Louisiana Seafood Gumbo Recipe: Easy Crab and Shrimp Dinner

Introduction

Steam rises from a deep pot, carrying the scents of briny crab, sweet shrimp, and spicy Cajun seasoning, and suddenly I’m back in my grandma’s kitchen in Lafayette, Louisiana. You know, there’s nothing quite like the first spoonful of real Louisiana seafood gumbo—especially when it’s loaded up with crab and shrimp. I first tried my hand at this gumbo on a rainy Saturday after missing a family gathering down south. Honestly, I was craving comfort and a taste of home, so I rolled up my sleeves and got to work. The best part? My kitchen filled with that unmistakable aroma—like the bayou itself had come to visit.

This irresistible Louisiana seafood gumbo with crab and shrimp isn’t just any quick dinner. It’s the kind of meal that brings people together, whether you’re feeding a hungry crowd or just making a weeknight special. The blend of fresh seafood, smoky sausage, and that signature roux gives the gumbo its soul. And, if you’re like me, you’ll love that this recipe is as much about feeling as it is about flavor. It’s hearty, rich, and surprisingly simple once you get the hang of it.

I’ve tweaked this recipe over the years, tried different seafood combos, and played with the heat. But the classic crab and shrimp version always wins in my house. If you’re new to gumbo or just looking for a true Louisiana seafood gumbo recipe, you’re in for a treat. I promise—this gumbo will make you close your eyes and savor every bite. Let’s face it, some recipes are just worth mastering, and this one’s at the top of my list for flavor, warmth, and that unmistakable southern hospitality.

Why You’ll Love This Recipe

After countless gumbo pots and more than a few messy kitchen disasters, I can say this Louisiana seafood gumbo with crab and shrimp is a surefire winner. Whether you’re a gumbo newbie or a seasoned Cajun cook, there’s a lot to love about this recipe. Here’s why:

• Quick & Easy: Comes together in about 90 minutes, which is pretty speedy for gumbo. Perfect for cozy weeknights or when you want a taste of Louisiana without spending all day cooking.
• Simple Ingredients: You won’t need anything exotic. Most of these are pantry staples or easy finds at any grocery store.
• Perfect for Gatherings: This gumbo is the star at family reunions, Mardi Gras parties, or just a laid-back dinner with friends. It’s hearty and feeds a crowd.
• Crowd-Pleaser: Both kids and adults dig in—especially when you let them pile on extra crab. It’s a guaranteed hit.
• Unbelievably Delicious: The combination of crab, shrimp, and that rich roux makes every bite a little celebration.

This isn’t just another seafood gumbo recipe. The secret is in the roux—stirred low and slow until it’s the color of melted chocolate. I blend the vegetables right into the roux, giving it that deep, savory flavor you just can’t get from shortcuts. The crab adds sweetness, and the shrimp soaks up all those Cajun spices. Plus, a splash of hot sauce (if you’re brave) brings everything to life.

Honestly, this gumbo is the kind of dish that turns a regular Tuesday into a party. It’s comfort food, but it’s also a little fancy—perfect for impressing guests without stressing. Each bowl is warm, satisfying, and loaded with the best seafood Louisiana has to offer. If you’ve ever wanted to master a classic southern recipe, this is it. It’s my go-to for making memories around the table.

Ingredients Needed

This Louisiana seafood gumbo recipe uses wholesome, flavorful ingredients to deliver that classic taste and texture. Here’s what you’ll need:

• For the Roux:
  • 1/2 cup (115g) vegetable oil (can swap for canola or avocado oil)
  • 1/2 cup (60g) all-purpose flour
• The “Holy Trinity”:
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
• For the Gumbo:
  • 4 cloves garlic, minced
  • 1 pound (450g) andouille sausage, sliced (smoked sausage works too)
  • 1 pound (450g) raw shrimp, peeled and deveined (medium or large)
  • 1 pound (450g) lump crab meat (fresh or pasteurized; avoid imitation)
  • 6 cups (1.4L) seafood stock or chicken stock (I use homemade if I have it—store-bought is fine)
  • 2 bay leaves
  • 2 teaspoons Cajun seasoning (I like Tony Chachere’s)
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt (more to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional for heat)
  • 2 tablespoons Worcestershire sauce
  • 1 (14oz/400g) can diced tomatoes (with juices)
• For Serving:
  • Cooked white rice (about 4 cups/600g)
  • Chopped fresh parsley (for garnish)
  • Green onions, sliced (for garnish)
  • Hot sauce (like Louisiana or Crystal)

I always recommend using the freshest seafood you can find. For crab, lump meat is best, but claw meat works too if that’s what’s available. Shrimp can be wild or farmed—just make sure they’re peeled and deveined. If you’re gluten-free, swap the all-purpose flour for a gluten-free blend. Andouille sausage is traditional, but I’ve used smoked turkey sausage in a pinch.

For the stock, seafood is classic, but chicken stock works surprisingly well if that’s what you have. If you ever want to kick up the veggie factor, toss in okra or frozen peas near the end. Gumbo is forgiving—just don’t skip the roux, or you’ll miss that deep flavor. Oh, and don’t forget the rice! Gumbo without rice is like Mardi Gras without beads (just not the same).

Equipment Needed

• Large heavy-bottomed pot or Dutch oven (essential for even heat and slow cooking)
• Wooden spoon (for stirring the roux—plastic spatulas can melt!)
• Sharp chef’s knife and cutting board (for prepping the “holy trinity” and sausage)
• Measuring cups and spoons (precision matters with the roux and seasonings)
• Ladle (for serving that perfect bowl of gumbo)
• Rice cooker or medium saucepan (to cook the rice)

If you don’t have a Dutch oven, any large, heavy pot will do—just avoid thin-bottomed pans, which can burn the roux. I’ve used both stainless steel and enameled cast iron. Maintenance tip: scrub your wooden spoon with salt and lemon to get rid of stuck-on roux. For budget-friendly options, you can find sturdy pots at discount stores (I got my favorite for under $30!). If you’re making gumbo often, invest in a good chef’s knife—it makes chopping veggies way easier.

Preparation Method

1. Make the Roux: Heat 1/2 cup (115g) vegetable oil in your large pot over medium heat. Sprinkle in 1/2 cup (60g) all-purpose flour. Stir constantly with your wooden spoon for 15–20 minutes. The roux should transform from pale beige to deep chocolate brown. If it smells nutty (not burnt) and looks glossy, you’re on track. (If it burns, toss it and start again—trust me, burnt roux ruins gumbo!)
2. Add the “Holy Trinity”: Immediately add the diced onion, green bell pepper, and celery to the hot roux. Cook, stirring often, until softened—about 5 minutes. The veggies will stop the roux from cooking further, and their juices will help deglaze the pot.
3. Build the Flavor: Stir in the minced garlic and sliced andouille sausage. Sauté for 2–3 minutes, until the sausage starts to brown and the garlic smells fragrant. Don’t rush this—browned sausage adds a ton of flavor.
4. Add Liquids & Seasonings: Pour in 6 cups (1.4L) seafood stock, scraping the bottom of the pot to loosen any stuck bits. Add the bay leaves, Cajun seasoning, dried thyme, smoked paprika, salt, black pepper, cayenne (if using), Worcestershire sauce, and diced tomatoes (with juices). Stir well to combine.
5. Simmer: Bring the gumbo to a gentle boil, then reduce the heat to low. Simmer uncovered for 45 minutes, stirring occasionally. The gumbo should thicken slightly, and the flavors will meld beautifully. If the gumbo gets too thick, add a splash more stock or water.
6. Add Seafood: Gently stir in the shrimp and crab meat. Simmer for another 8–10 minutes, just until the shrimp turn pink and opaque and the crab is heated through. Don’t overcook—seafood cooks fast and gets tough if boiled too long.
7. Taste & Adjust: Remove bay leaves. Taste the gumbo and adjust seasoning as needed—sometimes I add an extra pinch of salt or a dash of hot sauce. If you like a little more heat, throw in extra cayenne.
8. Serve: Spoon hot gumbo over cooked white rice. Garnish with fresh parsley and sliced green onions. Offer hot sauce at the table for those who want to spice things up.

Preparation notes: If your roux separates or looks oily, keep stirring—it’ll come together. Watch the heat during simmering (too high and you’ll scorch the bottom). For best flavor, let the gumbo sit for 30 minutes after cooking—the flavors deepen as it rests. And yes, gumbo is even better the next day!

Cooking Tips & Techniques

I’ve learned a few tricks after making Louisiana seafood gumbo with crab and shrimp more times than I can count. Here’s what makes a difference:

• Roux Patience: Don’t rush the roux! Medium heat and steady stirring are key. If you see black flecks, it’s burnt—start over. (I’ve lost a few pots in my day.)
• Veggie Chop: Dice your onion, bell pepper, and celery small so they melt into the gumbo. Big chunks can feel out of place.
• Seafood Timing: Add shrimp and crab at the end to avoid overcooking. Overcooked shrimp get rubbery fast.
• Stock Choice: Homemade seafood stock is amazing, but boxed chicken stock works in a pinch. If using store-bought, taste for salt—some broths are salty enough that you’ll want to dial back the seasoning.
• Sausage Sear: Brown the sausage before simmering—this caramelizes the edges and adds depth.
• Multitasking: Cook rice while the gumbo simmers. If you have help, let someone chop veggies while you stir the roux. (Teamwork makes gumbo easier!)
• Consistency: Gumbo should be thick but not pasty. If it’s too runny, simmer longer. Too thick? Add a splash of stock.
• Taste as You Go: Flavors change as the gumbo cooks, so check salt and spice near the end.

Let’s face it, gumbo is a forgiving dish if you pay attention to the basics. I’ve burned roux, added shrimp too early, and even forgotten the rice once (not recommended). But every mistake taught me something new. The key is patience and tasting along the way. If you get stuck, just remember: gumbo loves low heat and lots of love.

Variations & Adaptations

Louisiana seafood gumbo with crab and shrimp is classic, but there’s plenty of room for creativity. Here are some tasty twists:

• Gluten-Free: Use a gluten-free flour blend for the roux. It’ll be a bit lighter in color, but the flavor still shines.
• No Pork: Swap andouille sausage for turkey or chicken sausage. Or leave it out for a pescatarian version—just add extra shrimp and crab.
• Seasonal Add-ins: In summer, I sometimes add okra for extra body. In winter, frozen peas or corn are fun.
• Spicy Twist: Add diced jalapeño or extra cayenne for serious heat. Or serve with spicy pickled veggies on the side.
• Chicken & Seafood Gumbo: If you’re feeding a bigger crowd, toss in cooked, shredded chicken breast.

I once made gumbo with crawfish tails instead of crab—so good! If you’ve got shellfish allergies, just use firm white fish (like cod) in place of crab. For a vegetarian take, use mushrooms and chickpeas for texture. Gumbo’s adaptable, so don’t be afraid to play with flavors and ingredients. It’s about what tastes good to you.

Serving & Storage Suggestions

Gumbo is best served piping hot, ladled generously over fluffy white rice. I like to sprinkle fresh parsley and sliced green onions on top—they add color and a little crunch. For a true Louisiana dinner, set out hot sauce (Crystal or Louisiana brand), crusty French bread, and maybe a side of coleslaw or potato salad.

Leftover gumbo keeps well in the refrigerator for up to 3 days. Store in an airtight container. The flavors get even richer after a night in the fridge. For longer storage, freeze gumbo in single portions for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove—add a splash of stock if it’s too thick. Microwave works in a pinch, but stove-top is best for keeping the seafood tender.

If you make a big batch, I recommend keeping the rice separate until serving. That way, the rice doesn’t soak up all the broth and get mushy. Gumbo is one of those dishes that just gets better with time—perfect for meal prep or make-ahead dinners.

Nutritional Information & Benefits

A typical serving of Louisiana seafood gumbo with crab and shrimp (about 1 1/2 cups gumbo with 1/2 cup rice) has roughly:

• Calories: 350–400
• Protein: 25–30g
• Carbohydrates: 35–40g
• Fat: 10–15g
• Sodium: 800–1000mg (depending on stock and sausage)

This gumbo packs plenty of lean protein from shrimp and crab, plus the “holy trinity” veggies add fiber and vitamins. If you use brown rice, you’ll bump up the fiber. The dish is naturally low in saturated fat, especially if you use turkey sausage. Watch out for shellfish allergens (crab and shrimp), and use gluten-free flour if needed for dietary restrictions.

I love that gumbo can be hearty and healthy—especially when you use fresh, high-quality seafood. It’s a great way to sneak in veggies and keep things light without sacrificing comfort. In my kitchen, gumbo is both a soul food and a wellness win.

Conclusion

If you’re searching for a Louisiana seafood gumbo recipe that’s easy, packed with crab and shrimp, and sure to impress, this is the one to try. It’s simple enough for weeknight dinners, but special enough for celebrations. I love making this gumbo because it connects me to family and tradition, but it’s also a chance to create new memories—one bowl at a time.

Don’t be afraid to customize the recipe to fit your tastes or dietary needs. Gumbo loves a little improvisation! If you’ve never made roux before, just go slow and trust your senses. There’s real magic in a homemade gumbo, and I hope you’ll enjoy it as much as I do.

If you try this Louisiana seafood gumbo recipe, let me know how it turned out! Share your twists or family secrets in the comments below. Pin this for later, send it to a friend, or tag me with your beautiful gumbo bowls—I can’t wait to see what you create. Here’s to good food and great company!

Frequently Asked Questions

Can I make Louisiana seafood gumbo ahead of time?

Absolutely! Gumbo tastes even better the next day as the flavors develop. Just store it in the fridge and reheat gently on the stove.

What kind of crab should I use?

Lump crab meat is best for flavor and texture, but claw meat will work if that’s what you have. Avoid imitation crab—it just isn’t the same.

Can I use frozen shrimp and crab?

Yes, as long as you thaw them completely and pat dry. Fresh is ideal, but frozen seafood works well for gumbo.

How spicy is this gumbo?

It’s mildly spicy with Cajun seasoning and a bit of cayenne. You can adjust the heat up or down to your taste.

Is gumbo gluten-free?

Traditional gumbo uses flour for the roux, but you can swap in a gluten-free blend. The rest of the recipe is naturally gluten-free if you use safe sausage and stock.

Louisiana Seafood Gumbo Recipe: Easy Crab and Shrimp Dinner

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• Author: Lauren Diaz
• Total Time: 90 minutes
• Yield: 6 servings 1x

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Description

This classic Louisiana seafood gumbo is loaded with crab and shrimp, smoky sausage, and a rich, chocolate-colored roux. It’s a comforting, crowd-pleasing dish that brings the flavors of the bayou to your kitchen and is perfect for gatherings or cozy weeknights.

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Ingredients

Scale 1x2x3x

• 1/2 cup vegetable oil (can swap for canola or avocado oil)
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 pound andouille sausage, sliced (smoked sausage works too)
• 1 pound raw shrimp, peeled and deveined (medium or large)
• 1 pound lump crab meat (fresh or pasteurized; avoid imitation)
• 6 cups seafood stock or chicken stock
• 2 bay leaves
• 2 teaspoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt (more to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional for heat)
• 2 tablespoons Worcestershire sauce
• 1 (14oz) can diced tomatoes (with juices)
• Cooked white rice (about 4 cups)
• Chopped fresh parsley (for garnish)
• Green onions, sliced (for garnish)
• Hot sauce (like Louisiana or Crystal)

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Instructions

1. Heat vegetable oil in a large pot over medium heat. Sprinkle in flour and stir constantly for 15–20 minutes until the roux is deep chocolate brown and smells nutty.
2. Immediately add diced onion, green bell pepper, and celery to the hot roux. Cook, stirring often, until softened, about 5 minutes.
3. Stir in minced garlic and sliced andouille sausage. Sauté for 2–3 minutes until sausage starts to brown and garlic is fragrant.
4. Pour in seafood stock, scraping the bottom of the pot to loosen any stuck bits. Add bay leaves, Cajun seasoning, dried thyme, smoked paprika, salt, black pepper, cayenne (if using), Worcestershire sauce, and diced tomatoes. Stir well.
5. Bring gumbo to a gentle boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally. If gumbo gets too thick, add a splash more stock or water.
6. Gently stir in shrimp and crab meat. Simmer for another 8–10 minutes, just until shrimp turn pink and opaque and crab is heated through.
7. Remove bay leaves. Taste and adjust seasoning as needed. Add extra salt or hot sauce if desired.
8. Spoon hot gumbo over cooked white rice. Garnish with fresh parsley and sliced green onions. Serve with hot sauce.

Notes

For best flavor, use fresh lump crab and wild shrimp. If gluten-free, substitute flour with a gluten-free blend. Add okra or peas for extra veggies. Let gumbo rest for 30 minutes after cooking for deeper flavor. Gumbo is even better the next day. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Main Course
• Cuisine: Cajun, Southern, Louisiana

Nutrition

• Serving Size: About 1 1/2 cups gumbo with 1/2 cup rice
• Calories: 375
• Sugar: 6
• Sodium: 900
• Fat: 13
• Saturated Fat: 3
• Carbohydrates: 38
• Fiber: 3
• Protein: 28

Keywords: gumbo, seafood gumbo, Louisiana gumbo, crab gumbo, shrimp gumbo, Cajun recipe, southern comfort food, easy gumbo, Mardi Gras, family dinner