Cajun Seafood Gumbo Recipe

Rich & Bold Louisiana Cajun Seafood Gumbo

Gumbo is the soul of Louisiana cooking — a deep, dark, flavor-packed stew that brings the whole family to the table. This seafood version is loaded with shrimp, crab, and okra, all simmered in a rich roux and seasoned generously with Zachran's Cajun blend.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb crab claws or lump crab meat
• 1/2 lb andouille sausage, sliced
• 1 cup all-purpose flour
• 1 cup vegetable oil (for the roux)
• 1 onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 2 cups sliced okra (fresh or frozen)
• 6 cups seafood or chicken broth
• 1 can (14 oz) diced tomatoes
• 2 tbsp Zachran's Cajun Seasoning
• 1 tsp filé powder
• 2 bay leaves
• Salt and pepper to taste
• Cooked white rice, for serving
• Sliced green onions, for garnish

Instructions

1. Make the roux: In a large heavy-bottomed pot, heat oil over medium heat. Whisk in flour and stir constantly for 20–30 minutes until the roux turns a deep chocolate brown. This is the foundation of great gumbo — don't rush it!
2. Add the onion, bell pepper, and celery to the roux. Cook for 5 minutes until softened. Add garlic and cook 1 more minute.
3. Slowly pour in the broth while stirring. Add diced tomatoes, bay leaves, andouille sausage, and Zachran's Cajun Seasoning. Bring to a boil, then reduce to a simmer for 30 minutes.
4. Add okra and simmer another 10 minutes.
5. Add shrimp and crab in the last 5–7 minutes of cooking. Cook until shrimp are pink and cooked through.
6. Stir in filé powder, remove bay leaves, and adjust seasoning to taste.
7. Serve over white rice and garnish with green onions.

Pro Tip

The darker your roux, the richer and nuttier your gumbo will taste. Patience is the secret ingredient — and of course, a generous hand with Zachran's Cajun Seasoning!