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seafood gumbo

Seafood Gumbo

Lisa Kamolnick
Seafood gumbo blends seafood, the Holy Trinity of Cajun cuisine, roux and wine for a feast suitable for large family gatherings or a date night in. Freezes well.
Prep Time 1 hr
Cook Time 6 hrs
Total Time 7 hrs
Course Main Course, Soup
Cuisine Cajun
Servings 40 people



  • 2 C olive oil
  • 5 C flour


  • 6 C chopped onion
  • 3 C chopped bell pepper
  • 3 C chopped celery
  • 15 oz tomato sauce
  • 2 C chopped green onions
  • ½ C garlic minced
  • 1 ½ C finely chopped parsley
  • 6 qt water
  • 4 TBSP Worcestershire
  • 1 - 3 TBSP salt to taste
  • 2 tsp cayenne pepper
  • 2 C dry white wine Sauterne, Pinot Grigio, Sauvignon Blanc
  • 32 oz crab meat
  • 3 lb shrimp
  • 18 oz flounder



  • Chop onion, bell pepper, celery, and green onion.
  • Mince garlic.
    Seafood Gumbo
  • Finely chop parsley.
  • Add water to large stock pot.


  • In iron skillet or heavy-bottomed dutch oven, heat oil over low. Stir/whisk in flour until lumps gone.
    Seafood Gumbo
  • Continue to cook, stirring frequently, until roux reaches desired darkness. Note: Traditional roux is very dark. Pictured is a medium roux. A darker roux will bring more flavor to your gumbo.
    Seafood Gumbo
  • Remove from heat.
  • Add tomato sauce and chopped green onion. On low heat, cook until roux darkens back.
    Seafood Gumbo


  • Combine roux, garlic, parsley, Worcestershire, cayenne, and wine in stockpot with water.
  • Add salt to taste.
  • Heat gumbo to medium low and simmer for 45 minutes, stirring occasionally. Early stages especially ensure roux is blending into water and not settling to bottom of pot.
  • Add crabmeat, shrimp, and flounder.
    Seafood Gumbo
  • Simmer for 2 or more hours, stirring occasionally.
    Seafood Gumbo
  • Top individual servings with file’ gumbo (DO NOT put into pot.)
    Seafood Gumbo


Serving Suggestions

Serve as a soup, over rice or over yellow potato salad with a side of French bread. Hearty enough for a main course but a suitable starter if using smaller portions.


Stir almost constantly when cooking roux to avoid burning it.
Traditional roux is very dark. I cooked to medium. A darker roux will bring more flavor to your gumbo. 
Stir frequently after combining ingredients into water to ensure roux does not settle to bottom of pot.
You can put in whole (cleaned) fish filets; they will break apart as they cook.

Recipe Links

Black Friday Gumbo
Keyword filé gumbo, gumbo, seafood, seafood gumbo