Recipe: Bobby Hebert’s Classic Seafood Gumbo

This seafood gumbo comes full of shrimp and crab meat swimming in a richly flavored broth.

Seafood gumbo is always on the menu at Bobby Hebert’s Cajun Cannon Restaurant and Bar. This classic seafood version is full of shrimp and crab meat swimming in a richly flavored broth.

Bobby Hebert’s chef Karlton West shows us his version of the comfort food staple. First, you make a roux, then add the melting pot of ingredients.

We went behind-the-scenes in the kitchen to see how chef West makes his seafood gumbo. You might even get inspired by something new to add to your gumbo pot.

If you don’t feel like standing over a pot all day at home, check out Bobby Hebert’s for a fresh bowl.

bobby hebert's seafood gumbo

Bobby Hebert’s Classic Seafood Gumbo Recipe


  • 3/4 cup vegetable oil
  • 1 cup all-purpose flower
  • 1 1/2 cups finely chopped onions
  • 3/4 cup finely chopped green bell peppers
  • 3/4 cup finely chopped celery
  • 2 tablespoons minced garlic
  • 6 cups shrimp stock
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 lb. gumbo crabs
  • 2 teaspoons Worcestershire sauce
  • 1 1 /2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 lb. medium shrimp, peeled and deveined
  • 1 tablespoon Cajun Cannon spices (or creole/cajun seasoning)
  • 1/4 cup chopped fresh parsley
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped tender green onion tops
  • white rice, for serving


Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes. Then, add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Lower the heat to medium low and continue to stir the roux for 15 to 20 minutes, or until the color of milk chocolate.

Add the onions, bell pepper, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes. Then, add the garlic. Cook the garlic for 30 seconds before adding the shrimp stock to the pot.

Season the gumbo with the thyme, bay leaves, gumbo crabs, Worcestershire, salt and cayenne.

Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for one hour, skimming the foam and any oil that rises to the surface.

Season the shrimp with 1 1/2 teaspoons of Cajun Cannon spices. Stir the shrimp into the gumbo and cook for two minutes.

Garnish with parsley and/or green onions and serve in shallow bowls over white rice.

For more information about Bobby Hebert’s Cajun Cannon, visit the website.

Recipe courtesy of Bobby Hebert’s Cajun Cannon

Created in partnership with Bobby Hebert’s Cajun Cannon

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