New Orleans Cajun Seafood Gumbo Recipe

New Orleans Cajun Seafood Gumbo is filled with an assortment of seafood with fish, shrimp, crab, and oysters. The best spicy seafood gumbo – ever.

This iconic New Orleans stew is rich and spicy.  This will become your new favorite gumbo, it’s filled with a variety of seafood, has the perfect amount of spice and the roux makes this a thick, rich stew.

The major difference between Creole and Cajun Gumbo is the base.  Creole gumbo is a little more delicate and has a tomato base. Cajun gumbo is thick, rich and hearty and get’s it gorgeous coloring from the roux.


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New Orleans Style Seafood Gumbo

Prep Time: 10 minutes
Cook Time: 2 hours 45 minutes
Total Time: 2 hours 55 minutes
Servings: 12
Calories: 614kcal
Author: Kelly DiMascio
This will become your new favorite gumbo recipe. Filled with fish, oysters, shrimp, and crab, this is just soooo good!
Print Recipe


  • 1 cup vegetable oil
  • 1 cup flour
  • 2 cups chopped onions
  • 8 ribs celery - chopped
  • 3 cloves garlic - minced
  • 8 cups seafood broth - canned or from base
  • 48 oz tomatoes - canned, diced
  • 20 oz okra - frozen sliced, thawed
  • 1 lbs crab claws
  • 1/4 cup Worcestershire sauce
  • 1 T hot sauce - like Tabasco
  • 2 large dried bay leaves
  • 1/2 cup fresh minced parsley
  • 2 t dried leaf thyme
  • 2 t dried leaf basil
  • 2 t dried leaf oregano
  • 1 t sage
  • 1 t pepper
  • 2 lbs shrimp - medium, unpeeled
  • 1 qt oysters - undrained, optional
  • 1 lbs crab meat
  • 1 lbs fish fillets - such as catfish or other firm white fish, cut in 1-inch pieces
  • hot cooked rice
  • file powder - optional


  • Combine oil and flour in a heavy skillet; cook over medium heat for 20 minutes, stirring constantly, until roux is dark. Be very careful to keep the roux from scorching. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. Transfer mixture to a Dutch oven or large kettle.
  • Add broth, tomatoes, okra, crab claws, Worcestershire sauce, hot sauce, bay leaves, parsley, thyme, basil, oregano, sage, and pepper; simmer 2 hours, stirring occasionally.
  • Peel and devein shrimp. Add shrimp, oysters, crab meat, and fish to the pot; simmer 10 to 15 minutes. Remove and discard bay leaves. Serve gumbo over hot cooked rice and, if desired, sprinkle with file.


Serve this gumbo with a simple green salad and loaves of fresh French bread or other crusty bread.  You'll want plenty to sop up this tasty broth.


Calories: 614kcal | Carbohydrates: 97g | Protein: 42g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 232mg | Sodium: 1758mg | Potassium: 984mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1965IU | Vitamin C: 40.8mg | Calcium: 255mg | Iron: 5.3mg
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1 Comment

  1. Aaron
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    The real deal.



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