Cajun Seafood Gumbo Recipe with Shrimp and Crab

This simple, homemade Seafood Gumbo Recipe follows traditional gumbo techniques while showcasing a Pacific Northwest favorite: lingcod. The result is a rich, fragrant bowl of gumbo with shrimp, andouille, and tender whitefish that brings a taste of New Orleans to your kitchen with a regional twist.

Pacific Northwest Seafood Gumbo

My introduction to gumbo came in New Orleans, in the heart of the French Quarter. That first bowl left a lasting impression, and ever since I’ve wanted to recreate those deep, layered flavors at home. This version combines classic Cajun building blocks—peppers, onions, celery, garlic, and a dark roux—with seafood and sausage. Using lingcod gives it a Pacific Northwest accent: a firm, flaky whitefish that holds up beautifully in a hearty soup.

If you love bold, savory dishes, this lingcod gumbo delivers. It’s comforting, full-bodied, and ideal for serving over steamed rice. The key elements are a well-developed roux, properly softened vegetables, and finishing the seafood gently so the fish and shrimp stay tender.

For more dinner inspiration, explore other main-dish recipes on my site.

Recipe Shopping List

Here is a concise shopping list for the gumbo. Quantities and full instructions are provided in the recipe card below.

Duck fat (or butter as a substitute)
All-purpose flour
Butter
Bell peppers (assorted colors)
Yellow onion
Celery
Garlic
Johnny’s Au Jus powder (or substitute beef stock)
Cajun seasoning blend
Neutral oil
Andouille sausage
Shrimp (peeled, tail-off)
Lingcod or another firm whitefish

What kind of Cajun seasoning is best?

Tony Chachere’s Original Creole Seasoning
Louisiana-style Cajun seasoning blends
Slap Ya Mama Cajun Seasoning
Ragin’ Cajun or other regional blends

Use any all-purpose Cajun blend you enjoy; a balanced mix of paprika, garlic, onion, black pepper, and cayenne will work well.

What is lingcod, and where can you get it?

Lingcod is not a true cod, but it is a firm, flavorful whitefish prized in the Pacific Northwest. It occurs from Alaska down to California. Because it’s less common in standard grocery stores, you may need to source it from a local fishmonger, a fishermen’s market, or a specialty seafood supplier. If lingcod is unavailable, substitute halibut, rockfish, sea bass, or another firm whitefish.

The roux is everything

The roux is the backbone of any good gumbo—don’t rush it. Cook the fat and flour slowly, whisking consistently, until it reaches a rich caramel to dark brown color depending on your taste. The darker the roux, the deeper and nuttier the flavor, but be careful not to burn it. Duck fat adds extra depth and richness, but butter, bacon fat, or even beef tallow will work if you prefer.

More Lingcod recipes and seafood dishes are available on the site.

Lingcod caught off the coast of Washington – La Push

How To Make This Recipe

Below is a clear overview of the process. For best results, follow the full recipe instructions and times listed in the recipe card further down the page.

Make the roux: Slowly cook the fat and flour, whisking frequently, until it reaches a deep golden or caramel color.
Sauté the vegetables: In a large pot, soften the diced peppers, onion, and celery in butter until tender. Add garlic and cook briefly.
Add liquid and seasonings: Stir in water (or stock), Au Jus mix or stock substitute, and Cajun seasoning. Bring to a simmer.
Brown the sausage: Sear andouille slices in a skillet, then add them to the pot.
Simmer and thicken: Let the gumbo simmer to develop flavor, then stir in the roux and cook until the broth thickens.
Add seafood at the end: Add shrimp and lingcod in the last few minutes of cooking so the seafood remains tender. Serve over white rice.

Recipe FAQ

How do you store leftovers? Store gumbo in an airtight container in the refrigerator for 2–3 days.

What’s the best way to reheat leftovers? Reheat gently on the stovetop over low heat, stirring occasionally. The microwave also works well for single servings.

Are there any substitutions for lingcod? Yes. Any firm whitefish—halibut, rockfish, sea bass, or walleye—will substitute nicely.

If you enjoy pellet-grill seafood, try a paella-style recipe for a different seafood dinner option.

More Lingcod Recipes

Lingcod and Shrimp Ceviche
Sous Vide Lemon Garlic Lingcod Cheeks
Spicy Sous Vide Lingcod Cheeks
Beer-Battered Lingcod
Macadamia-Crusted Lingcod
Traeger Miso-Marinated Lingcod
Pistachio-Crusted Lingcod
Grilled Lemon Pepper Lingcod

Yield: 12 servings

Lingcod Gumbo Recipe

This easy seafood gumbo features shrimp, andouille sausage, and fresh lingcod in a rich, flavorful broth. Serve over steamed rice for a satisfying main course.

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

Ingredients

½ cup + 2 tablespoons duck fat* (butter can be substituted)
½ cup all-purpose flour
3 tablespoons butter
1 yellow bell pepper, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow onion, diced
8 stalks celery, diced
3 cloves garlic, minced
12 cups water (or beef stock)
2 tablespoons Johnny’s Au Jus dry mix** (or 12 cups beef stock)
3 tablespoons Cajun seasoning
1 teaspoon neutral oil
1 pound andouille sausage, sliced into rounds
1 pound peeled, tail-off shrimp
1 pound fresh lingcod, cut into cubes

Instructions

In a medium sauté pan over medium-low heat, combine the duck fat and flour. Whisk continuously and cook for 45–60 minutes until the roux turns a dark golden brown. Take care not to burn it.
While the roux cooks, melt butter in a large stockpot over medium heat. Add the diced peppers, onion, and celery and cook, stirring frequently, until softened.
Stir in the minced garlic and cook about 3 minutes until fragrant.
Add the water and Au Jus mix (or stock) to the pot and stir to combine.
In a separate skillet, heat the oil over medium heat and brown the andouille rounds on both sides. Transfer the sausage to the simmering pot.
Bring the pot to a gentle simmer and cook 30–60 minutes, until the vegetables have softened to your liking. Whisk in the roux and simmer, stirring often, until the gumbo thickens.
Add the shrimp and lingcod and simmer just 3–5 minutes more, until the seafood is cooked through but still tender.
Serve the gumbo hot over steamed rice.

Notes

* Substitute butter for duck fat if desired.

** You can replace the water and Au Jus powder with 12 cups of beef or chicken stock for more depth.

*** A quality Cajun blend enhances flavor; use your preferred all-purpose Cajun seasoning.

**** Local pork andouille is an excellent choice if available; otherwise purchase a good-quality smoked andouille or kielbasa.