Easy Seafood Gumbo

This Easy Seafood Gumbo is my streamlined take on a classic Louisiana favorite. It has a rich, roux-based broth loaded with shrimp, crab and oysters, but it comes together in about 35 minutes so you don’t have to wait all day for a bowl of gumbo.

I learned the basics of this recipe from a friend who grew up just outside of New Orleans, then tested and tweaked it over and over to make sure it still has that deep, cozy gumbo flavor without the long simmer time. I show you exactly how to make it weeknight-friendly, plus a few simple tweaks if you want an even more traditional, slow-simmered gumbo.

Seafood gumbo ingredients and substitutions

Here’s a closer look at the key ingredients you’ll need for this seafood gumbo, plus easy swaps you can make.

• Roux (butter and flour) – The roux is what gives gumbo its signature flavor and color. In this easier version, we use butter and flour cooked together until golden. Butter adds a ton of flavor and makes the roux feel approachable for home cooks. If you prefer, you can use a neutral oil instead. For a deeper, more traditional gumbo flavor, cook the roux a few minutes longer until it darkens in color.
• Vegetables (the “holy trinity”) – Similar to mirepoix, the holy trinity is just onion, celery and bell pepper which are the classic gumbo base adding sweetness and depth to the broth. I like to use green bell pepper for that traditional flavor, but any color will work in a pinch. Don’t skip this trio, it’s the foundation of the whole dish.
• Stock – Chicken stock keeps this recipe simple and pantry-friendly, but seafood stock will give you an even more intense seafood flavor. You can use store-bought seafood stock or make a quick version by simmering shrimp shells and crab shells in water for 20 to 30 minutes, then straining. If all you have is chicken stock, that’s completely fine, the gumbo will still be delicious.
• Seafood – I love using a mix of shrimp, crab meat and oysters so every spoonful feels special. Here are a few tips:
  – Shrimp: Medium to large shrimp work best. Fresh or frozen (thawed) both work. Peel and devein them before cooking.
  – Crab: Lump crab meat gives you big, sweet bites, but claw meat is a more affordable option.
  – Oysters: Fresh, shucked oysters add amazing flavor and texture. If you’re not a fan, you can leave them out and add extra shrimp or crab instead.
• Sausage – Smoked sausage or andouille adds a smoky, savory note and makes the gumbo extra hearty. If you can’t find andouille, use any good smoked sausage you like. For a pescatarian version, you can leave the sausage out and add more seafood.
• Filé powder and/or okra – Gumbo is traditionally thickened with one or more of three things: a roux, okra and filé powder. This recipe uses a roux and filé powder, which is made from ground sassafras leaves and adds a subtle, earthy flavor. If you love okra, you can absolutely add it as well (see the traditional variation above). If you can’t find filé powder, leave it out and use okra to help thicken instead.
• Seasonings – Cajun seasoning, bay leaves and hot sauce give this gumbo its personality. Use your favorite Cajun or Creole seasoning blend and taste as you go. If you’re sensitive to spice, start with less and add more hot sauce at the table.

For the full ingredient list and instructions, see the recipe card below.

How to Make Gumbo

Making a Louisiana Gumbo Recipe from scratch is super simple to do. You can add whatever seafood you like but for this easy gumbo I like to add shrimp, crabmeat and oysters. They’re all easy to find and you can easily double or triple the recipe to feed a crowd.

1. Make the roux using butter and flour by whisking together over medium high heat until golden brown.
2. Add the onions, peppers and celery to the roux and stir to combine. Cook until softened.
3. Stir in the sausage and cook 1 minute.
4. Add the garlic, mustard, cayenne, paprika, garlic powder, creole seasoning and file powder. Stir to combine.
5. Stir in the chicken broth and bring the mixture to a boil.
6. Add the seafood, bay leaf, salt and pepper. 
7. Simmer for 4-5 minutes or until the seafood is cooked through.
8. Serve with rice.

How to avoid overcooking the seafood

• Add the seafood toward the end. Shrimp and crab don’t need much time at all, just a few minutes in the simmering broth.
• Look for visual cues. Shrimp are done when they curl and turn opaque pink. Crab and oysters just need to be heated through.
• Turn off the heat. As soon as the seafood is cooked, turn off the heat and let the gumbo rest. It will continue to gently cook in the hot broth.

What is File Powder?

File powder, also known as Gumbo file, is a slightly spicy herb made from the dried, ground leaves of the sassafras tree. It’s a common ingredient found in most gumbo recipes and you can find it in the spice section of most well stocked grocery stores.

If you prefer not to use file powder in your  recipe you can substitute it with 1 cup frozen okra added with the seafood. 

Gumbo vs. Jambalaya

While similar in flavor and add-ins, like chicken, sausage or seafood, Jambalaya is more of a paella dish or, primarily, a rice based dish. Gumbo, on the other hand, is a soup or stew based recipe that is thickened with a roux.

I love both a gumbo and jambalaya but this easy Seafood Gumbo recipe has stolen a special place in my heart forever.

What makes gumbo, gumbo?

Gumbo is a beloved Louisiana dish with roots in African, Native American and European cooking traditions. At its core, gumbo is a hearty stew served over rice, usually built on a base of a roux and the “holy trinity” of onion, celery and bell pepper.

Most gumbos are thickened with one or more of three key ingredients: a cooked flour-and-fat roux, okra, and filé powder (a seasoning made from ground sassafras leaves). Some families insist gumbo must include okra, while others rely more on a dark roux and filé for flavor and body.

This version uses a buttery roux and filé powder, with the option to add okra if that’s how you grew up eating it. It’s based on a Louisiana family recipe that I’ve adapted to be quicker and more approachable for busy weeknights, while still keeping that classic gumbo flavor we all love.