Recipe

Wholesome Seafood Gumbo

A rustic, homestyle seafood gumbo with a deep, nutty roux, tender shrimp, sweet crab, and cozy okra in every spoonful.

By Matt Campbell

•

4.8

Gumbo is the kind of dinner that makes the whole kitchen smell like you actually have your life together. It is warm, a little messy, and deeply rewarding, especially when you build it with a classic approach: a dark roux, the holy trinity, and a simmer that slowly turns into something greater than the sum of its parts.

This wholesome seafood gumbo is homestyle on purpose. The ingredients are easy to find, the steps are clear, and the flavor is big. You get a toasty, nutty base from the roux, gentle heat from Cajun seasoning, and a seafood finish that tastes like the Gulf without needing a plane ticket. Grab a big pot, keep a spoon nearby for tasting, and do not rush the roux. That is where the magic lives.

Why It Works

Deep flavor without drama: A properly cooked roux gives you that signature gumbo richness and color.
Seafood stays tender: Shrimp and crab go in at the end so they do not turn rubbery or disappear into the stew.
Rustic texture: Okra helps naturally thicken the pot and adds a classic Southern vibe.
Flexible heat and salt: You control the spice with Cajun seasoning and hot sauce, and you can keep sodium in check by choosing low-sodium stock and salting at the end.

Pairs Well With

Cornbread or cornbread muffins
Simple green salad with lemon vinaigrette
Garlicky sautéed greens (collards or kale)
Steamed rice or buttery rice pilaf

Storage Tips

Cool it fast: Gumbo is a big pot of heat, so let it cool slightly, then portion into shallow containers so it chills quickly.

Refrigerator: Store up to 3 days in an airtight container. If you made it with fresh seafood, I recommend enjoying it sooner rather than later.
Freezer: Freeze up to 2 months. For best texture, freeze the base and add shrimp after reheating, if you are planning ahead.
Reheat: Warm gently on the stovetop over medium-low heat, stirring often. Add a splash of stock or water if it thickens too much.
Rice tip: Store rice separately so it does not soak up all the broth and go mushy.

Common Questions

What makes gumbo taste like gumbo?

A good roux, the holy trinity (onion, celery, bell pepper), and a solid stock. From there, it is seasoning, simmer time, and adding proteins at the right moment.

Can I make this gumbo without okra?

Yes. Okra helps thicken and adds a classic flavor. If you skip it, you can thicken with a little extra roux, or add 1 to 2 teaspoons filé powder off heat at the very end.

Filé tip: Once filé goes in, do not boil the gumbo. Keep it gentle, or it can turn a little stringy.

Is gumbo supposed to be thick like stew?

Think “silky and spoon-coating,” not gravy. It should be thicker than soup, looser than chili. If yours is too thick, add stock. If too thin, simmer uncovered a bit longer.

Can I use cooked crab meat?

Absolutely. Lump crab meat is perfect here. Stir it in at the end and keep the simmer gentle so the crab stays in nice pieces.

What is the best rice for gumbo?

Long-grain white rice is the classic. Jasmine works too. Brown rice is fine if you like it, just cook it separately and expect a slightly nuttier vibe.

Does gumbo need sausage?

Nope. A lot of gumbos include andouille, but this version keeps the seafood front and center. If you want sausage anyway, see the notes in the instructions.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottomed pot or Dutch oven (6 to 8 quarts)
Wooden spoon or flat whisk for stirring roux
Chef’s knife and cutting board
Measuring cups and spoons
Ladle

I used to think gumbo was reserved for people with cast iron confidence and a grandma who would swat your hand for stirring wrong. Then I made it in a regular old pot on a random weeknight, mostly because it was cold out and I had shrimp in the freezer. The roux humbled me at first, not gonna lie, but once it hit that milk-chocolate stage, I was hooked. Now it is my go-to “feed everyone, impress quietly” meal. It tastes like effort, even when you are just in sweatpants stirring a pot and pretending you are on a cooking show.

Wholesome Seafood Gumbo

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 1 hour 25 minutes

Total Time 1 hour 45 minutes

Servings 6

Ingredients

Roux: 1/2 cup neutral oil (canola, avocado, or vegetable) + 1/2 cup all-purpose flour
Holy trinity: 1 large yellow onion, diced (about 2 cups)
1 green bell pepper, diced (about 1 cup)
2 celery ribs, diced (about 3/4 cup)
3 to 4 cloves garlic, minced
1 tablespoon tomato paste (optional, for a little extra depth)
6 cups seafood stock or chicken stock (low sodium if possible)
1 (14.5 ounce) can diced tomatoes, drained (optional, more common in some Creole-leaning styles)
2 cups sliced okra (fresh or frozen)
2 bay leaves
1 1/2 teaspoons dried thyme
1 1/2 to 2 tablespoons Cajun seasoning, to taste (salt levels vary a lot)
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
1 pound raw shrimp, peeled and deveined
8 ounces lump crab meat, picked over for shells
2 teaspoons Worcestershire sauce
1 to 2 teaspoons hot sauce, plus more to serve
2 to 3 green onions, thinly sliced (for serving)
Chopped parsley (for serving)
Cooked long-grain white rice, for serving
Lemon wedges, for serving (optional but highly encouraged)

Instructions

Get set up. Chop the onion, bell pepper, and celery. Mince the garlic. Measure your flour and oil. Gumbo rewards a little mise en place because the roux waits for no one.
Make the roux (the flavor engine). In a large heavy-bottomed pot over medium to medium-low heat, whisk together the oil and flour. Stir constantly with a wooden spoon or flat whisk, getting into the corners. Cook until the roux is a deep brown, like milk chocolate. Time can vary a lot by stove, anywhere from 20 to 40 minutes, so follow the color and smell more than the clock.

If you see black specks or it smells burnt, it is past saving. The best move is to carefully discard and start over (sad, yes, but better than a whole pot that tastes like regret).
Cook the trinity. Add onion, bell pepper, and celery to the roux. Stir well and cook 6 to 8 minutes until softened. Add garlic and cook 30 seconds. Stir in tomato paste if using.
Build the broth. Slowly pour in the stock while stirring to avoid lumps. Add bay leaves, thyme, Cajun seasoning, smoked paprika, and a few grinds of black pepper. Add diced tomatoes if using.
Simmer and let it get cozy. Bring to a gentle simmer, then reduce heat to low. Simmer 30 minutes, stirring occasionally. The roux may release a little oil as it settles into the broth. If you want a cleaner finish, skim the surface after it has simmered for 10 to 15 minutes (totally optional).
Add okra. Stir in okra and simmer 15 minutes. If using frozen okra, add it straight from frozen. If using fresh, slice it about 1/2 inch thick. The okra will help thicken things and mellow into the broth.

If the gumbo tightens up more than you like, add a splash of stock and keep it moving.
Finish with seafood at the end. Stir in Worcestershire sauce and hot sauce. Add shrimp and cook 3 to 5 minutes until opaque, pink, and just firm (do not let them hang out in there forever). Turn heat to low and gently fold in the crab meat for 1 to 2 minutes to warm through. Taste, then add salt if needed. Cajun seasoning varies a lot, so taste first, salt second.

Optional sausage note: If you want to add andouille, brown 8 to 12 ounces sliced sausage in the pot before the roux, remove it, then add it back during the 30-minute simmer.
Serve. Spoon gumbo over warm rice. Top with green onions and parsley. Add a squeeze of lemon if you like bright finishes. Serve with extra hot sauce at the table for the spice-lovers.

Matt’s small trick: If the gumbo tastes a little flat after simmering, it usually needs one of two things: a pinch more salt or a splash of acid. Try lemon or a few extra dashes of hot sauce before you start adding more seasoning.

Nutrition information is estimated.

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