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Enjoy the bold flavors of Louisiana with this single serving seafood gumbo. Made with shrimp, fish, and the classic trinity of vegetables, it delivers authentic gumbo taste without the large pot. Perfect for one or two!

A bowl of gumbo with shrimp and white rice on a tray with parsley in the background.

Looking for more Louisiana-inspired single serving recipes? Try our Shrimp Creole, Jambalaya, Crawfish Étouffée, Red Beans and Rice, sweet Pralines, or festive King Cake. Each dish brings the vibrant flavors of the bayou to your table in just the right portion.

Why You’ll Love This Recipe

  • Easy to Make: Uses simple ingredients and clear steps.
  • Authentic Flavor: A downsized version that still delivers classic gumbo taste.
  • Customizable: Easily adapt to different dietary needs.
  • Quick Prep: Enjoy homemade gumbo without spending all day in the kitchen.
  • Perfectly Portioned: Made for one or two, so there’s no waste or excess leftovers.
A closeup of a bowl of gumbo with shrimp, fish, and white rice.

I love simplifying classic recipes, especially iconic dishes like seafood gumbo. This single serving version delivers all the rich, bold flavors of traditional gumbo in a perfectly portioned dish.

Gumbo, a Louisiana staple, blends French, African, and Native American influences with a flavorful broth, shellfish or meat, and the “holy trinity” of onions, celery, and bell peppers.

As someone from New Orleans, where gumbo has deep roots, creating a smaller version has been a personal goal. When my kids were home, gumbo was a family favorite that brought everyone together. Now, I’ve adapted it for one or two servings so you can enjoy the comforting taste of New Orleans, no matter the occasion.

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Ingredients

Beer is in the ingredient photo because I use it in larger batches of gumbo for extra depth. However, in this single serving recipe, the small amount didn’t make a noticeable difference, so I left it out. I kept the photo as a reminder that a cold beer pairs perfectly with gumbo—cheers!

ingredients labeled for making gumbo on a brown table.

If you have any ingredients leftover from this small batch seafood gumbo recipe, check out our Leftover Ingredients Recipe Finder.

  • Oil (Avocado, Vegetable, or Canola): Use a neutral oil for the roux. These oils have a high smoke point, allowing you to achieve a dark, flavorful roux without burning. While some use butter, it burns more easily, so I avoid it.
  • All-Purpose Flour: Essential for making the roux that thickens the gumbo. Use regular all-purpose flour or a gluten-free measure for measure flour if needed.
  • Onion, Green Bell Pepper, and Celery: Known as the “trinity of vegetables,” these are foundational in many Louisiana recipes, including gumbo. Tomatoes aren’t traditional in Cajun gumbo, but you can add them if you like.
  • Minced Garlic: Adds a rich, aromatic layer of flavor.
  • Chicken Broth: A pantry staple that works well in this gumbo recipe. For a stronger seafood flavor, substitute with shrimp stock.
  • Seasonings (Dried Thyme, Worcestershire Sauce, Salt, and Pepper): These seasonings build flavor. If making a gluten-free gumbo, check that your Worcestershire sauce is gluten-free.
  • Shrimp: Gulf shrimp is ideal for its flavor. Peel and devein before using. If using frozen shrimp, thaw them first. Leftover shrimp works well in Shrimp and Grits, Pad Thai, and Shrimp Tacos.
  • White Fish: Catfish, cod, sea bass, or snapper are great choices. Tilapia is a budget-friendly option. Extra fish can be used in dishes like Baked Stuffed Fish.
  • Creole Seasoning: For authentic flavor, use homemade Creole seasoning or a trusted brand like Tony Chachere’s.

Shrimp Buying and Prepping Tips

How to Choose Shrimp

For single serving recipes, frozen, head-off, peel-on shrimp are often the best option. They’re widely available, cost-effective, and allow you to thaw only what you need.

Most “fresh” shrimp at the seafood counter have been previously frozen and thawed, often the same shrimp found in the freezer section. The issue is you won’t know how long they’ve been sitting out, which can affect freshness.

For the best quality, buy frozen shrimp and thaw them at home. Avoid shrimp with a strong ammonia smell or a slimy, limp texture.

How to Peel and Devein Shrimp

Peeling and deveining shrimp is quick and easy:

  1. Remove the Legs: Pull off the small legs from the shrimp’s underside.
  2. Peel the Shell: Crack the shell along the belly and gently peel it away.
  3. Detach the Tail: Pinch where the tail meets the body and pull to remove it.
  4. Slit the Back: Run a paring knife along the back to create a shallow cut.
  5. Devein: Use the knife tip to lift out the dark vein along the back.

Recipe Variations

  • Seafood and Sausage Gumbo: Add sliced andouille sausage for a smoky, hearty twist.
  • Vegetarian Gumbo: Skip the seafood and use okra and mushrooms for a flavorful, plant-based version.
  • Gluten-Free Gumbo: Use a measure-for-measure gluten-free flour blend for the roux and make sure all other ingredients are gluten-free.
  • Creole-Style Gumbo: Stir in 1/4 teaspoon of gumbo filé powder for a classic Creole touch.
  • Chicken Gumbo: Replace the shrimp with diced chicken and add sausage for a protein-packed option.
Chopped onions, celery, and green bell peppers for seafood gumbo on a wooden cutting board.
The Trinity of Vegetables: onions, bell peppers, celery

Mastering The Roux For Gumbo

A good gumbo starts with a well-made roux—a simple mix of oil and flour that thickens the dish and adds a deep, nutty flavor. In this single-serving recipe, the roux comes together faster but still requires attention.

How to Make the Roux:

  1. Combine equal parts oil and flour in a 2-quart pot.
  2. Cook over medium heat, stirring constantly for 10-15 minutes, until it turns a rich caramel color—similar to the shade of a shiny penny.

Tips for Success:

  • The smaller batch means a quicker cook time compared to larger gumbos, which can take 20-25 minutes.
  • Keep stirring! If the roux burns, it will turn bitter, and you’ll have to start over.
Brown roux in a stainless steel pot.
The ideal color of the roux

How To Make Seafood Gumbo

These step-by-step photos and instructions help you visualize how to make a single serving of seafood gumbo. See the recipe below for ingredient amounts and full recipe instructions.

  1. Make the Roux: Heat oil in a 2-quart pot over medium heat for about 5 minutes. Add the flour and stir constantly to form a roux. Cook, stirring constantly, for 10-15 minutes, or until it reaches the color of a penny or caramel.
making a roux in a small pot.
  1. Cook the Vegetables: Stir in the onions, bell peppers, and celery. Cook for 2 minutes, then add the garlic and cook for 30 seconds, stirring constantly.
onions, garlic, and bell peppers simmering in roux.
  1. Simmer the Gumbo: Pour in the chicken broth and season with thyme, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce the heat to low. Simmer for 40 minutes, stirring occasionally.
a pot of gumbo simmering on the stove.
  1. Add the Seafood: In a small bowl, toss the shrimp and fish with ½ teaspoon of Creole seasoning. Add them to the gumbo and cook for 5 minutes, or until the seafood is fully cooked.
seafood gumbo simmering in a pot.
  1. Serve: Ladle the gumbo over cooked rice and enjoy.
pouring gumbo over a bowl of rice.

Expert Tips

  • Read Before You Cook: Review the full recipe, including ingredient notes and photos, to get familiar with the steps before starting.
  • Choose the Right Fish: White fish like catfish, snapper, or grouper work best. For a richer gumbo, add crab legs or oysters along with the shrimp.
  • Master the Roux: Stir constantly and cook until it reaches a deep caramel or copper penny color—this builds the gumbo’s signature flavor.
  • Use the Right Tools: A heavy-bottomed pot ensures even cooking, and a whisk, wooden spoon, or rubber spatula helps keep the roux smooth.
  • Take Your Time: Gumbo develops flavor as it simmers, so let it cook low and slow for the best taste.
  • Serve Over Rice: Stick with white rice or try quinoa, brown rice, or red rice for a different twist.
  • Make It Your Own: Adjust the seafood, spice levels, or vegetables to suit your taste—gumbo is all about personal preference.

Serving Suggestions

Pair your seafood gumbo with one of these delicious sides:

  • Cornbread: Slightly sweet and perfect for soaking up the rich sauce.
  • White Rice: A classic base that complements the bold flavors of gumbo.
  • Pasta Salad: A light, refreshing contrast to the hearty dish.
  • French Bread: Great for soaking up any leftover gumbo from your bowl.

Frequently Asked Questions

How should I store leftover gumbo?

Store gumbo in an airtight container in the fridge for up to 3 days. For longer storage, freeze it (separate from the rice) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.

Can I use other types of seafood?

Absolutely! In addition to shrimp and white fish, you can add crab meat, crawfish, or oysters to your gumbo for variety.

Can I double this recipe?

Yes, this recipe can easily be doubled. Just use a larger pot, like a 4-quart saucepan, to ensure everything cooks evenly.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

If you’ve tried this recipe for a small pot of gumbo or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


Cooking For One Made Easy
Because you’re worth it

Seafood Gumbo For One

5 from 12 votes
Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Servings: 1 serving
A classic seafood gumbo made simple! This single serving recipe is packed with shrimp, fish, and the flavorful trinity of vegetables, perfectly spiced for a rich and satisfying dish.

Watch How To Make This

Ingredients 
 

  • 2 tablespoons canola oil or use vegetable oil or avocado oil
  • 2 tablespoons all purpose flour
  • ½ cup chopped onions
  • ¼ cup chopped green bell peppers
  • ¼ cup chopped celery (about 1 stalk)
  • 1 clove garlic -minced
  • 2 cups low sodium chicken broth or low sodium shrimp stock
  • ¼ teaspoon dried thyme
  • ¼ teaspoon kosher salt
  • ¼ teaspoon coarsely ground black pepper
  • ¼ teaspoon Worcestershire sauce
  • ½ cup peeled and deveined shrimp
  • 4 ounces white fish -cut into 1-inch pieces (catfish, grouper, snapper, sole)
  • ½ teaspoon Creole seasoning -store bought or use homemade Creole seasoning
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Instructions 

  • Prepare the Roux: Heat oil in a 2-quart pot over medium heat for about 5 minutes. Add the flour and stir constantly to form a roux. Cook, stirring constantly, for 10-15 minutes, or until it reaches the color of a penny or caramel.
  • Cook the Vegetables: Stir in the onions, bell peppers, and celery. Cook for 2 minutes, then add the garlic and cook for 30 seconds, stirring constantly.
  • Simmer the Gumbo: Pour in the chicken broth and season with thyme, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce the heat to low. Simmer for 40 minutes, stirring occasionally.
  • Add the Seafood: In a small bowl, toss the shrimp and fish with ½ teaspoon of Creole seasoning. Add them to the gumbo and cook for 5 minutes, or until the seafood is fully cooked.
  • Taste and Serve: Taste the gumbo and adjust the seasoning with additional salt if needed. Serve hot over cooked rice.

Notes

    • Read Before You Cook: Review the full recipe, including ingredient notes and photos, to get familiar with the steps before starting.
    • Choose the Right Fish: White fish like catfish, snapper, or grouper work best. For a richer gumbo, add crab legs or oysters along with the shrimp.
    • Master the Roux: Stir constantly and cook until it reaches a deep caramel or copper penny color—this builds the gumbo’s signature flavor.
    • Use the Right Tools: A heavy-bottomed pot ensures even cooking, and a whisk, wooden spoon, or rubber spatula helps keep the roux smooth.
    • Take Your Time: Gumbo develops flavor as it simmers, so let it cook low and slow for the best taste.
    • Serve Over Rice: Stick with white rice or try quinoa, brown rice, or red rice for a different twist.
    • Make It Your Own: Adjust the seafood, spice levels, or vegetables to suit your taste—gumbo is all about personal preference.
 
 
This recipe can easily be doubled. Just use a larger pot, like a 4-quart saucepan, to ensure everything cooks evenly.

Nutrition

Serving: 1serving, Calories: 591kcal, Carbohydrates: 26g, Protein: 48g, Fat: 34g, Saturated Fat: 4g, Cholesterol: 218mg, Sodium: 722mg, Potassium: 982mg, Fiber: 2g, Sugar: 5g, Vitamin A: 113IU, Vitamin C: 9mg, Calcium: 152mg, Iron: 4mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Welcome!

I’m Joanie, chef, author of The Ultimate Cooking for One Cookbook, and creator of One Dish Kitchen. With 10+ years of experience developing single serving and small batch recipes, I’m passionate about making cooking for one simple and enjoyable. So glad you’re here!

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5 from 12 votes (5 ratings without comment)

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22 Comments

  1. Katherine S says:

    Hi! Beer is in the ingredients photo but not in the instructions

    1. Joanie Zisk says:

      Hi there! Thanks for pointing that out. Yes, you’re right—beer is shown in the ingredient photo. When I make a big batch of gumbo, I like to add beer for extra depth of flavor. For this single serving recipe, the amount of beer I would have used was minimal, so I chose to leave it out since it didn’t make a noticeable difference in the flavor. I apologize for not updating the photo to reflect this and we have left beer off the ingredient list. However, enjoying your gumbo with a cold beer on the side is always a great idea! Cheers!

  2. Joyceb says:

    I followed the directions exactly and this gumbo was awesome. I took the recipe to the store with me because l am not familiar with shopping for, nor cooking with seafood. Bought Red Snapper, and raw peeled, deveined shrimp. I will make this gumbo from now on. Trying Jambalaya next! Thank you Joanie 👍🏾

    1. Joanie Zisk says:

      I’m so happy you enjoyed it!

  3. Gail says:

    Love your recipes. Simple, using good ingredients, great instructions, awesome dishes for one alone or easy to double.
    Thank you for this website. Merry Christmas and Happy New Year!

    1. Joanie Zisk says:

      Thank you so much! I’m so happy to know you are enjoying our recipes.

  4. Ray W. says:

    I have been making a few of your recipes for about one year now. This is one of my favorite seafood dishes. I didn’t add the fish, instead I added more shrimp and followed the recipe as written. VERY GOOD.