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 - Welcome to my lifestyle blog. I survived chickenpox, Catholic School, cancer, and childbirth.

Louisiana Seafood Gumbo (Rigged)

I have been talking about this recipe here on the blog all year. Why? Because it taught me, a woman born and raised in South Louisiana, how to make gumbo. The one dish I was always afraid to attempt. I have posted previously about Hubby’s cooking prowess and how he is a fan of Food Network‘s Alton Brown. Hubby shared Alton Brown’s recipe for seafood gumbo with me a few years ago and I rigged it.


This recipe is simple and produces fantastic seafood gumbo. How do I know? Because the best cook that I know ate mine and said so…my maternal grandmother!


Louisiana Seafood Gumbo (Rigged) by Being A Wordsmith


  • 20 ounces vegetable oil
  • 24 ounces all-purpose flour
  • 4-1/2 pounds raw, whole, head-on medium-sized shrimp
  • 6 quarts water
  • 2 cups diced onion
  • 1 cup diced celery
  • 2 cups diced green peppers
  • 2 tablespoons minced garlic
  • 1-1/4 cup peeled, seeded, and chopped tomato
  • 3 tablespoons kosher salt
  • 1-1/2 teaspoon freshly ground black pepper
  • 3 teaspoons fresh thyme, chopped
  • 1 to 2 teaspoons cayenne pepper (depending on your tolerance of heat)
  • 2 bay leaves
  • 1 pound fresh crab fingers
  • 2 to 3 pounds andouille sausage, cut into 1/4-inch pieces and browned
  • 3 tablespoons filé powder

Yields 16 to 18 servings

Preheat the oven to 375 degrees F.

Place the vegetable oil and flour into a 5 to 6-quart cast iron pot and whisk together to combine. Place on the middle shelf of the oven, uncovered, for 2 hours, whisking every 30 minutes throughout the cooking process.


Louisiana Seafood Gumbo (Rigged) by Being A Wordsmith

While the roux is in the oven, you can de-head, peel and de-vein the shrimp as well as make shrimp stock.

Tip: I chop my ingredients, de-head, peel and de-vein my shrimp, and make shrimp stock in advance (sometimes 1 day) to cut down on time. 

Shrimp stock: Place the heads and shells in a pot along with the 6 quarts of water and a dash of salt, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour. Remove from the heat and strain the liquid into a container, discarding the solids. Set aside liquid for later.

Place the shrimp in a bowl and set in the refrigerator.

Brown the sausage and set aside.

Once the roux is done, carefully remove it from the oven and set over medium-high heat.


Louisiana Seafood Gumbo (Rigged) by Being A Wordsmith


Gently add the onions, celery, green peppers, garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Be careful not to let it stick. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. After a few minutes, gradually add the shrimp stock while stirring continually.


Louisiana Seafood Gumbo (Rigged) by Being A Wordsmith


Carefully transfer contents of cast iron pot to a stainless steel or similar pot over medium-high heat. Be sure to scrape out all that goodness from the cast iron pot into the new pot. Continue to stir. May need to adjust temperature.

Cover and cook for 35 minutes. A rolling boil is good.

Add the shrimp, crab fingers, and sausage and stir to combine. Add the filé powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving.

Traditionally served over rice.

SN: I have always eaten gumbo without rice.


Have you ever made or eaten seafood gumbo?

Do you cook with a dutch oven or cast iron pot often? When done with your cast iron pot, do you salt it or wash it?

Which seafood items would you use? Same as I did? Something different or extra?


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Linking to: Mommy Monday Blog Hop, This Momma’s Meandering Mondays, Wine’d Down WednesdayWeekend re-Treat Link Party, SITS Sharefest, Turn It Up Tuesday, Ladies Only Blog Share, SITS Tuesday Linky, The MaMade Blog HopFoodie FridaysPretty Pintastic Party, LouLou Girls Fabulous Linky PartyThe Weekend Social

  • Amy says:

    I love gumbo! It may be my favourite thing in the world but I don’t get to have it often. The rue seems so complicated to me and I can never get it right. But I’ve never considered using the oven to make it. I’ll have to try that out next time. Stop by my link-up, I would love to read more of your recipes!
    Amy recently posted…End of the Week Confessions Link-Up #16My Profile

    July 24, 2015 at 9:17 am
    • beingawordsmith says:

      I struggled with the roux in the beginning too. Just takes practice. Thanks for commenting, Amy.

      August 11, 2015 at 9:36 am
  • Dina@KitchenDreaming says:

    Thanks for coming and linking up at #TheWeekendSocial. Please be sure to come back this week starting Thursday at 9PM EST on KitchenDreaming.com ! I hope to see you there! Pinned

    November 18, 2014 at 6:52 pm
    • beingawordsmith says:

      Enjoyed finding a new linky party. Thanks Dina!

      November 21, 2014 at 10:55 pm
  • Lou Lou Girls says:

    Hello gorgeous! What an amazing recipe. Oh Yum! Pinned. We hope to see you at our party tonight at 7 pm. It is so fun to party with you! http://loulougirls.blogspot.com/
    Happy Monday! Lou Lou Girls
    Lou Lou Girls recently posted…We Go Together Like Chocolate and Peanut Butter!My Profile

    October 27, 2014 at 5:47 pm
    • beingawordsmith says:

      I appreciate it, Kim!

      November 3, 2014 at 2:33 pm
  • Leila Boukarim says:

    This looks amazing! I’m pinning it AND trying it this week!
    Leila Boukarim recently posted…Blog Hop: Why Do I Write?My Profile

    March 9, 2014 at 8:04 am
    • beingawordsmith says:

      Let me know how it turns out, Leila!

      March 9, 2014 at 12:43 pm
  • Jean Lynd says:

    Coming from the Gulf Coast, I have a deep appreciation for Seafood Gumbo, especially! Happy SITS day 😉
    Jean Lynd recently posted…Inexpensive, Great Socks for Beginner to Moderate RunnersMy Profile

    March 6, 2014 at 8:26 pm
    • beingawordsmith says:

      It’s such a comforting dish. Thank you, Jean!

      March 7, 2014 at 11:13 am
  • Tara @ SecretsofaMomaholic.com says:

    Looks really good! I’ve never had gumbo but would love to!
    Tara @ SecretsofaMomaholic.com recently posted…Books to Belly: We’re Going on a Bear Hunt & Trail MixMy Profile

    March 5, 2014 at 7:02 am
    • beingawordsmith says:

      I normally wind up only having one bowl of it, because I make it and then share it with whomever stops by. LOL. Thanks Tara!

      March 5, 2014 at 2:36 pm
  • karen says:

    oh man that looks so yummy and perfect…sighs…there is no way I could make that, but I can definitely buy some…but won’t be as good.
    karen recently posted…Would I Even Listen?My Profile

    March 3, 2014 at 4:23 am
    • beingawordsmith says:

      You could start with a small batch and see how it goes. I’m sure you could do it, Karen.

      March 3, 2014 at 10:29 am
  • Kriss MacDonald says:

    I love gumbo – and my family loves when I cook them seafood – so this looks like an absolute winner. Will have to pin it.
    Kriss MacDonald recently posted…Google Plus Profile Tips: Hi! I am…My Profile

    March 2, 2014 at 8:48 pm
    • beingawordsmith says:

      Thanks Kriss. I don’t make it as often as I would like to because it’s time consuming. But oh so worth it when I do.

      March 3, 2014 at 10:29 am
  • Michelle @ The MaMade Diaries says:

    You know I’ve never had Gumbo!! It’s one thing I definitely want to try though!! Thanks so much for linking up with us at the MaMade Blog Hop, I hope you’re having a great weekend :)
    Michelle @ The MaMade Diaries recently posted…Social Media Sunday #28!My Profile

    March 2, 2014 at 5:06 pm
    • beingawordsmith says:

      I’m having an awesome weekend, Michelle. Try my recipe and let me know what you think.

      March 2, 2014 at 8:17 pm
  • WriterMom Angela says:

    You’re absolutely right, if your grandma eats something you made and loves it then it must be fantastic! I think my hubby would love this, too!
    WriterMom Angela recently posted…What if we all stopped judging, and started complimenting other moms?My Profile

    January 19, 2014 at 3:57 pm
    • beingawordsmith says:

      Hope you try the recipe and love it. Thanks Angela!

      January 20, 2014 at 12:14 pm
  • Amber Day Hicks says:

    I’m allergic to shrimp but down here on the farm, we are ALWAYS doing a low country boil & the country boys have figured out that the city girl (me) doesnt need the epipen if they spoon me out a couple bowls & then throw the shrimp in last, ya reckon we could do the same thing here??? Thanks for sharing this recipe on the #LOBS weekend! ~A~
    Amber Day Hicks recently posted…Ladies Only Blog Share Link up Party!!!! Cry me a FROZEN river!!!!My Profile

    January 19, 2014 at 8:19 am
    • beingawordsmith says:

      Don’t want you to need the epipen, Amber. Whew! Yes, I think you could do the same thing. Or use chicken and sausage instead.

      January 20, 2014 at 12:12 pm
  • Natasha @ Epic Mommy Adventures says:

    OMG! I love seafood gumbo and this recipe looks to be fabulous! I’ll definitely be trying it and soon! This looks too delicious to pass up!

    Thanks so much for sharing on Turn It Up Tuesday, Kimberly! We always love having you!
    Natasha @ Epic Mommy Adventures recently posted…Social Media Sunday #22My Profile

    January 12, 2014 at 12:50 am
    • beingawordsmith says:

      Please do! Let me know how it turns out, Natasha. Thanks!

      January 14, 2014 at 12:43 pm
  • Michelle G says:

    Thank you for sharing this! My husband is from Louisiana and loves making gumbo. I’m thinking I’m going to surprise him with this recipe very soon :)
    Michelle G recently posted…Sources for Parenting Support and InformationMy Profile

    January 6, 2014 at 4:32 pm
    • beingawordsmith says:

      Let me know how it turns out, Michelle!

      January 6, 2014 at 6:13 pm
  • Manal The Go Go Girl says:

    Gumbo is on of my favorite meals. This recipe looks so delicious. I will have to try it soon.
    Will keep you posted on the outcome :)
    Stopped by from Blogelina. Will follow you on social media:)
    Manal The Go Go Girl recently posted…2013 An Interesting Year!My Profile

    January 5, 2014 at 8:09 pm
    • beingawordsmith says:

      Thank you for commenting, Manal. It’s a great recipe. I hope you enjoy it.

      January 6, 2014 at 2:27 pm
  • Kenya G. Johnson says:

    I just pinned your recipe (for some other people) ’cause I’m never ever ever ever ever gonna try it. Just imagine a vegetarian raised girl tryin’ the make gumbo for my husband and his Louisiana folk – they ain’t tryin’ to like it.
    Kenya G. Johnson recently posted…Matters of the Heart…My Profile

    January 5, 2014 at 5:10 pm
    • beingawordsmith says:

      You crack me up, girl! Thanks for pinning.

      January 6, 2014 at 2:17 pm
  • Michelle says:

    I would love to try this. I love gumbo. My father in law makes an awesome one but I haven’t made gumbo in years…not sure why. Pinning!
    Michelle recently posted…#AskAwayFriday with Rabia from The Lieber FamilyMy Profile

    January 4, 2014 at 6:18 pm
    • beingawordsmith says:

      It’s a lot of prep work, but so worth it!

      January 6, 2014 at 2:12 pm
  • Kita says:

    This is right up my alley. I love me some gumbo and with this cold…yes I think I will add this to my dinner for next week.
    Kita recently posted…Ask Kokoa: Minimum WageMy Profile

    January 4, 2014 at 4:52 pm
    • beingawordsmith says:

      Great, Kita! Let me know how it turns out.

      January 6, 2014 at 2:11 pm
  • Kennie says:

    My husband wanted to make a gumbo for the new year – that is until he discovered that they don’t sell file` powder around these parts. We had to settle on jambalaya instead. I’ll admit, I have always been terrified of making the roux. Growing up, I always heard, the base of a good gumbo is a good roux. Your recipe makes it sound so easy, I would have never thought to do it in the oven. I’ll have to try that the next time we’re able to make one.

    January 2, 2014 at 10:07 am
    • beingawordsmith says:

      Happy New Year, Kennie! I saw your comment while I was in the grocery store, so I grabbed some file’ powder for you. I owe you from the September Challenge. I’m putting it in the mail tomorrow!

      January 3, 2014 at 3:00 pm
  • Joi says:

    I seriously want to try my hand at this, I love eating it but never attempted preparing.
    Joi recently posted…12 Months of Blogging ~ Happy BlogoversaryMy Profile

    December 31, 2013 at 6:23 am
    • beingawordsmith says:

      I change up the seafood sometimes. I always do andouille sausage and shrimp, but I may add oysters or lump crabmeat too. Happy New Year, Joi!

      December 31, 2013 at 10:56 am
  • Betty Taylor says:

    Thanks! I will check out both posts. It’s great to get info from someone who lives in the area.
    Betty Taylor recently posted…Easy Weight Loss! It works!!!My Profile

    December 30, 2013 at 2:05 pm
    • beingawordsmith says:

      I could talk all day about New Orleans and Louisiana!

      December 30, 2013 at 6:16 pm
  • Betty Taylor says:

    Hi, I am stopping by from Social Media Sunday. I pinned and liked your recipe. I followed your social media links.

    I noticed you are from Louisiana. We are going to visit New Orleans for a few days soon. Any suggestions? Do you have any posts that might give me some info?
    Betty Taylor recently posted…Easy Weight Loss! It works!!!My Profile

    December 29, 2013 at 11:16 pm
    • beingawordsmith says:

      Hi Betty! Thank you. Check out my post on Red Fish Grill. Also my post on the city tour that I did earlier this year. Enjoy your visit and Happy New Year!

      December 30, 2013 at 12:38 pm

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