the Roux

½ cup vegetable oil
½ cup bacon drippings or butter
1 cup all-purpose flour

For the Base Gumbo Recipe

1 large onion chopped
1 bunch scallions chopped
1 green bell pepper chopped
1 red bell pepper chopped
4 celery stalks chopped
6 garlic cloves grated or minced
1 16-ounce canned diced tomatoes
4 cups chicken broth
2 cups fish broth seafood stock or clam juice
1 cup dry white wine
3 bay leaves
1 teaspoon dried thyme
1 to 2 sprigs fresh thyme
1 teaspoon Creole seasoning or to taste
1 pound smoked andouille sausage sliced

For the Seafood

2 pounds large shrimp de-headed, peeled and veins removed
1 pound crab meat picked over
1 dozen shucked oysters (optional)
1 pound frozen calamari rings thawed (or firm fish, See Notes)
⅓ cup chopped Italian parsley
Filé powder (Optional, See Notes)

Instructions

Cook the okra:

Heat the oil in a skillet set over medium-high heat, add the defrosted cut okra and cook, stirring often until the ropy liquid begins to subside, and the okra begins to brown, about 5-8 minutes. Transfer the okra to a plate and reserve.

Make the roux:

Add the olive oil and the bacon drippings or butter to a 6-qt. Dutch oven or large soup pot set over medium-high heat.
Add the flour and stir continually until the mixture turns golden. Reduce the heat to low and continue to cook and stir frequently until the roux browns to the color desired. I like to shoot for a dark brown (the color of a chocolate bar). This process can take 35 to 60 minutes depending on how dark you make the roux. A darker roux will give you a more robust flavored gumbo but don't let it turn black or it will become bitter. If you want a really thick gumbo, cook the roux for only 2 to 5 minutes (it won't have as much flavor but it will have more thickening power).

Prepare the Gumbo Base:

Add the onions, scallions, green and red bell pepper, and the celery to the pot. Cook, stirring frequently until soft, about 3-5 minutes. Add the garlic and cook until fragrant, about 30-seconds.
Add the tomatoes, fish broth, chicken broth, wine, bay leaves, thyme, and Creole seasoning. Bring to a simmer and cook for 15 to 20 minutes.
Add the andouille sausage and the reserved cooked okra and continue simmering for another 15 minutes. Taste the broth and adjust the seasoning if necessary. If desired, you can make this portion of the gumbo 3 days in advance and keep stored in the fridge before adding the seafood.
Add the Seafood
When ready to serve, bring the pot to a boil then reduce the heat to a gentle simmer.
Add the shrimp, cover the pot and simmer for 2 more minutes. Add the crab meat, oysters (if using) and calamari rings. Simmer for 2 more minutes then remove from the heat.
Stir in the chopped green scallions and all but 2 tablespoons of the parsley for garnish. Serve immediately in bowls with rice and garnish each serving with parsley.
Offer a shaker of filé to be sprinkled on each serving as desired.

Notes

When making the roux, keep the heat low and stir frequently keeping it from sticking. Watch it closely as it starts to brown and don't let it burn or it will become bitter.
Roux: Bacon drippings will add a rich, smoky flavor to the roux. The longer the roux is cooked the darker it will become but it will also loose some of its thickening power.
Oysters are optional as a lot of folks (me!) do not like their texture.
Creole seasoning is spicy. Begin adding with a small amount and increase according to taste.
If you choose to include firm fish to the gumbo we suggest cutting the portions in 1-inch cubes and adding them to the hot gumbo in step #3 of the instructions, just prior to the addition of the shrimp.
Filé is made from the sassafras tree and has a unique, earthy flavor. It can be used as a thickening agent but it should only be added after the gumbo has finished cooking. It is best to be served at the table so each guest may sprinkle it on their serving if desired.
Seafood gumbo can be frozen. However, the seafood will not reheat well as it will become overcooked and rubbery.
Our recommendation for freezing is to first remove the seafood and freeze the gumbo base and the seafood separately. When ready to reheat the gumbo, thaw both the seafood and the base portion in the refrigerator, then reheat the gumbo base on low heat, adding additional broth or water if needed. Remove the pot from the heat and add the thawed seafood and let heat in the hot gumbo base.
The Gumbo base can be made in advance and kept in the refrigerator. It will keep frozen for 3 months. If your gumbo is fairly thick you can add water when reheating.
If you can't find any seafood stock, you can use additional chicken broth.