Cajun Seafood Gumbo

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You don't have to go to New Orleans to get some of those good old-fashioned cajun flavors! As long as you can make a roux, you can make any cajun dish out there. This recipe is a hit every time we make it! To get the best flavor, use homeade seafood stock and good quality seafood. If you don't have any homeade stock, it is still delicious with the boxed seafood stock you can purchase at Oliver's. Enjoy!


Cajun Seafood Gumbo
2 cups chopped onions
2 cups chopped bell peppers (red, orange, or yellow)
1 cup chopped celery
¾ cup vegetable oil
¾ cup flour
1 T minced garlic
5 ½ cups seafood or fish stock
1 lb andouille smoked sausage, cut into ½” pieces
1 lb peeled deveined shrimp
10 jumbo scallops, sliced in half
1 lb salmon or other rich white fish, chopped into 1-2" pieces
1 dozen medium to large oysters in their liquor, about 9 oz (optional)
¾ lb crabmeat (optional, if added, cut back on the amount of salmon or white fish)
1 pot of cooked rice
Green onions, sliced thinly

Seasoning mix:
2 whole bay leaves
2 tsp salt
½ tsp white pepper
½ tsp cayenne pepper
½ tsp black pepper
½ tsp dried thyme leaves
¼ tsp dried oregano leaves

Combine the onions, peppers, and celery in a med size bowl and set aside.  In a small bowl combine the seasoning mix ingredients; mix well and set aside. For a spicier gumbo, add more cayenne pepper or sliced chili peppers.

Heat the oil in a large dutch oven or heavy skillet over high heat until it begins to smoke, about 4 mins.  Gradually add the flour, whisking constantly with a long-handled whisk.  Continue cooking, whisking constantly, until roux is dark red-brown, about 2 to 4 mins, being careful not to let it scorch or splash on your skin*.  Immediately add half the vegetables and stir well (switch to a spoon if necessary).  Continue stirring and cooking about 1 minute.  Then add the remaining vegetables and cook and stir about 2 mins.  Stir in the seasoning mix and continue cooking about 2 mins, stirring frequently.  Add the garlic; stir well, then cook and stir about 1 minute more.  Remove from heat.

Meanwhile, place the stock in a 6 quart saucepan and bring to a boil.  Once at boiling temperature, remove from heat. Slowly pour (little by little) into the roux mixture, stirring until blended between each addition.  Do this slowly to prevent clumping.  Bring roux/stock mixture to a boil.  

Add the andouille sausage and return to a boil; continue boiling 15 mins, stirring occasionally.  Reduce heat and simmer 10 mins more.  Add the seafood.  Return to a boil over high heat, stirring occasionally for 4-5 minutes or just until seafood is cooked through. Do not overcook or the seafood will become tough, you want it as tender as possible. Remove from heat and skim any oil from the surface.  Serve immediately over rice and topped with green onions.

* Roux can be tempermental and can burn very easily. If the roux burns, do not use it or it will ruin the whole dish. Discard the burned batch and start again. If you haven't made roux before, you can google roux to learn some tips before you start.

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