American Boil North American Oysters Rice Scallops Seafood Shrimp Vegetables

Seafood Gumbo

Seafood Gumbo -
Written by Guest

Gumbo is usually identified by its dark roux, cooked until it is a colour “a few shades from burning”. The roux is used with okra or filé powder. Seafood is popular in gumbo the closer to the water the people are, but the south-western areas of Louisiana often use fowl, such as chicken or duck, and sausage.

Seafood Gumbo -

Seafood Gumbo

Seafood Gumbo is a highly popular tasty dish from Louisiana
4.6 from 125 votes
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Course: Main Dish
Cuisine: American
Keyword: Seafood
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 1315kcal



  • Heat the oil in a heavy skillet over high heat until it is very hot.
  • Stir in the flour and continue to stir until the roux is a dark reddish brown colour.
  • Add the onions, bell peppers, and celery, and cook about 2 minutes, stirring frequently.
  • Add the seasonings and cook an additional minute, then remove from the heat. Meanwhile, bring the stock to a boil in a large pot over high heat.
  • Add the roux mixture a little at a time, stirring after each addition to make sure the roux is dissolved before adding more.
  • Add the sausage and simmer for 10 minutes.
  • Add the shrimp, scallops, and oyster with their liquor, and simmer for 5 minutes, or until the shrimp are firm and pink.
  • Serve immediately by spooning over 1/4 cup of rice in a bowl.


Classic Cajun recipe that is warming, tasty and everyone leaves the table full and happy.


Sodium: 2144mg | Sugar: 5g | Fiber: 4g | Potassium: 1026mg | Cholesterol: 377mg | Calories: 1315kcal | Monounsaturated Fat: 19g | Polyunsaturated Fat: 19g | Saturated Fat: 14g | Fat: 63g | Protein: 110g | Carbohydrates: 72g