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Enjoy the bold flavors of Louisiana with this single serving seafood gumbo. Packed with shrimp, fish, and the classic trinity of vegetables, it brings authentic gumbo taste in a perfectly portioned size—no big pot needed!
Why You’ll Love This Recipe
- Easy & Quick: Simple ingredients and clear steps.
- Authentic Flavor: A downsized version with the rich taste of classic gumbo.
- Customizable: Easily adjust ingredients to fit your preferences.
- Perfectly Portioned: Made for one or two, so there’s no waste.
I love simplifying classic recipes, especially iconic dishes like seafood gumbo. This single serving version brings all the rich, bold flavors of traditional gumbo in a perfectly portioned dish.
Gumbo is a Louisiana staple, blending French, African, and Native American influences with a flavorful broth, shellfish or meat, and the “holy trinity” of onions, celery, and bell peppers. Growing up in New Orleans, gumbo was always a special meal that brought family together. Now, I’ve adapted it into a smaller version, so you can enjoy that same comforting taste without making a huge pot.
For more single serving Louisiana-inspired recipes, try my Shrimp Creole, Jambalaya, Crawfish Étouffée, Red Beans and Rice, Pralines, or King Cake. Each one delivers the bold flavors of the bayou in a perfectly sized portion.
Ingredients
Beer is in the ingredient photo because I use it in larger batches for extra depth. In this single-serving recipe, the small amount didn’t add much, so I left it out. I kept the photo as a reminder that a cold beer pairs perfectly with gumbo—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): 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: If possible, use Gulf shrimp for the best flavor. If fresh shrimp isn’t available, frozen, head-off, peel-on shrimp is a great option for those cooking for one, as you can thaw only what you need. Most shrimp at the seafood counter were previously frozen, so buying frozen ensures you control the freshness. 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.
How to Peel & Devein Shrimp
Remove the legs, peel away the shell, and pinch the tail to detach. Run a knife along the back and lift out the dark vein.
Recipe Variations
Try any of these gumbo 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: Use a measure-for-measure gluten-free flour blend for the roux and make sure all other ingredients are gluten-free.
- Creole-Style: 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.
How To Make A 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:
- Combine equal parts oil and flour in a 2-quart pot.
- 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.
How To Make Seafood Gumbo
These step-by-step photos show how to make a single serving seafood gumbo. See the recipe below for full ingredients and 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: 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
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.
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: 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.
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!