Spiced New Orleans Style Seafood Gumbo with Okra

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A rich, dark roux-based gumbo packed with shrimp, crab, and smoky sausage, accented by tender okra and bold Creole spices. This Cajun-inspired seafood recipe, ready in about 90 minutes, pairs andouille sausage, sliced, shrimp, peeled and deveined, lump crab meat for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 oz andouille sausage, sliced
• 1 lb shrimp, peeled and deveined
• 8 oz lump crab meat
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 cup chopped onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 4 cloves minced garlic
• 6 cups chicken broth
• 1 cup chopped okra
• 1 cup diced tomatoes
• 2 tbsp Creole seasoning
• 2 bay leaves
• 2 tbsp fresh chopped parsley
• to taste salt
• to taste black pepper
• for serving cooked white rice

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large heavy pot over medium heat, whisk together 1/2 cup vegetable oil and 1/2 cup all-purpose flour continuously for 15-20 minutes until the roux is a deep brown color, stirring constantly to avoid burning.
2. Step 2: Add 1 cup chopped onion, 1/2 cup diced celery, 1/2 cup diced green bell pepper, and 4 minced garlic cloves to the roux. Sauté for 5 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 6 oz sliced Andouille sausage, cooking for 3-4 minutes to release flavor.
4. Step 4: Gradually whisk in 6 cups chicken broth, scraping the pot bottom to incorporate roux. Add 1 cup chopped okra, 1 cup diced tomatoes, 2 tbsp Creole seasoning, and 2 bay leaves.
5. Step 5: Bring gumbo to a simmer, cover partially, and cook for 45 minutes, stirring occasionally to thicken.
6. Step 6: Add 1 lb peeled and deveined shrimp and 8 oz lump crab meat, cooking for 5-7 minutes until seafood is cooked through.
7. Step 7: Season with salt and black pepper to taste. Remove bay leaves and stir in 2 tbsp fresh chopped parsley.
8. Step 8: Serve gumbo hot over cooked white rice for a comforting, spicy meal.