Our simple homemade Seafood Gumbo Recipe uses traditional gumbo ingredients, and throws invour favorite Pacific Northwest whitefish, the Lingcod.

Pacific Northwest Seafood Gumbo

The first (and last) time I ever had gumbo, it was in New Orleans. In the French Quarter. At a place literally called “The Gumbo Shop”. Not too bad for my initial foray into the big time flavors of cajun cooking. I’m still thinking about that meal.

Just like there’s no better sourdour than on Fisherman’s Wharf in San Francisco, no better pizza than a Chicago-style Deep Dish at Lou’s in Chicago, Cajun food in New Orleans is definitely the peak of that type of cooking.

By all means, if you can make it there, get to the French Quarter and hit up the Gumbo Shop.

If you can’t make it for a while and want to give homemade gumbo a shot, I think you’re going to like what I have to offer here.

I’ve been wanting to make some gumbo at home forever and a day now, and the stars finally aligned and guess what? That day was today. I’ve said it before and I’ll say it again, when I make something and post it on the very same day it means I’m REAL extra levels of excited about it, and this is one of those.

My version of a classic gumbo is features a duck fat roux and one of my favorite fish, the Lingcod! Lingcod was perfect, here, and along with the fresh pork andouille, shrimp, and all of those vegetables, this was one of my favorite bowls that I’ve made all winter.

I did hit the easy button on the seasoning front by opting for the expertly blended Cajun blend by Isaac Toups (aka, Cajun chef extraordinaire), but I’m still pretty proud of how this came out, especially since I haven’t been south of Oregon since 2019.

Until next time, NOLA, this will have to do. (Though, if any of you have recommendations for legit Cajun cooking up in the Puget Sound region, let me know in the comments!)

More great recipes for DINNER here!

Seafood Gumbo shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

duck fat (or butter)
all-purpose flour
butter
bell peppers
onion
celery
garlic
Johnny’s Au Jus dry mix
Cajun seasoning
oil
andouille sausage
shrimp
lingcod

What kind of Cajun seasoning is best?

We used Isaac Toups “Thunderdust” from Spiceology for this recipe, and it was incredible. If you don’t have that, you can also use your favorite Cajun Seasoning blend.

Some popular options include:

Tony Chacheres Original Creole Seasoning
Louisiana Cajun Seasoning
Slap Ya Mama Cajun Seasoning
Ragin Cajun The Original Cajun Seasoning

What is lingcod, and where can you get it?

Lingcod is neither a ling nor a cod, but it is delicious. We catch it off the coast of Washington state, but this species ranges from Alaska down to California. It isn’t commonly found in grocery stores, so you’ll need to either make friends with an ocean fisherman or use an online source like Crowd Cow.

The roux is everything

Don’t skip, don’t rush it, and don’t overdo it either. The deeper the roux, the deeper the flavor, and it is VERY important for gumbo. How far you want to take it is a personal preference. I went to a caramel-colored level, but many people go darker.

I used duck fat with this version because why not. A duck fat roux doesn’t sound gross, and I wasn’t wrong. It was awesome. Would it be just as awesome with a butter or bacon fat roux? Most likely. I’d like to try a beef tallow roux, next time, just for funsies, but if you have some duck fat hanging around don’t be afraid to make use of it here.

More Lingcod Recipes here!

Lingcod caught off the coast of Washington – La Push

How to make Homemade Seafood Gumbo with Lingcod

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

Make the roux

You want it a couple steps past golden brown, for this one. The more color the roux has, the more deep and rich the flavor of your gumbo will be.

Saute the vegetables

Chop all those veggies and saute them in a medium-to-large stock pot with your butter, over medium to medium-high heat, stirring frequently. Once the vegetables are soft, add in the water, Au Jus powder, and the cajun seasoning. Stir, and bring to a simmer.

Brown the sausage

Preheat the oil in a medium skillet and brown the andouille sausage rounds on each side. Add to the simmering pot.

Simmer & thicken

Until the vegetables are as tender as you like them. Add the roux, stir to combine, and stir until the soup is thickened.

Add the shrimp and fish

Add the shrimp and fish to the pot last, about 5 minutes before you’d like to serve it. Serve over steamed rice.

Try our Traeger Cioppino for another great seafood soup!

Lingcod Gumbo FAQ

How do you store leftovers?

In an airtight container, for 2-3 days max.

What’s the best way to reheat leftovers?

The microwave actually works great for this!

Are there any substitutions for lingcod?

Yup! Any firm whitefish will do. Halibut, Rockfish Sea Bass, Walleye, etc.

We love this Traeger Paella too!

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Pork Belly Burnt Ends
Smoked Brisket
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Pancit Bihon
Smoked Tater Tot Breakfast Casserole
Beer Can Chicken
Smoked Hamburgers
Smoked Chicken Thighs
Traeger Salmon
Traeger Pulled Pork
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Poor Man’s Burnt Ends
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Yield: 12 servings

Lingcod Gumbo Recipe

Name: Lingcod Gumbo Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 12
Cuisine: American
Ingredients: 1/2 + 2 tablespoons cup duck fat*; 1/2 cup all-purpose flour; 3 tablespoons butter; 1 yellow bell pepper, diced; 1 red bell pepper, diced; 1 orange bell pepper, diced; 1 yellow onion, diced; 8 stalks celery, diced; 3 cloves garlic, minced; 12 cups water; 2 tablespoons Johnny's Au Jus dry mix**; 3 tablespoons Cajun seasoning***; 1 teaspoon oil; 1 pound andouille sausage, sliced into rounds****; 1 pound peeled, tail-off shrimp; 1 pound fresh lingcod (or other firm, whitefish), cut into cubes

This easy homemade gumbo recipe features shrimp, andouille sausage, and fresh lingcod!

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

1/2 + 2 tablespoons cup duck fat*
1/2 cup all-purpose flour
3 tablespoons butter
1 yellow bell pepper, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow onion, diced
8 stalks celery, diced
3 cloves garlic, minced
12 cups water
2 tablespoons Johnny's Au Jus dry mix**
3 tablespoons Cajun seasoning***
1 teaspoon oil
1 pound andouille sausage, sliced into rounds****
1 pound peeled, tail-off shrimp
1 pound fresh lingcod (or other firm, whitefish), cut into cubes

Instructions

In a medium-sized saute pan, add the duck fat and heat over medium-low heat. Whisk in the flour, and let cook for 45 minutes to an hour, whisking frequently until it is a dark golden brown.
While the roux is developing, in a separate pan put down the butter and add in all of the diced peppers, onion, and celery. Cook over medium heat, stirring frequently, until the vegetables are soft.
Add in the minced garlic and cook for 3 minutes.
Add the water and Au Jus mix to the pot.
In a medium-sized skillet over medium heat, put your oil in and let it get hot. Brown your sausage rounds on both sides, and then add to the pot.
Bring the pot to a simmer, and let cook for around 30-60 minutes, or until the vegetables are cooked through to your liking. Add in the roux, and let the mixture simmer, stirring frequently, until thickened.
Add the shrimp and lingcod and simmer for an additional 3-5 minutes.
Pour over rice and serve hot!

Notes

* You can sub in butter for duck fat if you don't have any!

** Beef stock can be substituted for the water and Au Jus mix.

*** We love the Isaac Toups Cajun Blend from Spiceology. It is linked in the Recommended Products section. You can use your favorite all-purpose Cajun blend if you'd like.

**** I found a delicious Pork Andouille from Banchero Bros. It is local, famous, and incredible. Highly recommend you pick some up if you are in the PNW! It was perfect for this gumbo.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 535Total Fat: 49gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 145mgSodium: 1558mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 15g

Nutrition data provided here is only an estimate.

William Ransom

Thursday 15th of December 2022

Thank you for to lesson how to cook a recipe

Acadiana lady

Thursday 8th of December 2022

To make it simpler (and I think tastier)- once you make your roux, throw your veggies in the same pot with it. It stops the roux from cooking and burning and caramelizes them nicely. You can add your liquids and everything to the same pot. We always want a deep, dark roux, like milk or dark chocolate. And the roux needs to simmer at least an hour if not longer to cook out the raw flour taste. Just some tips if it has a flour taste. You can easily let it simmer for hours, it won't hurt the roux. - a southern LA native

Nicole Johnson

Thanks so much! Very informative and appreciated!