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Why You Will Love This Recipe
- Rich and Bold Flavors: Cajun gumbo is renowned for its rich and bold flavors, thanks to the combination of aromatic spices and herbs used in the roux, such as thyme, oregano, and bay leaves. Incorporating shrimp and crab adds depth and complexity to the overall taste.
- Cultural Authenticity: Cajun cuisine is deeply rooted in Louisiana culture, and gumbo is a staple dish that showcases the region’s culinary traditions. Including shrimp and crab in the gumbo aligns with the authentic flavors and ingredients found in traditional recipes.
- Surf and Turf Experience: Shrimp and crab provide a delightful surf and turf experience in gumbo, combining the succulence of seafood with the heartiness of meats like sausage.
- Versatility in Ingredients: Shrimp and crab add variety to the gumbo, and individuals can customize the ratios based on personal preferences.
What Spices to use/Is it Spicy?
The recipe uses dried basil, oregano, thyme, a bay leaf, and Cajun Seasoning.
Cajun seasoning is typically spicy. It contains cayenne pepper and other spices that can add heat to dishes. The level of spiciness can vary depending on the brand or recipe of the seasoning, so some Cajun seasonings may be milder than others.
I like to make my own Homemade Cajun Seasoning and Rub for this reason. It allows you to directly control the spice. It’s always a good idea to start with a small amount and adjust to your taste preferences. If you’re sensitive to spicy food, you can also look for Cajun seasoning blends that are labeled as mild or use less of the seasoning in your cooking.
How to Make Cajun Seafood Gumbo
Full detailed instructions are below in the recipe card.
- Add sliced sausage to a Dutch oven or stockpot on medium-high heat. Cook.
- Add the butter to the pot on medium heat. While it melts add the flour in 3 phases.
- Continue to stir until the roux turns deep brown.
- Add green peppers, celery, onions, Worcestershire sauce, and spices (except the bay leaf) to the roux. Stir and cook for 8-10 minutes until the veggies are soft.
- Add in broth and okra. Stir. Adjust the heat on the stove and bring the pot to boiling.
- Stir and add a bay leaf. Cover the pot and simmer.
- Remove the lid from the pot and add seafood. Cook for 2-3 minutes.
Additional Add-Ins/Substitution Ideas
- Chicken
- Mushrooms
- Carrots
- Tomatoes: Adding diced or crushed tomatoes can enhance the gumbo’s richness and provide a tangy element to the dish.
- Smoked Paprika: I love to use it in my homemade Cajun Seasoning. It adds smoky flavor.
- Hot Sauce or Cayenne Pepper: Cayenne is also a must for me using my homemade Cajun Seasoning. If you enjoy some heat, add hot sauce or cayenne pepper to spice up the gumbo to your desired level of spiciness.
Tomatoes
Tomatoes in gumbo is usually a hot topic among Southerners and native Louisianans. My family is from Louisiana. So trust me, I know! I have had gumbo with and without tomatoes and they are both delicious. It’s up to you if you wish to add them to the dish.
There are many authentic Creole versions that include tomatoes, typically diced tomatoes. I also notice tomatoes more commonly in chicken gumbos throughout the South. It will create a slightly different flavor profile.
How to Store Leftovers
Leftovers can be stored tightly covered and sealed for 3-4 days.
How to Reheat
Reheating the dish without overcooking the seafood requires a gentle and careful approach to preserve the textures. Overcooked seafood will taste dry and rubbery.
If you’re using the stove, reheat it on low heat only.
If you’re using the microwave, reheat in short intervals, 1-2 minutes.
Freezer Tips
You can freeze leftovers tightly sealed and covered for 3-4 months. Defrost overnight in the fridge and reheat as directed above.
Pair With These Recipes
Southern Soul Food Cornbread
Cheddar Jalapeno Cornbread
Southern Collard Greens with Smoked Turkey
Southern Soul Food Creamed Corn
More Cajun Recipes
Cajun Shrimp Boil
Cajun Shrimp Salad
Cajun Shrimp and Sausage Pasta
Cajun Salmon
Cajun Crawfish Boil
Shrimp Etouffee Recipe
Cajun Dirty Rice
Seafood Jambalaya with Shrimp
Southern Red Beans and Rice
More Gumbo Recipes
Slow Cooker Crockpot Gumbo
Instant Pot Gumbo
Cajun Seafood Gumbo with Shrimp and Crab
Ingredients
- 8 oz andouille sausage Sliced into rounds 1-1 1/2 inches thick.
- 5 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup diced green peppers
- 1 cup diced celery
- 1 cup diced onions I use white onion.
- 2-3 garlic cloves Minced
- 2-3 cups chopped okra Fresh or frozen. I used 2 cups. Use more for thicker gumbo.
- 24 oz seafood or chicken broth/stock
- 1 pound raw shrimp Peeled and deveined.
- 1 pound lump crab or snow crab legs I like to use a combo of both.
- 8 oz lobster meat Optional
- cooked rice Optional
Herbs and Spices
- 1 teaspoon dried basil
- 1 teaspoon ground oregano
- 1/2 teaspoon ground thyme
- 1 tablespoon worcestershire sauce
- 1 bay leaf
Homemade Cajun Seasoning (You can also use 1/2-1 tablespoon of a store-bought blend)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper Adjust to suit your taste.
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon ground black pepper
- salt to taste I save this for the end and when the dish is fully cooked. Taste repeatedly and adjust as necessary.
Instructions
- Add the sliced sausage to a Dutch oven (mine is 6quart) or stockpot on medium-high heat. Cook for 3-4 minutes on both sides. Remove the sausage from the pot and set aside. You will notice brown bits from the sausage at the bottom of the pot. I leave these in for flavor, they will get deglazed during the roux-making process.
- Add the butter to the pot on medium heat. While it melts add the flour in 3 phases. Add the first phase and whisk. Add the second phase, and so on.
- Continue to stir until the roux turns deep brown. It should turn brown within several minutes of stirring. This is the most important step of the recipe and it requires patience. If you stop stirring before it reaches deep brown, it will cake up and/or burn. This takes me 15 minutes.
- Add the green peppers, celery, onions, Worcestershire sauce, and spices (except the bay leaf) to the roux. Stir and cook for 8-10 minutes until the veggies are soft.
- Add in the broth and okra. Stir. Adjust the heat on the stove and bring the pot to boiling.
- Stir and add the bay leaf. Cover the pot. Adjust the heat to low and simmer for 20-30 minutes. If you want really soft vegetables, this may take longer. Celery requires the most time to soften. If you don't want celery with a crunch, cook it until it's completely softened.
- Remove the lid from the pot and add the raw shrimp, crab meat, and optional lobster. Cook for 2-3 minutes or until the shrimp is fully cooked and opaque.
- Cool before serving.
Notes
- Seafood cooks fast. Be careful not to overcook it. This is why you don’t add it while the gumbo simmers.
- Cooked shrimp tend to curl into a “C” shape. As they cook, the proteins contract, causing the shrimp to curl. When they are tightly curled in an O shape they are typically overcooked.
- Feel free to use any type of seafood you like.
- You can substitute butter with olive oil or vegetable oil if preferred.
- If you want to add chicken you will need to cook the dish for 2 hours or more until tender and fully cooked.
- The shade of brown the roux needs to be is always a source of debate. Many prefer a lighter, peanut butter brown hue. A lot of people prefer a really dark brown hue. When making gumbo and etouffée, I have made it both ways.
- Prepare it based on what you like. A peanut butter brown roux will take 5-6 minutes of stirring. A deep brown roux (as shown in the photos of this recipe) will take you 10 minutes or more.
- I have no suggestions for okra substitutions because okra is essential to the dish and a must for authentic gumbo. It adds flavor, but it’s mostly praised for being a thickener. Okra will give the gumbo a rich and thick texture. A lot of people don’t like okra because of its slimy texture. When you cook it for a long time in a recipe like this one, it isn’t slimy anymore.
- I don’t recommend the slow cooker for this one because seafood cooks so fast.
David B. Hicks, Sr.
Friday 24th of November 2023
How to deslime okra: Add okra to a cast iron skillet. While cooking it add a small amount of white vinegar to skillet. Stir until slime disappears. You are now ready to add to your gumbo.
M glick
Monday 4th of September 2023
My husband loves gumbo with shrimp and crab. He complains that he doesn’t get enough enough at our local seafood restaurants. Making this keeps him very happy with no complaints.
Brandi Crawford
Monday 4th of September 2023
I agree with him! I'm so glad you enjoyed it!
Lady T*
Tuesday 15th of August 2023
Thank you! For SHARING Your Precise, Healthy, Scrupulous Recipes! LOVE, LOVE SEAFOOD!!!
Brandi Crawford
Tuesday 15th of August 2023
You're welcome!