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Southern Seafood Gumbo-01

Southern Seafood Gumbo

This Southern seafood gumbo is rich, hearty, and packed with shrimp, lobster, tender vegetables, and deep Cajun flavor. A dark roux, aromatic vegetables, tomatoes, broth, and classic seasonings create a comforting one-pot meal served over white rice.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 persons
Course: Main Course, Soup
Cuisine: American, Cajun, Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shrimp, peeled and deveined
  • 2 lobster tails, or 1 cup chopped lobster meat
  • 8 oz smoked beef sausage, sliced, optional
  • 2 tbsp butter
  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 14.5 oz can diced tomatoes
  • 6 cup seafood or chicken broth
  • 1 tsp smoked paprika
  • 1 tsp Cajun seasoning
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 2 bay leaves
  • 1 tsp Worcestershire sauce
  • Salt and black pepper, to taste
  • 2 green onions, sliced
  • Fresh parsley, chopped
  • Cooked white rice, for serving
  • Hot sauce, optional

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • whisk
  • Wooden spoon
  • ladle
  • knife and cutting board

Method
 

  1. Heat the vegetable oil in a large pot over medium heat. Whisk in the flour and cook, stirring constantly, for 15 to 20 minutes until a deep brown roux forms.
  2. Add the butter, onion, green bell pepper, celery, and garlic. Cook for 5 to 7 minutes, until softened and fragrant.
  3. Stir in the smoked beef sausage, if using, and cook for 3 minutes to build more flavor.
  4. Add the diced tomatoes, seafood or chicken broth, smoked paprika, Cajun seasoning, thyme, oregano, bay leaves, and Worcestershire sauce.
  5. Bring to a boil, then reduce the heat and simmer for 30 to 40 minutes so the gumbo becomes rich and flavorful.
  6. Stir in the lobster and cook for 5 minutes, just until tender.
  7. Add the shrimp and cook for 3 to 4 minutes, until pink and fully cooked. Season with salt, black pepper, and extra Cajun seasoning if desired. Remove the bay leaves.
  8. Ladle the seafood gumbo into bowls and serve with a scoop of cooked white rice. Garnish with green onions and fresh parsley, then add hot sauce if desired.

Notes

Stir the roux constantly for 15 to 20 minutes so it browns evenly without burning.
A deep brown roux gives the gumbo its rich color and flavor.
Smoked beef sausage is optional but adds extra smoky depth.
Add the lobster and shrimp near the end so the seafood stays tender.
Remove the bay leaves before serving.
Taste before adding salt because the broth, Cajun seasoning, Worcestershire sauce, and optional sausage may already provide enough sodium.
Serve with cooked white rice and add hot sauce to taste.