Delicious Seafood Gumbo Recipe: A Flavorful Classic!

I know that there are few things more comforting than a warm, hearty bowl of gumbo, especially when it’s homemade with love. That is why I am proud to share with you my personal favorite recipe for seafood gumbo, inspired by my visits to Pappadeaux Seafood Kitchen in Dallas and the French Quarter in Louisiana.

This recipe has been handed down for generations in my family, and it has always been one of the most requested dishes at parties and gatherings. There is just something about the combination of succulent shrimp, fragrant sausage, and tender okra in a rich roux-based broth that makes everyone’s taste buds dance with joy.

As a home chef who loves throwing parties, I can vouch that seafood gumbo is one of the most versatile dishes you can make. It can be served as a main course or a starter, with rice or crusty bread on the side. Plus, it’s perfect for feeding a crowd, as it can be easily scaled up or down depending on your needs.

So whether you’re looking to impress your guests at your next dinner party or just want a comforting meal on a chilly night, this Seafood Gumbo Recipe is sure to hit the spot. Get ready to experience an explosion of flavors in every spoonful!

Why You’ll Love This Recipe

Papa's Seafood Gumbo
Papa’s Seafood Gumbo

Are you a fan of seafood? Do you love indulging in rich, flavorful stews that warm you up inside and out? Then you absolutely have to try Papa’s Seafood Gumbo Recipe! This delicious recipe combines classic seafood gumbo ingredients like shrimp and okra with zesty spices like Tabasco and cayenne pepper for a flavorful bowl of goodness.

But what really sets this gumbo apart is the addition of Polska kielbasa – trust me, it adds an irresistible smoky flavor you won’t find in other seafood gumbo recipes. Plus, the use of white wine lends a subtle complexity to the broth that will keep you coming back for more.

Now, I know some of you might be intimidated by the idea of making a gumbo from scratch. But don’t worry – this recipe is beginner-friendly and easy to follow. It’s perfect for whipping up a big batch to serve at your next dinner party or sharing with coworkers for lunch.

So why should you try Papa’s Seafood Gumbo Recipe? Because it’s packed full of flavor, easy to make, and guaranteed to impress your taste buds. Don’t settle for bland, mediocre meals – take your taste buds on a journey to the French Quarter with this mouthwatering dish. Trust me, your stomach will thank you!

Ingredient List

 A steamy bowl of Papa's Seafood Gumbo, perfect for any occasion!
A steamy bowl of Papa’s Seafood Gumbo, perfect for any occasion!

Let’s take a look at the ingredients you will need to make Papa’s Seafood Gumbo Recipe.

Seafood mix:

  • 1 pound shrimp, peeled and deveined
  • 1 pound Louisiana lump crab meat (fresh or canned)


  • 1 andouille sausage, sliced into ¼ inch rounds
  • 8 oz Polska Kielbasa, sliced into ¼ inch rounds


  • 1 large onion, diced
  • 3 stalks celery, diced
  • 1 green bell pepper, seeded and chopped
  • 4 garlic cloves, minced
  • 12 oz frozen cut okra


  • ½ cup canola oil
  • ½ cup unsalted butter
  • ½ cup all-purpose flour


  • 6 cups seafood broth
  • ½ cup white wine
  • 2 tbsp Worcestershire sauce
  • 2 tsp Tabasco sauce


  • 1 tsp cayenne pepper
  • 2 tsp black pepper

You might already have most of these ingredients at home. The seafood mix is the star of the show but the other components are important for creating a rich flavor profile. The vegetables bring the savory factor, andouille and polska kielbasa contribute some heat and smokiness while the roux gives a nutty taste to balance all flavors. Don’t forget to add the seasonings as they help everything come together nicely.

The Recipe How-To

 Dive into the depths of the ocean with every spoonful of this seafood gumbo.
Dive into the depths of the ocean with every spoonful of this seafood gumbo.

Now that you have all the ingredients ready, you’re just a few steps away from enjoying a hearty bowl of Papa’s Seafood Gumbo. Here’s how to do it:

(4.1) Make the Roux

  • Heat 1/2 cup of canola oil in a heavy-bottomed pot over medium-low flame.
  • Add 1/2 cup of flour and stir constantly with a wooden spoon for about 20 minutes until you get a dark chocolate color.

(4.2) Sauté the Vegetables

  • In another pan, sauté 2 garlic cloves, 2 celery stalks, and 1 onion, all chopped, with 1/4 cup unsalted butter until the vegetables are tender.
  • Add chopped 1 green bell pepper and cook for an additional 3 minutes.

(4.3) Cook the Sausage and Shrimp

  • Add 8 oz sliced Polska Kielbasa sausage, andouille sausage or chicken sausage to the veggies’ pan and cook them together for about 5 minutes.
  • Add about 12 oz of deveined and peeled shrimp to the same pan and cook briefly till they develop a slightly pink hue.

(4.4) Blend All Ingredients Together

  • Pour in the roux into the pot with vegetables.
  • Cook everything together for about 3 minutes, then add 6 cups chicken broth and raise heat to the highest level.
  • As soon as it starts to boil, immediately lower to low heat, add the cooked shrimp/sausage mixture, 12 oz frozen cut okra, and a can of stewed whole tomatoes with their juice .
  • Stir all ingredients thoroughly.

(4.5) Simmer, Season & Serve

  • Cook on low flame until thickened to desired consistency.
  • Add seasoning such as 1 tsp pepper, 1 tsp cayenne pepper flakes, soda crackers or any other crackers condensed (optional).
  • Either serve promptly or cool down till needed later

By following these steps closely, you’ll dish out a steamy pot of delectable seafood gumbo that will sate your palate like never before!

Substitutions and Variations

 With generous helpings of crab, shrimp, and oysters, this gumbo is a seafood lover's dream.
With generous helpings of crab, shrimp, and oysters, this gumbo is a seafood lover’s dream.

One of the best things about cooking is the ability to make a recipe your own by adding your own twist. Here are some substitution and variation options for Papa’s Seafood Gumbo Recipe:

– Chicken Substitution: If you’re not feeling like seafood, you can try making a chicken gumbo instead! Simply omit the shrimp and substitute with chicken meat.

– Sausage Substitution: Polska Kielbasa or Andouille Sausage are both great choices for this gumbo recipe. If you don’t have these, you can use any smoked sausage or even chicken sausage.

– Vegetarian Variation: For a tasty vegetarian version, substitute the chicken or sausage with mushrooms and vegetable broth. You can also include more veggies like zucchini, carrots or kale.

– Spice Level Variation: If you prefer a spicier taste, increase the amount of cayenne pepper or add some chopped jalapeno peppers. You can also use different hot sauces like Sriracha, Cholula or Frank’s RedHot for additional heat.

– Okra Substitution: If you can’t find frozen cut okra, consider using fresh okra instead. Another alternative would be to use file powder, which is ground sassafras leaves and adds thickness to the gumbo.

– Seafood Variation: Papa Joe’s Seafood Kitchen in Louisiana serves their seafood gumbo recipe with lump crab meat. You can also try using crawfish tails, oysters or clams for added flavor.

Remember that substitutions and variations can make a big difference in taste and nutritional value – so be sure to keep an eye on your proportions and make appropriate adjustments. Don’t be afraid to experiment with the recipe and let your taste buds be your guide!

Serving and Pairing

 Warm your soul and satisfy your appetite with a bowl of Papa's Seafood Gumbo.
Warm your soul and satisfy your appetite with a bowl of Papa’s Seafood Gumbo.

Once you’ve simmered your seafood gumbo to perfection, it’s time to serve and enjoy. A heaping bowl of gumbo is a meal in itself, but you can also pair it with some crusty French bread or rice to make it even more filling.

For the perfect pairing, I suggest serving your seafood gumbo with a glass of chilled white wine. A crisp Sauvignon Blanc or Pinot Grigio will cut through the richness of the roux and complement the flavors of the seafood and spices.

If you’re hosting a party, consider setting up a DIY gumbo bar where guests can ladle their own servings and add toppings like chopped green onions and hot sauce. For a fun twist, try serving mini gumbo bowls as appetizers or part of a tasting menu.

No matter how you choose to serve it, this seafood gumbo recipe is sure to impress your guests with its depth of flavors and hearty texture. So pour yourself a glass of wine, grab a spoon, and savor all the deliciousness that Louisiana cuisine has to offer!

Make-Ahead, Storing and Reheating

 Rich, thick, and downright delicious, this gumbo is a true Louisiana classic.
Rich, thick, and downright delicious, this gumbo is a true Louisiana classic.

Ah, the joy of leftovers! This seafood gumbo recipe tastes even better the next day. Luckily, it’s easy to make large batches for future consumption or to store leftovers. If you’re planning to make this gumbo in advance for a party or special event, it’s best to prepare the roux ahead of time and freeze it until needed. Otherwise, the prep work can take some time.

Once prepared, you can store Papa’s Seafood Gumbo Recipe in the refrigerator for up to four days or freeze for a longer shelf life. Keep in mind that gumbo thickens and becomes more flavorful with time. When you’re ready to reheat your gumbo, use low heat and stir often to prevent scorching.

If you’re serving this delicious dish at a gathering, be sure to keep it warm using a slow cooker or a chafing dish. This will keep your guests satisfied throughout the event. If your guests happen to finish all the gumbo, don’t worry! It’s quick and easy to make another batch on the stove.

In terms of storage containers, we recommend using airtight glass containers or heavy-duty plastic freezer bags, which will prevent freezer burn and help preserve freshness. Always label each container with the name of the dish and the date that it was prepared.

With these tips on Make-Ahead, Storing and Reheating, you can savor Papa’s Seafood Gumbo Recipe anytime you want without sacrificing its perfect taste and flavor.

Tips for Perfect Results

 A bowl of gumbo is like a
A bowl of gumbo is like a

As a home chef, I understand how disheartening it can be when your dish doesn’t turn out the way you expected. To ensure that your Papa’s Seafood Gumbo Recipe comes out perfectly every time, I have compiled a list of helpful tips.

First and foremost, let’s talk about the Roux. It is essential to get it right for a flavor-rich gumbo. When making the roux, make sure to keep stirring consistently, so the flour doesn’t clump up and burn. The darker the roux, the deeper and nuttier flavor your gumbo will have. Additionally, if you’re short on time, you can prepare the roux in advance and store it in an airtight container in the fridge.

Next up is seafood. Always aim to use fresh seafood; however, if you must use frozen seafood, make sure to thaw them thoroughly before adding them to the gumbo. Adding frozen seafood directly into hot liquid will cause it to become rubbery and overcooked.

Another critical tip is to make sure that all ingredients are prepped ahead of time. Making gumbo requires a lot of chopping and dicing, so it’s best to have everything ready before starting with the cooking process.

When cooking the vegetables for your gumbo, start with using celery, onions, and green bell pepper as a base – this trinity is what provides the sultry flavor of Louisiana shrimp gumbo. Sauteing them until transparent but not caramelized provides a solid foundation of flavors for your Seafood Gumbo.

Lastly, when the gumbo is ready to serve, top it off with some freshly chopped green onions or parsley for added color and freshness.

Follow these tips, and you’ll end up with delicious Papa’s Seafood Gumbo that will impress any guest at your next party.

Bottom Line

In conclusion, Papa’s Seafood Gumbo Recipe is a delectable and savory dish that you will surely enjoy. With its rich, hearty flavor and wholesome ingredients, it’s easy to see why this recipe is a crowd favorite. Whether you’re hosting a party or simply want to indulge in a comforting meal at home, this gumbo recipe is the perfect choice.

Don’t be afraid to experiment with your own variations and substitutions, such as adding in chicken or lump crab, or using your favorite type of sausage. Just remember to keep the base of celery, onions, and garlic for that classic gumbo flavor.

And best of all, this recipe can be easily made ahead of time and reheated for future meals. So go ahead and make a big pot of Papa’s Seafood Gumbo Recipe and savor its goodness throughout the week.

I hope this recipe has inspired you to channel your inner Southern-style chef and create delicious food for your family and friends. Don’t forget to share your take on Papa’s Seafood Gumbo Recipe with others and spread the joy of cooking. Happy cooking!

Papa's Seafood Gumbo

Papa’s Seafood Gumbo Recipe

My Papa makes this seafood gumbo almost every year for Christmas, and it is amazing. I keep losing my paper recipe, so this is mostly here for safekeeping. This makes a lot, so make room in the freezer. Also, measurements are approximated... we don't measure so guessing measurements was difficult!
5 from 2 votes
Cook Time 4 hrs
Course Main Course
Cuisine Fusion
Servings 10 gallons
Calories 351.9 kcal


  • 1 cup canola oil
  • 2 cups flour
  • 2 medium onions
  • 4 -5 sticks celery
  • 5 -6 garlic cloves
  • 3/4 gallon white wine
  • 1 -2 lb polska kielbasa or 1 -2 lb other link sausage, cut into bite sized pieces
  • 1/2 cup Worcestershire sauce, approximately
  • 1 tablespoon cayenne pepper
  • 2 teaspoons pepper
  • 2 tablespoons cajun seasoning
  • 2 teaspoons Tabasco sauce or 2 teaspoons hot sauce
  • 2 (16 ounce) bags frozen cut okra
  • 10 (8 ounce) cans oysters
  • 3 lbs shrimp, 21/30 count raw, peeled
  • 2 1/2 lbs imitation crabmeat


  • Make a roe with the oil and flour in a skillet. Add more of either flour or oil as necessary. It should be a medium dark brown, and a thin syrup. You should have approximately 3 cups of roe when finished.
  • Add celery, garlic and onions to the roe and cook until translucent. Pour this into a very large 20 gallon stock pot.
  • Add white wine, and approximately 1 gallon water. Add more as necessary, this is hard to measure but it should be about 2/3 water and 1/3 wine.
  • In your original skillet, brown the sausage. Add this to the pot.
  • Add seasonings to taste.
  • Boil for 1-2 hours on medium high. When it starts to smell good, you know you are starting to get there. Start tasting at this point and add more seasonings as necessary.
  • Add okra and oysters.
  • Let cook for another 40 minutes or so.
  • Add shrimp and crab.
  • Let cook until shrimp is pink.
  • Serve over white rice.

Your Own Notes


Serving: 300gCalories: 351.9kcalCarbohydrates: 23.3gProtein: 19.8gFat: 12.5gSaturated Fat: 2gCholesterol: 113mgSodium: 891.5mgFiber: 1.4gSugar: 5.1g
Keyword < 4 Hours, For Large Groups, Gumbo, Meat, Oysters, Pork, Stew
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