Seafood Gumbo Recipe

This is a straightforward homemade version of Luby’s Cafeteria Seafood Gumbo — a thick, rich southern stew loaded with shrimp, veggies, Cajun spice, and so much soul. Feeds a crowd, freezes like a dream, and honestly? It just feels like home.

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Quick Summary

• Prep time: 20 mins
• Cook time: 30 mins
• Flavor: savory, spicy, herby, hearty
• Great for: big family meals, make-ahead dinners, cozy weather cravings

Why I Like This Recipe

Not gonna lie, I made this for the “leftovers.” You know the kind — better the next day, deep flavor, one-pot magic. It’s got that roux base that smells like a Cajun diner in the best way. The okra gets soft, the shrimp pops, and every bite is a full-on comfort bomb. I’ve made it four times now and it still slaps.

Ingredients

• 1 cup all-purpose flour
• 1 cup canola oil
• 4 cups chopped onion
• 2 cups chopped celery
• 2 cups chopped green pepper
• 1 cup sliced green onions
• 4 cups chicken broth
• 8 cups water
• 4 cups sliced okra
• 2 tbsp paprika
• 1 tbsp salt
• 2 tsp oregano
• 1 tsp black pepper
• 6 cups small shrimp (or mixed seafood), rinsed and drained
• 1 cup chopped fresh parsley
• 2 tbsp Cajun seasoning

How To Make Seafood Gumbo

1. Make the roux: Mix flour + oil in a Dutch oven over med-high. Stir non-stop for 5 mins. Lower to medium. Keep stirring another 10 mins till it’s dark reddish brown. Smells like toasted heaven.
2. Add the veg: Toss in onion, celery, bell pepper, and green onions. Sauté 5 mins till soft-ish.
3. Build the broth: Pour in broth + water. Add okra, paprika, salt, oregano, black pepper. Bring to a boil.
4. Simmer magic: Lower heat. Cover + simmer 10 mins.
5. Seafood moment: Stir in shrimp + parsley. Simmer uncovered 5 more mins till shrimp is cooked.
6. Final kick: Remove from heat, stir in Cajun seasoning. Let it sit a sec before serving.

Tips for Success

• Stir that roux constantly. Burn it and you’re starting over. No shortcuts here.
• Don’t overcook shrimp — they go from perfect to rubber in a blink.
• Okra thickens the broth naturally — don’t skip it unless you truly hate it.
• Let it rest before serving. The flavors bloom a little after the heat’s off.
• Serve over rice or just as-is with crusty bread. Either way, don’t forget hot sauce.

Storage and Reheating

• Fridge: Keeps 4–5 days easy. Flavor deepens.
• Freezer: YES. Portion and freeze. Reheats beautifully.
• Reheat: Low heat on stove, add a splash of water or broth if thickened too much.

FAQs

Common Mistakes and How to Dodge Them

• Roux burns – Stir non-stop. Lower the heat if nervous.
• Shrimp gets tough – Don’t overcook. 5 mins MAX.
• Skipping the rest time – Letting it sit brings it together.
• Too watery – Simmer uncovered a bit to thicken.
• Not enough salt/spice – Taste as you go. The broth should be bold.

Nutrition Facts (Per Serving – 1 cup)

• Calories: 166 kcal
• Fat: 10 g
• Saturated Fat: 1 g
• Cholesterol: 96 mg
• Sodium: 900 mg
• Carbs: 10 g
• Fiber: 2 g
• Sugars: 2 g
• Protein: 10 g