This post may contain affiliate links. Please read our disclosure policy.
Enjoy the bold, authentic flavors of Louisiana with this single serving Seafood Gumbo recipe. Packed with shrimp, fish, and the essential trinity of vegetables—onions, celery, and bell peppers—this scaled-down version delivers all the richness of traditional gumbo without requiring a massive pot. Perfect for one or two, it’s a flavorful way to enjoy this classic dish with minimal effort and ingredients.
Looking for more Louisiana-inspired single serving recipes? Try our flavorful Shrimp Creole, zesty Jambalaya, rich Crawfish Étouffée, hearty 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
- Simplicity: Minimal ingredients and straightforward steps make this recipe accessible.
- Authenticity: Though scaled-down, it retains the traditional flavors and textures of gumbo.
- Versatility: Suitable for various dietary preferences with multiple substitution options.
- Quick Prep Time: Get that simmering gumbo pot without spending hours in the kitchen.
- Portion Control: Tailor-made to serve one or two, eliminating food waste and unnecessary leftovers.
Simplifying classic recipes is one of my favorite things to do, especially iconic dishes like seafood gumbo. This single serving recipe captures all the rich, bold flavors of traditional gumbo while being perfectly portioned for one or two. Gumbo, a savory stew from Louisiana, reflects a blend of French, African, and Native American influences, featuring a flavorful broth, shellfish or meat, and the “holy trinity” of onions, celery, and bell peppers.
As someone from New Orleans, where gumbo originated, creating a downsized version of this beloved dish has been a personal goal. Back when my kids were at home, gumbo was a family favorite that brought everyone to the table. Now, I’ve adapted it for smaller servings, so you can enjoy the comforting, authentic flavors of New Orleans even when cooking for one or two.
Ingredients
Beer is shown in the ingredient photo because I often use it in larger batches of gumbo for added depth of flavor. However, for this single serving recipe, the small amount of beer needed didn’t noticeably impact the flavor, so I left it out. I kept the photo as a reminder that pairing your gumbo with a cold beer is always a great idea—cheers!
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): Choose a neutral oil like vegetable or canola for making the roux. These oils have a higher smoke point, allowing you to achieve a dark, flavorful roux without burning. While some prefer butter, it’s more prone to burning, so I avoid it.
- All-Purpose Flour: Essential for creating 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 are not traditional in Cajun gumbo but can be added if you prefer.
- Minced Garlic: Provides a rich, aromatic base that enhances the dish’s flavor.
- Chicken Broth: A pantry staple that works well in this gumbo recipe. For a seafood-forward flavor, substitute with shrimp stock.
- Seasonings (Dried Thyme, Worcestershire Sauce, Salt, and Pepper): These add depth to your gumbo. If making gluten-free gumbo, ensure your Worcestershire sauce is gluten-free.
- Shrimp: Gulf shrimp is ideal for its flavor. Peel and devein before using. Frozen shrimp works if fresh isn’t available—just thaw them first. Use any leftover shrimp in recipes like Shrimp and Grits, Pad Thai, and Shrimp Tacos.
- White Fish: Catfish, cod, sea bass, or snapper are excellent options. Tilapia is a budget-friendly alternative. 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
When shopping for shrimp, particularly for single serving recipes, frozen, head-off, peel-on shrimp are often the best choice. These are widely available in the freezer aisle and are cost-effective for smaller portions.
Most shrimp labeled as “fresh” in the seafood section are actually previously frozen and thawed. These are often the same shrimp available in the frozen aisle, just defrosted. The problem with “fresh” shrimp is that it’s hard to know how long they’ve been thawed, which raises concerns about their freshness.
Always check for signs of quality: avoid shrimp with a strong ammonia smell, or those that appear limp, slimy, or disintegrated. For optimal freshness, frozen shrimp you thaw at home is usually a safer bet.
How to Peel and Devein Shrimp
Peeling and deveining shrimp is simple and can save you money:
- Remove the Legs: Pull off the small legs from the shrimp’s underside.
- Peel the Shell: Crack the shell along the belly and gently peel it away.
- Detach the Tail: Pinch where the tail meets the body and pull to remove it.
- Slit the Back: Run a paring knife along the back to create a shallow cut.
- Devein: Use the knife tip to lift out the dark vein along the back.
Recipe Variations
Customize your seafood gumbo with these creative twists:
- Seafood and Sausage Gumbo: Add sliced andouille sausage for a smoky, hearty flavor that pairs perfectly with shrimp and fish.
- Vegetarian Gumbo: Skip the seafood and substitute with okra and mushrooms for a plant-based version full of texture and flavor.
- Gluten-Free Gumbo: Make a gluten-free roux by using a measure-for-measure gluten-free flour blend.
- Creole-Style Gumbo: Stir in 1/4 teaspoon of gumbo filé powder for a subtle, earthy flavor that’s a hallmark of Creole cooking.
- Chicken Gumbo: Swap the shrimp for diced chicken and add sausage for a protein-packed variation.
Mastering The Perfect Roux For Gumbo
The foundation of an authentic Louisiana gumbo is its roux—a simple blend of oil and flour that thickens the dish and adds a deep, nutty flavor. In this single serving gumbo recipe, making the roux is quicker, but it still requires attention and care to get it just right.
To make the roux:
- Combine equal parts oil and flour in a 2-quart pot.
- Cook over medium heat, stirring constantly for about 10-15 minutes, until it turns a rich caramel color—similar to the shade of a shiny penny.
Note: The smaller quantity in this recipe reduces the time it takes to develop the roux’s signature color compared to larger batches, which often take 20-25 minutes.
Avoid Burning: Stirring continuously is key. If the roux burns, it will create an unpleasant bitter flavor, and you’ll need to start over. Take your time and keep an eye on the heat to achieve the perfect roux every time.
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.
- 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.
- 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.
- Serve: Ladle the gumbo over cooked rice and enjoy.
Expert Tips
- Read Before You Cook: Take a few moments to read through the entire recipe, including the Ingredient Notes section and any process photos. This will give you a clear understanding of the steps and help ensure your seafood gumbo turns out perfectly.
- Choose the Right Fish: For the best results, use a white fish like catfish, snapper, or grouper. Want to elevate your gumbo? Add crab legs or oysters alongside the shrimp for a luxurious twist.
- Master the Roux: The roux is the foundation of your gumbo’s flavor. Stir constantly and watch for it to turn a rich caramel or copper penny color—that’s when it’s ready.
- Use Proper Tools: A heavy-bottomed pot ensures even heat distribution, crucial for cooking the roux and simmering the gumbo. A whisk, wooden spoon, or a rubber spatula is invaluable for keeping the roux smooth and preventing lumps.
- Take Your Time: Gumbo is all about slow cooking. Allowing the flavors to meld together over low heat is key to creating a rich, flavorful dish.
- Serve Over Rice: Stick to tradition with white rice, or switch things up by serving your gumbo over quinoa, brown rice, or red rice for a flavorful alternative.
- Make It Your Own: This recipe is a great starting point, but gumbo is meant to be personalized. Adjust the seafood, spice levels, or vegetables to create a dish that suits your taste.
Serving Suggestions
Complete your meal with these flavorful sides that pair perfectly with seafood gumbo:
- Cornbread: Slightly sweet and crumbly, great for soaking up the rich sauce.
- White Rice: A classic base that highlights the bold flavors of the gumbo.
- Pasta Salad: Lightens the meal and adds a crisp contrast.
- French Bread: Great for soaking up any leftover gumbo from your bowl.
Frequently Asked Questions
While both are classic Louisiana dishes, the main difference lies in the rice. Gumbo is served with rice cooked separately, while jambalaya incorporates rice into the dish, cooking it with the other ingredients for a one-pot meal. Think of jambalaya as more similar to paella, featuring a mix of vegetables, meats, and spices all cooked together.
A 2-quart saucepan is ideal for this single serving gumbo. Using a pot of this size ensures even cooking and the right consistency for the dish.
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.
Gulf shrimp is recommended for its sweet flavor, but any fresh or frozen shrimp will work. Just make sure to peel, devein, and thaw the shrimp before cooking.
Absolutely! In addition to shrimp and white fish, you can add crab meat, crawfish, or oysters to your gumbo for variety.
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!
Seafood Gumbo For One
Watch How To Make This
Equipment
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
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: Take a few moments to read through the entire recipe, including the Ingredient Notes section and any process photos. This will give you a clear understanding of the steps and help ensure your seafood gumbo turns out perfectly.
-
- Choose the Right Fish: For the best results, use a white fish like catfish, snapper, or grouper. Want to elevate your gumbo? Add crab legs or oysters alongside the shrimp for a luxurious twist.
-
- Master the Roux: The roux is the foundation of your gumbo’s flavor. Stir constantly and watch for it to turn a rich caramel or copper penny color—that’s when it’s ready.
-
- Use Proper Tools: A heavy-bottomed pot ensures even heat distribution, crucial for cooking the roux and simmering the gumbo. A whisk or rubber spatula is invaluable for keeping the roux smooth and preventing lumps.
-
- Take Your Time: Gumbo is all about slow cooking. Allowing the flavors to meld together over low heat is key to creating a rich, flavorful dish.
-
- Serve Over Rice: Stick to tradition with white rice, or switch things up by serving your gumbo over quinoa, brown rice, or red rice for a flavorful alternative.
-
- Make It Your Own: This recipe is a great starting point, but gumbo is meant to be personalized. Adjust the seafood, spice levels, or vegetables to create a dish that suits your taste.
Nutrition
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.
Oh my goodness … made this tonight. It was FANTASTIC. I had cod as my white fish. The portion was generous — enough for the next day. But the hog in me ate every drop! Absolutely making this again! Thank you for this easy, flavorful one-dish gumbo!
I enjoy your recipes. Cooking for is very new for me. Your recipes help. Thank you
Hello,
I’ve made this recipe twice. Both times, it’s been a small pot of deliciousness both times. Thank you!
This is truly one of my favorite. I don’t like fish so instead I add sausage love it. Finding this website has been a godsend to me. Cooking for one has been hard and these recipes are perfect. There are some I even have left overs for lunch the next day.. Thank you so much.
Made this tonight 1st recipe I have made from your web site. Came out really good enjoyed very much. I also bought your cookbook so I plan to try some more recipes. Being a widow cooking for one is a balancing act on not making too much so I am enjoying your recipe guide on quantity.
Stephanie
I’m so glad you enjoyed the gumbo and I’m happy to know that the recipes are helpful.Thank you so much for taking the time to let me know.
Joanie, love your recipes! Found your seafood gumbo recipe, but was wishing for Chicken Sausage version. Any thoughts on that as small batch recipe? Thanks for all you do!
I’m so glad you are enjoying the recipes, Charlotte. We do have a chicken and sausage gumbo in the works – stay tuned.
This was my first time making or eating gumbo. Thank you for this recipe – it is so clear and easy to follow! It turned out wonderfully!
You’re welcome, Heather. I’m so happy you enjoyed it.
Made this tonight 1st recipe I have made from your web site. Came out really good enjoyed very much. I also bought your cookbook so I plan to try some more recipes. Being a widow cooking for one is a balancing act on not making too much so I am enjoying your recipe guide on quantity.
Stephanie
Made this for a friend that was yearning for shrimp gumbo. Just used shrimp and followed the rest of the recipe to a T. He almost licked the bowl clean, said it was the best he’d ever had. Thanks Joanie for all your great little recipes.
I’m so happy he enjoyed the recipe! Thank you so much for taking the time to let me know.
Joanie, this is more or less the way I make my regular gumbo. I add a very little crab boil to my recipe. It adds another layer of spies. You must be careful with Zatarainรขยยs oil it is very concentrated but I love it.
Love ya postings,
Nina Leonard your cousin.
Wow! Down to just me…grateful. Tired of leftovers of everything!