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The Ultimate Cajun Seafood Gumbo Recipe

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4.5 from 44 reviews

A rich and flavorful Cajun seafood gumbo featuring wild-caught shrimp, lobster tails, mussels, and andouille sausage simmered in a dark roux with aromatic vegetables and bold spices. This classic Louisiana dish is perfect for cozy dinners and bursting with authentic flavors.

Ingredients

Gumbo Base

  • 2 tablespoons extra virgin olive oil
  • ½ cup organic all-purpose flour
  • ½ cup organic vegetable oil
  • 1 onion, diced
  • 2 medium bell peppers, diced
  • 1 celery stalk, chopped small
  • 4 garlic cloves, minced
  • 12 oz. andouille sausage, sliced into rounds
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Cajun seasoning
  • 2 teaspoons cayenne pepper
  • 6 cups seafood stock
  • ¼ cup tomato paste
  • 1 (15 oz.) can diced tomatoes, organic
  • 4 thyme sprigs

Seafood and Vegetables

  • 1 lb. large wild-caught shrimp
  • 8 oz. wild-caught lobster tails
  • 16 oz. mussels
  • 2 cups frozen okra (optional)
  • Handful of fresh parsley, chopped

Instructions

  1. Prep the Veggies: Dice the onion, bell peppers, and chop the celery, garlic, and okra (if using) into small pieces to prepare for sautéing.
  2. Sauté the Sausage: Heat the olive oil in a Dutch oven over medium-high heat. Add the sausage slices and sear until golden and charred on each side, about 3-4 minutes per side. Remove sausage to a plate and set aside.
  3. Sauté the Vegetables: In the same pot, add the onions and garlic and sauté for 1-2 minutes until fragrant. Add the diced bell peppers and celery and continue sautéing for another 1-2 minutes to soften slightly. Remove vegetables to another plate and set aside.
  4. Make the Roux: Add the vegetable oil and flour to the empty pot and whisk together until smooth. Reduce heat to medium-low and stir constantly for about 30 minutes, until the roux turns a dark amber color, close to dark chocolate.
  5. Combine Ingredients: Add the sautéed vegetables and sausage back into the roux and stir to combine thoroughly.
  6. Add Seasonings and Stock: Stir in Cajun seasoning, cayenne pepper, tomato paste, diced tomatoes, thyme sprigs, Worcestershire sauce, and seafood stock. Bring the mixture to a boil and cook for 3-4 minutes.
  7. Simmer the Gumbo: Reduce heat to low and let the gumbo simmer uncovered for about 50 minutes to develop deep flavors and thicken.
  8. Add Seafood and Okra: In the last 8-10 minutes of cooking, add the shrimp, lobster tails, mussels, and optional okra. Stir gently and continue simmering until shrimp turn pink, seafood is cooked through, and gumbo thickens.
  9. Finish and Serve: Remove and discard thyme sprigs. Serve gumbo hot over cooked rice with a dash of hot sauce if desired, garnished with chopped fresh parsley or green onions.

Notes

  • Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for 4-6 months. Reheat gently on the stovetop.
  • For a slow cooker version, sauté the vegetables first, then cook all ingredients except seafood and okra on low for 6-8 hours. Add seafood and okra in the last 30 minutes.
  • To make gluten-free gumbo, substitute the all-purpose flour with gluten-free flour and ensure the stock is gluten-free.
  • Adjust spices to taste as this recipe is bold and flavorful.
  • Use wild-caught seafood for best flavor and freshness.

Find it online: https://hotsavors.com/the-ultimate-cajun-seafood-gumbo-recipe/