National Gumbo Day: Ooh Wee! Seafood Gumbo Recipe
National Gumbo Day is here, and I’ve got a delicious homemade seafood gumbo recipe that’s well worth the time you put into making it!
Ooh wee!
Yes, this is a slow roller of a recipe, but it’s oh-so worth it!
A great gumbo begins with a carefully prepared roux, followed by aromatic vegetables, flavorful stock, seasonings, and a generous assortment of seafood.
Then, serve it over fluffy white rice with a side of warm cornbread, and you’ve got something really special!
Whether you’re celebrating National Gumbo Day on October 12 or simply craving a hearty Southern-inspired meal, this recipe is a wonderful way to enjoy the rich traditions of Louisiana cooking.
Celebrate National Gumbo Day with Homemade Gumbo
National Gumbo Day is celebrated on October 12, making it a wonderful occasion to explore one of Louisiana’s most beloved dishes.
Gumbo has deep roots in Louisiana’s diverse culinary history, shaped by African, Indigenous, French, Spanish, and other cultural influences.
There are many regional variations, family traditions, and personal approaches to making gumbo.
Some recipes are based on seafood, while others feature chicken, sausage, vegetables, or combinations of ingredients.
For this version, we’re making a hearty, seafood-filled gumbo with a rich roux, tomatoes, okra, aromatic vegetables, and plenty of delicious shellfish.
Gumbo Isn’t Always Seafood Gumbo
When many people hear the word gumbo, they immediately think of seafood gumbo.
However, gumbo doesn’t necessarily have to include seafood at all!
You can make wonderful chicken gumbo, sausage gumbo, vegetable gumbo, or a combination of meat and seafood, depending on your preferences and family traditions.
For more inspiration, explore Kimberly’s Louisiana Seafood Gumbo recipe and her article about celebrating National Seafood Month with gumbo.
National Gumbo Day Cooking Tips: Why a Good Roux Matters
A properly prepared roux is one of the most important foundations of many Cajun and Creole gumbo recipes.
A roux begins with flour cooked in fat. As the flour cooks, it gradually changes color and develops a richer, nuttier flavor.
For this gumbo, we’re using butter and all-purpose flour.
Take your time with the roux. Stir continuously and watch the color carefully, because once flour burns, the roux will develop an unpleasant, bitter taste.
Butter contains milk solids that can brown or burn more readily than some other cooking fats. Therefore, keep the heat moderate to low and reduce it as necessary.
The roux should develop a deep golden-brown color and a pleasant nutty aroma without scorching.
Kitchen Tip: If you prefer a very dark, traditional-style gumbo roux, a neutral cooking oil is often easier to manage than whole butter. Mom’s original version uses butter, so that is the method preserved in this recipe.
National Gumbo Day Seafood Gumbo Recipe
Recipe Type: Seafood Gumbo, Soup or Stew
Preparation Time: Approximately 20 minutes, plus additional seafood cleaning and preparation as needed
Cooking Time: Approximately 1 hour 45 minutes
Yield: Approximately 12 cups, depending on evaporation and ingredients
Serve With: Cooked white rice and warm cornbread or corn muffins
For serving inspiration, see How to Cook Rice and How to Bake Fluffy Southern Corn Muffins.
Ingredients for Seafood Gumbo
- 3 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup onion, chopped
- 3/4 cup celery, chopped
- 3/4 cup green bell pepper, chopped
- 1/2 cup carrots, chopped, optional
- 3 garlic cloves, minced
- 1 1/4 cups tomato purée
- 6 cups fish stock or chicken broth
- 1/4 teaspoon dried thyme
- 1 tablespoon gumbo filé powder, added to taste at the end
- 2 cups plum tomatoes, chopped
- 10 oz raw shrimp, peeled and deveined
- 10 oz crab meat, picked over for shells
- 8 oz sliced okra
- 12 oysters, shucked, with their liquor if desired
- 12 fresh clams, scrubbed and checked
- 10 fresh mussels, scrubbed and debearded
- 3/4 cup cooked lobster meat, chopped
- 8 small squid, cleaned, optional
- 8 scallops
- A few crawfish, if available
- 1 1/2 tablespoons fresh parsley, chopped
- 2–3 dashes cayenne pepper, or to taste
- Salt and freshly ground black pepper, to taste
Seafood Note: This recipe includes an impressive variety of seafood. You can adjust the assortment according to availability and preference, but use only fresh, safely handled seafood. Discard broken shellfish and any live clams or mussels that fail to close when tapped before cooking. Discard shellfish that remain closed after cooking.
How to Make Homemade Seafood Gumbo
Step 1: Prepare the Roux
- Place a large, heavy-bottomed stockpot over medium-low heat.
- Add the butter and allow it to melt gently.
- Sprinkle in the all-purpose flour and whisk until the mixture is smooth.
- Continue cooking the roux, stirring constantly and adjusting the heat to prevent scorching.
- Allow the color to deepen gradually until the roux is golden to medium brown and has a pleasant nutty fragrance.
This process can take approximately 30–45 minutes, depending on the heat, cookware, and the color you’re trying to achieve.
Above all, patience is important here! After all, a beautiful roux takes time to develop its rich color and flavor.
Don’t rush the roux by turning the heat too high. A burned roux can spoil the flavor of the entire pot.
If you notice black flecks or a harsh burned smell, it’s better to start the roux again than to continue.
Step 2: Add the Cajun and Creole Vegetable Trinity
-
A look behind the scenes at the ingredients and preparation for Kimberly’s homemade seafood gumbo in 2012. Add the chopped onion, celery, and green bell pepper to the finished roux.
- Add the optional carrots if using.
- Stir and cook until the vegetables begin to soften.
- Add the minced garlic and cook for another 30–60 seconds, stirring frequently.
Onion, celery, and bell pepper are often called the Holy Trinity of Louisiana cooking.
These vegetables create a wonderfully aromatic foundation for gumbo and many other Cajun and Creole dishes.
Garlic adds another delicious layer of flavor.
Step 3: Add the Stock, Tomatoes and Seasonings
- Slowly stir the tomato purée into the vegetable and roux mixture.
- Gradually add the fish stock or chicken broth, stirring well to incorporate the roux without lumps.
- Add the chopped plum tomatoes and thyme.
- Add a little cayenne pepper and freshly ground black pepper.
- Bring the gumbo to a gentle boil, then reduce the heat to maintain a steady simmer.
- Simmer until the vegetables are tender and the flavors have developed, stirring occasionally.
The mixture should gradually become a rich, flavorful broth with a little body from the roux.
Taste as you go and adjust the seasonings carefully.
Because seafood and broth can contain salt naturally, I recommend waiting until the gumbo is nearly finished before adding much extra salt.
Step 4: Cook the Okra
- Add the sliced okra to the simmering gumbo.
- Continue cooking until the okra is tender, approximately 10–15 minutes or as needed.
Okra is a traditional gumbo ingredient that adds flavor, texture, and natural thickening.
Its distinctive character works especially well with tomatoes and seafood.
Step 5: Add the Seafood Carefully
Now comes the really delicious part!
Different types of seafood require different cooking times. Therefore, rather than adding everything at once, introduce the seafood in stages.
- Add the cleaned clams and mussels to the simmering gumbo first. Cover the pot briefly and cook until their shells open.
- Discard any clams or mussels that remain closed after cooking.
- Add the shrimp, scallops, cleaned squid if using, and raw crawfish if using. Continue cooking gently until thoroughly cooked.
- Add the shucked oysters and cook until they become firm and opaque.
- Fold in the crab meat and cooked lobster meat toward the end, heating them thoroughly without unnecessarily overcooking.
Shrimp should become opaque and firm, while scallops should lose their translucent appearance. Shellfish should be cooked thoroughly, and the gumbo should reach a safe serving temperature.
For a mixed seafood dish, use a food thermometer where practical and follow safe cooking guidance for each type of seafood. Avoid letting the pot boil vigorously once the delicate seafood is added.
Kimberly’s Cooking With Kimberly Note: If you’re substituting cooked seafood for raw seafood, add it later in the cooking process so it heats through without becoming tough or rubbery.
Step 6: Finish with Parsley and Gumbo Filé
- Stir in the chopped fresh parsley.
- Taste the gumbo and adjust the salt, black pepper, and cayenne pepper as needed.
- Remove the pot from the heat.
- Add gumbo filé powder gradually, stirring gently until incorporated, or offer it at the table for individual servings.
Gumbo filé is made from dried, ground sassafras leaves. It contributes a distinctive flavor and can help thicken gumbo.
It’s generally best added after the pot is removed from the heat, rather than boiled vigorously, which can create an undesirable texture.
For more information, watch Kimberly’s original Royal Command Gumbo Filé product review.
How to Serve Seafood Gumbo
Traditionally, gumbo is often served with a portion of cooked white rice.
Prepare a generous bowl of hot gumbo and add a scoop of fluffy white rice, or ladle the gumbo over rice according to your preference.
Serve with warm cornbread or corn muffins on the side.
The cornbread is wonderful for enjoying the last of the rich, flavorful broth!
You can also garnish individual bowls with extra chopped parsley and offer additional cayenne or hot sauce to anyone who enjoys a little more heat.
For another serving idea, here’s one of our original seafood gumbo bowls from 2012, finished with hard-boiled egg. It’s an optional addition that brings another delicious element to the meal!
Can You Make Gumbo Without Seafood?
Absolutely!
Although this National Gumbo Day recipe includes many kinds of seafood, it’s not the only way to prepare gumbo.
Here are several variations worth exploring:
- Chicken Gumbo: Prepare the flavorful roux and vegetable base, then add cooked or properly simmered chicken.
- Sausage Gumbo: Use a flavorful smoked sausage suited to your preferences.
- Chicken and Sausage Gumbo: Combine two classic savory ingredients for a hearty variation.
- Vegetable Gumbo: Make a meat-free variation with vegetables, okra, and vegetable stock.
- Seafood Gumbo: Choose shrimp, crab, oysters, scallops, crawfish, or another seafood assortment.
Of course, each version has its own flavor and character. That’s why gumbo is such a wonderful dish to explore!
And there are countless regional and family traditions associated with Louisiana gumbo!
Tips for Making Delicious Gumbo
- Take your time with the roux: It’s one of the foundations of the gumbo’s flavor.
- Use a heavy-bottomed pot: This helps distribute heat and reduces the risk of scorching.
- Stir carefully: A roux can burn quickly if left unattended.
- Use good-quality broth: Fish stock adds seafood flavor, while chicken broth offers a versatile alternative.
- Don’t rush the seafood: Add different types in stages to avoid overcooking.
- Adjust seasoning gradually: Broth and seafood can already contribute considerable salt.
- Add filé near the end: Avoid prolonged boiling after adding it.
- Serve hot with rice: Fluffy white rice is a delicious partner for gumbo.
Storing and Reheating Leftover Seafood Gumbo
Because this gumbo contains a variety of seafood, prompt refrigeration is especially important.
Transfer leftovers into shallow containers and refrigerate them within two hours of cooking. Don’t leave a large stockpot sitting at room temperature to cool slowly.
Use refrigerated leftovers within 3–4 days, provided the seafood was fresh and handled safely before cooking.
Reheat thoroughly to 165°F (74°C). Reheat only the portion you need when possible, because repeated heating can make seafood tough.
Freeze promptly for longer storage if desired, although the texture of delicate shellfish may change after freezing and reheating.
More National Gumbo Day Recipes and Southern Cooking
Looking for more delicious recipes and cooking ideas?
- How to Make Kimberly’s Louisiana Seafood Gumbo
- Celebrate National Seafood Month with Gumbo
- How to Cook White Rice
- How to Bake Fluffy Southern Corn Muffins
- Explore More Seafood Recipes
- Discover More Gumbo Recipes and Articles
Watch Cooking With Kimberly’s Gumbo Recipes & Videos
Want even more gumbo inspiration? Explore Kimberly’s Gumbo Recipes YouTube playlist, featuring cooking shows, recipes and videos dedicated to this delicious Louisiana favorite!
From preparing a flavorful gumbo to exploring ingredients and cooking techniques, these videos are a wonderful companion to our National Gumbo Day celebration.
▶ Watch: Gumbo Recipes & Cooking Videos
Happy National Gumbo Day — Ooh Wee!
National Gumbo Day is the perfect excuse to take your time in the kitchen and make something full of flavor.
This seafood gumbo requires a little patience, especially when preparing the roux. However, the delicious results are well worth the effort!
From the aromatic vegetables and savory stock to the okra, tender shellfish, and flavorful seasonings, it’s a wonderful dish to share around the table.
Serve it with rice and warm cornbread, and enjoy!
Happy National Gumbo Day!
Until next time…
Be a Champion in Your Kitchen, and Eat Deliciously!
