[Cassava Flour Roux] Seafood Gumbo

Okay, y’all! I’ve finally made a grain-free/gluten-free gumbo using Cassava Flour to make the roux– and it turned out fabulous! You’re going to love this Seafood Gumbo!

In case you are new here, I’ve had a Whole30 Chicken and Sausage Gumbo on the blog for a long time. To keep it Whole30– I used Arrowroot to thicken the soup but I really never made a traditional roux–  more of a faux roux to keep the dish grain-free and gluten free but also get all the yummy gumbo flavors. It’s a super simple recipe that’s perfect for any weeknight. If you’re looking for more of a “gumbo soup” that’s whole30 compatible and paleo friendly– definitely try this recipe.

This rendition, however, starts off by making a more traditional roux by swapping out  Cassava Flour + avocado oil in place of all purpose flour + vegetable oil. Just as making any roux for a gumbo– it’s a bit cumbersome and time consuming, but totally worth it. You just need to be patient and enjoy the process!  A good roux takes time–and when I make it with cassava it takes anywhere between 20 to 30 minutes.  If you want to compare color, take out a jar of peanut butter and a copper penny before you start.  Relax and enjoy the process, it’ll be worth it! 

This is such a fun celebratory dinner to make over the holidays or on a chilly Sunday for supper. And, once you have the base down– you can really add whatever filling you’d prefer. Chicken and sausage is great, but here i’ve made a seafood rendition using Sausage, Shrimp, Crab, and Oysters. It’s delicious.

Seafood Gumbo

Serves: 6 people
5 from 2 votes
Total Time1 hr


  • ¾ cup + 1 tbsp avocado oil
  • ¾ cup cassava flour
  • 1 cup diced green bell pepper about 1 medium pepper
  • 1 cup diced yellow onion about ½ large onion
  • 1 cup diced celery about 2 stalks
  • 3 cloves garlic minced
  • 4 cups seafood stock
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp cayenne
  • 1 tsp kosher salt plus more to taste if desired
  • ½ tsp white pepper black pepper is fine, also
  • 1 bay leaf
  • 1 cup frozen cut okra
  • 12- ounces store-bought fully cooked andouille sausage or kielbasa thinly sliced
  • 1 lb peeled and deveined shrimp
  • 8 ounces lump crab meat
  • 8 ounces small oysters in their liquor I buy the cartons from Central Market
  • Freshly chopped parsley leaves optional for serving


  • Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
  • Heat a large pot, preferably a Dutch oven, over medium heat. Add ¾ cup of the avocado oil and ¾ cup of the cassava flour and stir until well combined and there are no longer any clumps. Cook, constantly stirring, browning the flour until it is a dark reddish/brown in color. This can take anywhere from 20 to 30 minutes depending on how hot your stovetop is. You *do not* want the stovetop too hot. Medium/medium-low is best to ensure you slowly brown the roux without burning it.
  • When your roux is a nice brown color (think peanut butter or a copper penny), add the bell pepper, onion, celery, and garlic and stir until well combined (it will thicken quickly) and continue to cook—browning the roux just a tad more and softening the vegetables, about 3 more minutes.
  • While stirring, pour in 4 cups of the seafood stock until well incorporated. Add the thyme, oregano, cayenne, salt, pepper and bay leaf and stir to combine. Bring the pot to a rapid simmer, then reduce the heat to a lighter simmer over medium-low heat, cover, and let cook while you prepare your okra, stirring occasionally.
  • Place the frozen okra on the prepared baking sheet and drizzle with the remaining 1 tbsp of avocado oil. Transfer to the oven and roast until golden, about 20 minutes.
  • Meanwhile, slice up your andouille sausage and add to the gumbo, stir to combine, cover and continue cooking while your okra is roasting.
  • When the okra is done roasting, add to the gumbo.
  • About 5 minutes prior to serving—get ready to add your seafood. When ready to add the seafood, increase your heat and bring to a rapid simmer, uncovered. Add the shrimp, crabmeat and undrained oysters and stir to combine.. Cook until the shrimp is just cooked through, about 3 minutes. Remove from heat, taste and add salt, if desired and serve immediately.
  • To serve, I use a ¼ cup measuring cup to scoop up the steamed white rice and place it in a mound in a bowl. Spoon approximately 1 cup of the gumbo around the rice. Garnish with freshly chopped parsley, if desired. Serve and enjoy!


  • Reply
    December 23, 2022 at 11:09 pm

    Hello! Should the shrimp and crab be already cooked?

    • Reply
      January 1, 2023 at 11:12 pm

      I put them in there raw, and they’ll poach in the gumbo to cook.

  • Reply
    December 2, 2022 at 2:42 am

    Hi Alex, thanks for this recipe! Does it freeze well? Thanks!

    • Reply
      December 2, 2022 at 12:43 pm

      Yes- it can be frozen for up to 3 months!

  • Reply
    . Dz Rife
    February 5, 2022 at 7:11 pm

    Alex this is my first attempt at seafood gumbo. I have six people coming over for dinner and the recipe says it feeds six. Wondering if I need to increase this recipe? Probably this was a lot for me to tackle, but I can’ follow a recipe. The group is four men and two women. We’ll have appetizers and bread and dessert.Thanks for your Prompt reply. Dinners tomorrow night. Oh boy

    • Reply
      February 6, 2022 at 8:43 pm

      You should be just fine with the recipe as is!

  • Reply
    Zoe Lassiter
    January 15, 2022 at 11:21 pm

    When I use cassava flour, it always turns out gluey – what am I doing wrong?

    • Reply
      January 16, 2022 at 6:35 pm

      cook it longer and slower– it really needs to cook down!

  • Reply
    Katie McCasey
    December 31, 2021 at 9:27 pm

    What other flour could we swamp in lieu of cassava? Would ratios better similar?

    • Reply
      January 2, 2022 at 9:49 pm

      you can use All Purpose Flour instead! and yes, same measurements.

  • Reply
    Abby McDermott
    December 28, 2021 at 8:01 pm

    Does this keep well for leftovers? If so, how many days?

    • Reply
      December 29, 2021 at 6:49 pm

      Yes, It is wonderful for leftovers. with the seafood- I would eat it within 2-3 days.

  • Reply
    December 27, 2021 at 3:51 pm

    Can you substitute the crab for something less expensive?

    • Reply
      December 31, 2021 at 5:33 pm

      you can omit it and the dish will still be fantastic!

  • Reply
    Sue Young
    December 23, 2021 at 5:12 am

    Do you thaw the frozen okra before roasting it?

    • Reply
      December 23, 2021 at 12:20 pm

      I don’t! I just pop it right into the oven 🙂

      • Reply
        December 26, 2021 at 9:37 pm

        This looks amazing, and I’m from South Louisiana so I know a good gumbo when I see one. 😉 Are the oysters you used smoked from a can or fresh?

        • Reply
          December 29, 2021 at 8:19 pm

          Hi Thank you, Emily!!
          They are fresh from a carton at Central Market!

      • Reply
        January 31, 2022 at 1:21 am

        5 stars
        The gumbo was a little thicker than expected, as if there was too much flour. I know I needed to cook the roux down a bit more to get it darker (more copper penny brown less peanuter butter brown); not sure if that’s why it came out too thick? Flavor was amazing though!

  • Reply
    December 22, 2021 at 7:06 pm

    Making this right now and it smells SOOOO good! I’m a south LA girl too so that says a lot. Instead of oysters, I am doubling up on crabmeat. Can’t wait to eat this tonight!

  • Reply
    December 20, 2021 at 10:06 pm

    Do you think it would be alright to make the roux and everything the day before and then add the seafood the next day when I reheat?

    • Reply
      December 20, 2021 at 10:13 pm

      Yes! that could work just fine! Just make the base of the gumbo (roux + holy trinity + seafood stock + seasonings and even the andouille sausage). Then, reheat on the stovetop over medium heat until simmering and you can add the seafood right before ready to serve. Will be great (and will give the gumbo extra time to really mend those nice flavors).

      • Reply
        January 15, 2022 at 7:32 pm

        If I’m only doing shrimp and andouille so I change the broth amount?

        • Reply
          January 16, 2022 at 6:36 pm

          I would keep it the same still!

  • Reply
    December 19, 2021 at 11:07 am

    5 stars
    This was great. I never knew canned oysters would work so well in a gumbo. Then the next couple of days I made oyster stew and crab arugula pasta!

  • Reply
    December 18, 2021 at 3:03 pm

    Serving 17. If I put that number in the servings calculator, are all measurements good to go?

    • Reply
      December 20, 2021 at 12:51 pm

      Hi Shelley–
      Most everything should be okay; however, you may not need as much broth as it calls for or as much salt– but this is something you can season to taste + you can also just make sure your gumbo doesn’t get too thin (you still want some body to it) by adding the broth in one carton at a time until the consistency looks nice.

  • Reply
    December 17, 2021 at 2:36 pm

    Can you omit the oysters all together or what would be a good replacement?

    • Reply
      December 17, 2021 at 5:54 pm

      You can omit them altogethr!

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