Classic Southern Seafood Gumbo

This seafood gumbo is a classic Southern recipe! It’s made Louisana-style with seafood stock, sausage, chicken, shrimp, crab, and vegetables, served over rice for a flavorful, filling meal. You can also try our One-Pot Easy Gumbo Recipe for another take on this delightful Southern dish.

Creole vs. Cajun Gumbo 

Gumbo has a long and rich history in the South. There are two variations, Creole Gumbo and Cajun Gumbo. Creole Gumbo is associated with New Orleans and includes tomatoes. Cajun Gumbo comes from rural areas of Louisiana and typically does not have tomatoes. This seafood gumbo lacks tomatoes, but it does have okra, which most Cajun gumbo does not. The dish, therefore, falls somewhere in between the two traditions.

Locals often refer to Creole and Cajun food’s difference as being “country food,” vs. “city food,” with Creole food having more of a refined feeling from New Orleans’ unique cuisine. The port city’s Creole cuisine was heavily influenced by the arrival of French families who left post-revolution Haiti; they brought their recipes with them. But regardless, in all parts of Louisiana early versions of gumbo were delicious ways to stretch ingredients and feed large families or communities. So, the use of inexpensive meats, like sausage, and bulk ingredients like okra, helped make gumbo an affordable yet filling dish.

Gumbo Recipe

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• Author: Chef Jackie Page

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Description

A tasty, hearty stew.

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Ingredients

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• ½ lb andouille sausage 
• ½ lb chicken breast 
• ½ lb crab meat 
• ½ lb shrimp 
• ½ cup each green pepper, onion, and celery, chopped
• 1 cup of rice 
• Salt and pepper to taste 
• 2 tbsp of gumbo file
• 2 tbsp Cajun seasoning 
• 1 tbsp smoked paprika
• ½ cup okra 
• 4 tbsp flour 
• 4 tbsp butter 
• 32 oz  seafood stock 
• 2 cups water

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Instructions

1. To a stockpot add 4 tablespoons of butter and four tablespoons of flour. Stir to over high heat. Be sure to stir continuously so that you don’t burn the roux.
2. When it is the color of caramel, add celery, onions ,and peppers and sautee until softened. Add seafood stock and let simmer until it thickens.
3. In another pan, sautee andouille sausage and chicken with some oil.
4. When cooked, add chicken, andouille and crab meat to the gumbo pot. When the mixture has thickened add shrimp. Simmer for 2 minutes and turn off. Cover and let sit.
5. Cook rice with water salt and pepper until done.
6. Serve gumbo over rice, and enjoy.

Recipe by Chef Jackie Page / Styling by Anna Franklin / Photography by Dave Bryce

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