It's getting to that time of year when you want something that's going to be warm and comforting. This homemade gumbo recipe is exactly that because what sounds better than a warm bowl of gumbo right now? Creole seafood gumbo is a hearty seafood stew with rich flavor that will transport you straight to New Orleans. When I visited New Orleans, all the food I tried tasted like it was cooked with all the love in the world. I didn't have a bad dish there.
There are four different types of seafood in this stew along with andouille sausage for some meatiness and vegetables for freshness. If it is your first time having a Louisiana gumbo, then you are in for a real treat. It packs amazing flavor from the savory broth that simmers with the sausage, vegetables, and spices before adding in the delicate seafood. It's also amazing the next day as most soups and stews are from all the ingredients getting a chance to meld together over a long time.
Gumbo Ingredients
Holy Trinity- This is key in a lot of creole/cajun foods as the base. It consists of onion, green bell peppers, and celery.
Andouille Sausage- A smoked and heavily seasoned pork sausage. If you want to omit this ingredient to make it meat free, it will still taste great!
Fresh Seafood- In this recipe there is lump crab, shrimp, cod, and scallops. Very hearty in the seafood department. You can play around with these ingredients and use the seafood that you like for example a different white fish instead of the cod. For shrimp size I would choose medium to large shrimp.
Tomatoes- Creole gumbos typically use tomatoes when compared to a cajun gumbo. I use a canned diced tomatoes but you can use stewed tomatoes as well. Stewed tomatoes are cooked and can have seasoned added.
Roux- Gumbo roux is both a thickener and flavor base. Roux is equal parts all purpose flour and fat, in this case vegetable oil. You want to achieve a dark roux.
Let's Make This Seafood Gumbo Recipe!
In a large dutch oven or large pot, brown andouille sausage on both sides over medium-high heat and remove with a slotted spoon and set aside.
Lower to medium heat and add vegetable oil. Heat oil and scrape up brown bits from bottom of the pot. Add flour and stir with a whisk constantly. You do not want to leave the roux unattended because it will burn! This process can take up to 20 minutes which may seem like a long time to be whisking but it is necessary for a proper roux.
You want to take the roux from white to a peanut butter color then to a milk chocolate brownish color. A dark brown roux is key in this recipe to get the flavors going.
Add the holy trinity to the pot and continue to stir now with a wooden spoon. Do this for about 5 minutes.
Pour chicken broth (which can be subbed for seafood stock), cajun seasoning, diced tomatoes, garlic, bay leaves, worcestershire sauce, cayenne pepper, and tabasco sauce (or your preferred hot sauce). Bring to a boil then cover. Adjust to low heat and simmer for 1 1/2 hours.
Uncover and give a good stir and adjust seasoning with salt and black pepper to taste. Add shrimp, cod, and scallops to the pot and stir to combine. Cook for 15-20 minutes until seafood is cooked through.
Remove from this heat and stir in the crab meat.
Serve with white rice and enjoy!
Note: If you have access to gumbo filé or filé powder, use it when the gumbo is down to add earthiness to the gumbo as well as thicken it. I did not have any near me but you can sprinkle some on individual servings of the gumbo and mix it in.
If you wanted a thicker gumbo you can also add fresh okra. I do not enjoy okra so I did not add it to my gumbo.
Other Recipes You May Like!
- New Orleans Charbroiled Oysters
- Easy Sausage and Chicken Jambalaya
- Shrimp in Garlic Sauce
- Seafood Pot Pies
- Baked Lobster Mac and Cheese
Creole Seafood Gumbo
Equipment
Ingredients
- 12 oz andouille sausage sliced on bias
- 1 onion diced
- 1 green bell pepper diced
- 4 stalks celery diced
- 1 tbsp minced garlic
- 2 tbsp cajun seasoning
- 1 tsp dried thyme
- 2 tsp worcestershire sauce
- 2 bay leaves
- 64 oz chicken broth
- 14.5 oz canned diced tomatoes
- 3/4 cup flour
- 3/4 cup vegetable oil
- 1/2 lb bay scallops
- 1 lb cod inch cubes
- 1 lb shrimp
- 16 oz lump crab
- 1 1/2 tsp cayenne pepper
- 4 dashes hot sauce
Instructions
- In a large dutch oven or large pot, brown andouille sausage on both sides over medium-high heat and remove with a slotted spoon and set aside.
- Lower to medium heat and add vegetable oil. Heat oil and scrape up brown bits from bottom of the pot. Add flour and stir with a whisk constantly. You do not want to leave the roux unattended because it will burn! This process can take up to 20 minutes which may seem like a long time to be whisking but it is necessary for a proper roux. A dark brown roux is key in this recipe to get the flavors going.
- Add the holy trinity to the pot and continue to stir now with a wooden spoon. Do this for about 5 minutes.
- Pour chicken broth (which can be subbed for seafood stock), cajun seasoning, diced tomatoes, garlic, bay leaves, worcestershire sauce, cayenne pepper, and tabasco sauce (or your preferred hot sauce). Bring to a boil then cover. Adjust to low heat and simmer for 1 1/2 hours.
- Uncover and give a good stir and adjust seasoning with salt and black pepper to taste . Add shrimp, cod, and scallops to the pot and stir to combine. Cook for 15-20 minutes until seafood is cooked through.
- Remove from this heat and stir in the crab meat.
- Serve with white rice and enjoy!
Video
Don says
It's not creole gumbo if it doesnt have some okra in it. As the author said, it's not cajun because of the tomatoes. Just call it gumbo.
Itaira says
Thank you for checking out the recipe and the feedback! I disagree that Creole gumbo NEEDS to have okra, just that it is often used. It's a personal preference. There ar other factors that tie in the creole aspect of this gumbo.