Louisiana Seafood Gumbo


(12 votes) 4 12

This Cajun seafood gumbo features lots of shellfish and a little andouille sausage for a more complex flavor.

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  • 1 C. vegetable oil
  • 1 1/2 C. flour
  • 2 C. chopped onions
  • 1 C. chopped celery
  • 1 C. chopped bell pepper
  • 1/4 C. minced garlic
  • 1/2 lb. sliced andouille sausage
  • 1 lb. claw crabmeat
  • 3 qts. shellfish stock (homemade or purchased)
  • 2 C. sliced green onions
  • 1/2 C. parsley
  • Salt, to taste
  • Cayenne pepper, to taste
  • 1 lb. (35 count) shrimp, peeled and deveined
  • 1 lb. jumbo lump crabmeat
  • 2 dozen shucked oysters, liquid reserved Cooked rice, for serving

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In a two-gallon stock pot, heat oil over medium high heat. Once oil is hot, add flour and using a wire whisk, stir constantly until brown roux is achieved. Do not allow to scorch. Should black specks appear in roux, discard and begin again. Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3 to 5 minutes, or until vegetables are wilted.Add andouille, blend well into vegetable mixture and sauté additional 2 to 3 minutes. Add claw crabmeat and stir into roux, as this will begin to add seafood flavor to the mixture. Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume. Add green onions and parsley and season to taste using salt and cayenne pepper.Fold shrimp, lump crabmeat, oysters and reserved liquid into soup. Return to a low boil and cook approximately 5 minutes. Adjust seasonings and serve over cooked rice.

Reviews (5)

  • I am upset that many of the recipes do not include any reference to the number of servings. I can only guess how many servings there are in this recipe. Is it 6, or 10, or even 15.

    Flag as inappropriate Cookontherun  |  January 3, 2012

  • Hi sharobo,
    Adding nutritional information to our recipes is something we are working on with the new site design. We hope to have this feature available in the near future. We thank you for patience in bearing with us. Happy cooking!

    Flag as inappropriate ksteed  |  March 24, 2011

  • Where is the nutritional information? Without knowing the specific nutritional information, I won't be making this dish.

    Flag as inappropriate sharobo  |  March 24, 2011

  • No Gumbo is made without Fil'e !!No have I ever heard of 1 made with seafood meat & not shelled.

    Flag as inappropriate MsVinet  |  October 1, 2007

  • This is a good gumbo. I used a slight variation, however still a wonderful flavor and the shrimp came out extremely tender.

    Flag as inappropriate heather  |  June 24, 2007

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