Spicy Cajun Seafood Gumbo: A Louisiana Summer Indulgence

Down in the heart of Louisiana, nothin’ warms the soul quite like a steamin’ bowl of seafood gumbo. This rich, flavorful stew is a staple of Cajun and Creole cuisine, burstin’ with fresh seafood, the holy trinity of veggies, and that signature dark roux that ties it all together. Whether you’re simmerin’ it up for a family gatherin’ or celebratin’ - this gumbo is the perfect comfort food. It’s got the spice, the depth, and the heart of the bayou, makin’ it a must-try for any lover of Southern cookin’. And if you’re short on time, grab some ready-made bases or pre-made gumbo from Creole.net to bring that authentic flavor home without the fuss. Laissez les bons temps rouler, y’all!

Ingredients

For the Roux:

• ½ cup vegetable oil – Peanut oil works great for that authentic Cajun touch
• ½ cup all-purpose flour – The base for your dark roux

For the Gumbo Base:

• 1 large onion, diced – Part of the holy trinity
• 1 green bell pepper, diced – Adds sweetness and crunch
• 2 celery stalks, diced – Completes the holy trinity
• 4 cloves garlic, minced – For savory depth
• 1 pound andouille sausage, sliced – Smoky and spicy, a gumbo must-have (try Manda Andouille 12oz for authentic flavor)
• 1 (14.5 oz) can stewed tomatoes – Provides a tangy Creole twist
• 6 cups seafood stock – Use Louisiana Fish Fry Seafood Stock 8oz for rich, briny notes
• 2 cups chicken broth – Balances the broth
• 2 bay leaves – For aromatic depth
• 1 tablespoon Slap Ya Mama Original Blend Cajun Seasoning 16oz – A classic mix of cayenne, garlic, and spices for bold Cajun heat (or try Ragin’ Cajun Chicken and Gator Seasoning 8oz for a zesty, buttery alternative)
• 1 teaspoon Louisiana Fish Fry Cayenne Pepper 7.25oz – Adds a sharp, fiery kick (or opt for Cajun’s Choice Creole Seasoning 10oz for a milder, herbaceous boost)
• 1 teaspoon dried thyme – Earthy herb for seasoning
• 2 tablespoons Crystal Worcestershire Sauce 10oz – For umami richness
• 2 cups frozen okra, sliced – Thickens naturally (or use Cajun Chef Hot Pickled Okra 32oz for a tangy twist)
• 1 teaspoon Cajun Chef Gumbo File 1oz – Ground sassafras leaves for thickening and earthy flavor, added at the end

For the Seafood:

• 1 pound medium shrimp, peeled and deveined – Gulf shrimp for freshness
• 1 pound lump crab meat – Sweet and tender (add Louisiana Gumbo Crabs 1lb or Sal's Riverside Gumbo Crabs 2lbs for extra crab flavor)
• 1 pound white fish (like catfish or snapper) – Flaky and mild
• ½ pound smoked oysters – For briny depth

For Serving:

• Cooked white rice – Use Jazzmen White Rice 28oz for fluffy, Louisiana-grown grains
• Fresh parsley, chopped – For garnish
• Crystal Hot Sauce 12oz – For extra zing

Instructions

Step 1: Make the Roux

1. Heat ½ cup vegetable oil in a large pot or Dutch oven over medium heat.
2. Whisk in ½ cup flour to form a roux. Stir constantly for 20-30 minutes until it turns a deep chocolate brown – the color of dark coffee. This step is crucial for that rich, nutty flavor, but watch it closely to avoid burnin’!

Step 2: Add the Holy Trinity and Sausage

1. Stir in diced onion, bell pepper, celery, and garlic. Cook for 5-8 minutes until softened and fragrant – this is the holy trinity that builds the gumbo’s base.
2. Add sliced andouille sausage and cook for another 5 minutes until browned, releasin’ those smoky flavors.

Step 3: Build the Broth

1. Pour in stewed tomatoes, seafood stock, chicken broth, bay leaves, Slap Ya Mama Original Blend Cajun Seasoning (or Ragin’ Cajun Chicken and Gator Seasoning for a zesty twist), Louisiana Fish Fry Cayenne Pepper (or Cajun’s Choice Creole Seasoning for a milder boost), thyme, and Crystal Worcestershire Sauce.
2. Bring to a boil, then reduce to a low simmer. Cover and cook for 1 hour, stirrin’ occasionally to let the flavors meld.

Step 4: Add Okra and Thicken

1. Stir in frozen okra and gumbo file. Cook uncovered for 10 minutes – the okra will naturally thicken the gumbo and add a subtle earthiness.

Step 5: Add the Seafood

1. Gently stir in shrimp, crab meat, white fish, and smoked oysters. Simmer for 3-5 minutes until the shrimp turns pink and curls, and the fish flakes easily. Don’t overcook – seafood gets tough!
2. Remove bay leaves, taste for seasoning, and adjust with more cayenne or salt if needed.

Step 6: Serve and Enjoy

1. Ladle the gumbo over hot cooked white rice in bowls.
2. Garnish with chopped parsley and a dash of Crystal Hot Sauce for extra kick. Serve with crusty bread or cornbread for the full Louisiana experience.

Tips for the Best Cajun Seafood Gumbo

• Roux Patience: Don’t rush the roux – it’s the foundation of gumbo’s flavor. If it burns, start over!
• Seafood Timin’: Add seafood last to keep it tender. Overcookin’ makes it rubbery, so watch closely.
• Thickenin’ Options: Okra and gumbo file are traditional thickeners. Add file off the heat to avoid stringiness.
• Make Ahead: Gumbo tastes even better the next day – flavors deepen overnight. Store in the fridge for up to 3 days.
• Spice Level: Adjust cayenne for heat. For milder gumbo, cut it in half; for fire, add more or serve with hot sauce on the side.

Stock Up for Your Cajun Seafood Gumbo

Bring the bayou to your kitchen with these gumbo essentials from Creole.net:

• Blue Runner Seafood Gumbo Base 25oz – A quick, flavorful base loaded with veggies and spices for authentic gumbo
• Cajun Chef Gumbo File 1oz – Ground sassafras leaves for thickening and earthy flavor
• Kary's Dark Roux 16oz – Ready-made dark roux for that rich chocolate-brown color without the stirrin’
• Louisiana Fish Fry Gumbo Base 5oz – Easy mix with onions, bell peppers, and spices – just add seafood
• Savoies Dark Roux 32oz – Cholesterol-free roux for gumbos and stews, made with 100% vegetable oil
• Jambalaya Girl Gumbo 4oz - 4 Pack – Dark roux mix with seasonings and veggies – no MSG, just add meat or seafood

For seafood and extras:

• Louisiana Gumbo Crabs 1lb – Cleaned crabs for flavorin’ the broth – 3-5 per bag
• Sal's Riverside Gumbo Crabs 2lbs – Ideal for addin’ that crabby depth to your gumbo
• Lenas Seafood Gumbo 32oz – Ready-made gumbo with shrimp, crab, and seasonings – serves 3
• Manda Andouille 12oz – Smoky sausage for extra Cajun kick
• Ragin’ Cajun Chicken and Gator Seasoning 8oz – Zesty, buttery flavor with garlic and lemon notes
• Cajun’s Choice Creole Seasoning 10oz – Milder, herbaceous blend with paprika and garlic
• Crystal Worcestershire Sauce 10oz – Adds umami to the broth
• Crystal Hot Sauce 12oz – Tangy finish for servin’
• Jazzmen White Rice 28oz – Fluffy rice for servin’

Enjoy Your Cajun Seafood Gumbo!

This seafood gumbo is a celebration of Louisiana’s coastal bounty, with rich roux, fresh seafood, and spices that warm you from the inside out. Whether you’re makin’ it from scratch or usin’ Blue Runner Seafood Gumbo Base for a quick fix, it’s pure comfort in a bowl. Serve it up with rice, a dash of hot sauce, and let the good times roll, y’all!