Paul Prudhomme’s Seafood Gumbo
Paul Prudhomme is an ICON in my family, and in many other families throughout the world. He was a Louisiana chef that made the most flavorful Cajun recipes that I’ve been exposed to since I was a child. My dad’s birthday was recently and he requested that I make Paul Prudhomme's Cajun Seafood Gumbo with Andouille Smoked Sausage Recipe. I’ve never made gumbo before, so this was a learning experience.
The key is to get the roux as dark as you can without burning it- I went as far as I could before I chickened out. I think I could have gone further. Also, I used canned crab and frozen shrimp just because that’s what I have access to, but if you’re privileged and can get fresh- do it! Enjoy!
About This Cajun Seafood Gumbo
This gumbo is inspired by Louisiana legend Paul Prudhomme, whose Cajun recipes shaped my childhood and so many others'. This version features a deep, dark roux; tender shrimp, oysters, and crab; and smoky andouille sausage. It’s bold, rich, spicy, and deeply comforting — exactly what gumbo should be.
Why You’ll Love This Gumbo
Deep, flavorful, dark Cajun roux
Loaded with shrimp, oysters, crab, and andouille
Authentic Louisiana flavor
Big-batch recipe perfect for gatherings
Shockingly satisfying even with frozen or canned seafood
Ingredients You’ll Need
(Full measurements are in the recipe card.)
Vegetables (The Holy Trinity):
Onion
Green bell pepper
Celery
Garlic
Seasoning mix:
Bay leaves
Salt & pepper
Cayenne
White pepper
Thyme & oregano
Roux:
High-heat oil
All-purpose flour
Seafood & stock:
Seafood stock
Andouille sausage
Shrimp
Oysters
Crabmeat
Cooked rice for serving
How to Make Cajun Seafood Gumbo
Make a dark Cajun roux, then cook the vegetables and spices in it until deeply fragrant. Whisk the roux into boiling seafood stock, then add andouille sausage and simmer. Finish with shrimp, oysters, and crab, cooking just until the seafood is tender. Serve over hot rice.
Full detailed steps are in the recipe card below.
Tips for Success
Roux color matters — go as dark as chocolate without burning.
Constant stirring while making the roux — it can burn fast.
Use high-heat oil (avocado, peanut, or canola).
Prep before you start — gumbo moves quickly once the roux is done.
Don’t overcook the shrimp — add them at the end.
Frequently Asked Questions
Can I use frozen shrimp and canned crab?
Yes — it still tastes incredible. Fresh works too if you can get it.
Can I make gumbo ahead?
Absolutely. Gumbo tastes even better the next day.
How spicy is this?
Moderate. Add or reduce cayenne and white pepper to your taste.
What’s the best rice to serve with gumbo?
Classic long-grain white rice.
What to Serve With Seafood Gumbo
White rice (essential)
Cornbread or French bread
Coleslaw
Hot sauce on the side
More Louisiana-Inspired Recipes You’ll Love
Paul Prudhomme's Cajun Seafood Gumbo with Andouille Smoked Sausage
Ingredients
- 2 cups chopped onions
- 1½ cups chopped green bell peppers
- 1 cup chopped celery
- 1 tablespoon minced garlic
- 2 bay leaves
- 2 teaspoons salt
- ½ teaspoon white pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¾ cup vegetable oil
- ¾ cup all-purpose flour
- 5½ cups seafood stock (or chicken stock)
- 1 pound andouille sausage, sliced ½-inch thick
- 1 pound peeled medium shrimp
- 1 dozen oysters (about 9 oz, with their liquor)
- ¾ pound crabmeat, picked over
- 2½ cups hot cooked white rice
Instructions
- Combine the chopped onions, bell peppers, and celery in a bowl and set aside. Mix the seasoning blend in another small bowl.
- Heat the oil in a large heavy pot over high heat until it’s almost smoking (about 5 minutes).
- Gradually whisk in the flour, stirring constantly until it turns dark red-brown—almost chocolate colored, about 2–4 minutes.
- Be careful not to burn it.
- Turn the heat to medium-low and carefully add half the vegetables. Stir and cook about 1 minute.
- Add the rest and cook another 2 minutes.
- Stir in the seasoning mix and cook 2 minutes more.
- Add the garlic and cook 1 more minute.
- Remove from heat.
- In another pot, bring the seafood stock to a boil.
- Gradually whisk spoonfuls of the roux mixture into the boiling stock, making sure it dissolves fully before adding more.
- Once all roux is incorporated, bring to a boil again.
- Add the andouille and boil for 15 minutes, stirring occasionally.
- Lower the heat and simmer 10 minutes more.
- Add the shrimp, oysters (with their liquor), and crabmeat.
- Return to a boil and cook just until the shrimp are pink and cooked through (about 5 minutes).
- Skim any excess oil from the top.
- Spoon ¼ cup cooked rice into each bowl and ladle 1 cup of gumbo over the top. Serve immediately.
