I love Cajun seafood gumbo! Made with a dark roux and served over white rice, it is quintessentially Cajun. This Cajun gumbo recipe does not include tomatoes like its Creole cousin, or sausage like you might see in other recipes. It includes crab, shrimp, mussels and oysters. It is intensely rich, flavorful, and aromatic – just like Maw-Maw used to make.
Cajun Seafood Gumbo Video
Cajun Seafood Gumbo Recipe
Cajun Seafood Gumbo
Equipment
- large stockpot
- tongs
- colander
- large spoon
- medium skillet
- various bowls – for prep work
- cutting board
- paring knife
- cleaver
- small mallet
Ingredients
- 12 ounces medium shrimp
- 1 pound mussels
- 1 pound gumbo crabs – cleaned
- 2 quarts water
- 1 tsp white vinegar
- 1 cup flour
- 1 cup vegetable oil
- 2 cups onion – chopped
- 1 cup bell pepper – chopped
- 1 cup celery – chopped
- 4 cloves garlic – minced
- 4 bay leaves
- ½ tsp thyme
- 1 tsp basil
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 2 tbsp butter
- 2 tsp oil
- 8 ounces oysters – shucked
- 2 cups white rice – prepared in advance
- ½ cup green onions – chopped
- gumbo file powder – optional
Instructions
- Peel the shrimp.12 ounces medium shrimp
- Remove the mussels from their shells.1 pound mussels
- Clean the crabs. Crack the claws with a small mallet.1 pound gumbo crabs
- Add the shrimp peels, loose crab parts and mussel shells into a stockpot the water and white vinegar. Bring to a rapid boil.2 quarts water, 1 tsp white vinegar
- Add the crabs and boil for 10 minutes, then remove from the hot liquid to cool.
- Remove the crab aprons then use a cleaver to break the crabs in half.
- Prepare a chocolate colored roux.1 cup flour, 1 cup vegetable oil
- Add the onions, bell peppers, celery, and garlic. Sauté until tender.2 cups onion, 1 cup celery, 1 cup bell pepper, 4 cloves garlic
- Slowly add the hot stock using a ladle and colander to separate out the shrimp and mussel shells. Stir to incorporate, then bring to a boil.
- Reduce to a simmer, then add the thyme, basil, bay leaves, salt, black pepper and cayenne pepper. Simmer for 20 minutes.4 bay leaves, 1/2 tsp thyme, 1 tsp basil, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp cayenne pepper
- Meanwhile, bring a saucepan up to medium-low heat with 2 tbsp butter and 2 tsp oil.2 tbsp butter, 2 tsp oil
- Sauté the shrimp and mussel meat for 2-3 minutes, then set aside.
- Add the crabs to the same pan, and sauté for about 5 minutes more.
- Add the shrimp, crabs, the contents of the pan, and the oysters to the stock mixture. Simmer for 15 minutes, then remove from the heat. Let stand for 1 hour to let the flavors meld.8 ounces oysters
- Bring the gumbo back to a low boil, then reduce to a simmer while you make the rice.2 cups white rice
- Add the green onions, then serve in a bowl over hot white rice with a knob of buttered French bread. Add a pinch of gumbo file, and a dash of Tabasco sauce if desired.1/2 cup green onions, gumbo file powder
PRIVATE NOTES
Nutrition
More Information
There’s nothing like a warm, freshly baked French baguette to enhance your meal. Serve it slathered with Herbed Butter for extra yummy goodness.
What is gumbo?
Gumbo sits somewhere between a soup and a stew. It has a roux base, a strongly flavored stock, and includes the Cajun trinity of vegetables: onions, celery, and bell peppers. Cayenne pepper, bay leaves, garlic and spices are mixed in.
Gumbo recipes are often inherited. They vary widely in composition. In the same way that Texans tend to have strong opinions about barbecue and chili, Cajuns tend to be very opinionated about gumbo.
Cajun gumbo satisfies all of the senses. It is visually interesting and has a uniquely delicious aroma, and it tastes amazing. Gumbo is a family meal. When family gathers and shares intense sensory experiences, this creates lasting memories and forms strong opinions.
Protein options in a gumbos
There are many variations of meats and seafoods added to gumbos. These might include seafood like shrimp, mussels, crabs, oysters, fish, or crawfish. There might also be chicken, sausage or ham added. Meat is actually not a necessary component. You can make vegan gumbo with vegetables such as okra or mushrooms, instead.
Cajun or Creole – what’s the difference?
Cajun gumbo tends to be thicker, and does not include tomatoes. Creole gumbo tends to be thinner, and generally does include tomatoes.
Related Recipes
Roux
Chicken Gumbo
Creole Jambalaya
Rice Dressing
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