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Shrimp and sausage gumbo with rice, garnished with herbs on a white plate.
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5 from 20 votes

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.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Main Dish
Cuisine: American
Keyword: cajun gumbo, Creole Seafood Gumbo
Servings: 12 Servings
Author: Pat Nyswonger

Ingredients

  • 16 ounces okra sliced; fresh or frozen (defrosted)

For the Roux

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

For the Base Gumbo Recipe

  • 1 large onion chopped
  • 1 bunch scallions chopped
  • 2 bell peppers chopped; I used red and green peppers
  • 4 stalks celery chopped
  • 6 garlic cloves grated or minced
  • 1 (14 ounce) can 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 Andouille sausage sliced

For the Seafood

  • 2 pounds large shrimp de-headed, peeled and veins removed
  • 1 pound crab meat picked over
  • 12 shucked oysters (optional)
  • 1 pound frozen calamari rings thawed (or firm fish, See Notes)
  • ⅓ cup fresh chopped 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.
    Top-down view of a pan with chopped okra stirred by wooden spoon.

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.
    White pot with light brown roux and wooden spoon on marble surface.
  • 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).
    Wooden spoon stirs brown roux in white pot on marble surface.

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.
    Broth pours into a white pot with chopped vegetables and diced tomatoes.
  • 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.
    Person adds sausage and green bell pepper to vegetable soup pot.

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.
    Pot of gumbo with vegetables, two bowls of shrimp and fish on marble.
  • 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

Roux: Keep the heat low and stir frequently to prevent sticking or burning. Burnt roux will taste bitter. Bacon drippings add rich, smoky flavor, but remember that the darker the roux, the less thickening power it has.
Seafood Options: Oysters are optional (a lot of folks, me included, don’t love their texture). If you’d like to include firm fish, cut it into 1-inch cubes and add it to the hot gumbo in Step 3, just before adding the shrimp.
Seasoning: Creole seasoning can be spicy. Start with a small amount, then taste and adjust to your liking.
Filé Powder: Made from ground sassafras leaves, filé adds a unique, earthy flavor. It can thicken gumbo slightly, but should only be added after cooking. Pass it at the table so each person can sprinkle their own.
Make-Ahead: The gumbo base can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months. If it thickens after chilling, add a bit of water or broth when reheating.
Freezing: Seafood gumbo can be frozen, but seafood tends to overcook and become rubbery when reheated. For best results, remove the seafood and freeze the gumbo base separately. Thaw both in the refrigerator, reheat the base gently, then stir in the thawed seafood just before serving.
Stock Substitute: If seafood stock isn’t available, you can use chicken broth instead.

Nutrition

Serving: 1serving | Calories: 518kcal | Carbohydrates: 25g | Protein: 39g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Cholesterol: 262mg | Sodium: 1842mg | Fiber: 2g | Sugar: 3g
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