Reel in Flavour with This Fisherman’s Fish Gumbo

If you’ve ever travelled to Louisiana or the Gulf Coast, you know gumbo is more than a meal—it’s a tradition. Every pot tells a story, simmered low and slow, filled with rich spices and the day’s freshest catch. While most people think of chicken and sausage or shrimp when they hear “gumbo,” a hearty fish gumbo can be just as soul-satisfying, especially if you’ve got fresh fillets from your latest fishing trip.

With its bold flavours, smoky notes, and hearty vegetables, fish gumbo is the kind of recipe that warms you up after a long day outdoors. It’s also a great way to use fish caught on our Lucky Plug’s, Bingo Bugs and Zombie Maxx's.

What Makes Gumbo Special

At its heart, gumbo is about community and creativity. Every cook has their own spin, but one thing is consistent: a good gumbo starts with a roux. That nutty, darkened flour-and-oil base gives gumbo its signature depth. Add in vegetables, stock, spices, and fresh fish, and you’ve got a one-pot wonder that will have everyone going back for seconds.

Best Fish for Gumbo

Firm, meaty fish work best here since they hold together well in the bubbling pot. Walleye, halibut, catfish, cod, or redfish are great choices. Trout and pike also work nicely. Avoid delicate fish that might fall apart too quickly.

Tip: If you’re chasing down walleye with our F-Bomb, pike with our Pike Bomb or trout with a Fusion Extreme, set aside a few fillets for gumbo, you won’t regret it.

Ingredients You’ll Need

For 6 servings:

½ cup vegetable oil
½ cup flour
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
6 cups fish or chicken stock
2 bay leaves
1 tbsp Cajun seasoning (store-bought or homemade)
½ tsp smoked paprika
½ tsp dried thyme
1 tsp salt (or to taste)
½ tsp black pepper
1½ lbs firm white fish fillets, cut into chunks
2 tbsp hot sauce (optional, to taste)
½ cup chopped green onions
¼ cup fresh parsley, chopped
Cooked white rice, for serving

Step-By-Step Recipe

1. Make the Roux

In a heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Slowly whisk in the flour. Stir constantly for 20–25 minutes until the roux turns a deep brown (like dark peanut butter). Be patient—this step is key.

2. Build the Flavour Base

Add onion, bell pepper, celery, and garlic to the roux. Cook for 5–7 minutes until softened and fragrant. Onion, celery and garlic is known as the Cajun “holy trinity” and is essential to gumbo.

3. Simmer the Broth

Stir in tomatoes, stock, bay leaves, Cajun seasoning, paprika, thyme, salt, and pepper. Bring to a boil, then reduce to a gentle simmer for 30–40 minutes, letting the flavours deepen.

4. Add the Fish

Carefully stir in the fish chunks. Simmer another 8–10 minutes until the fish is opaque and flaky. Taste and adjust seasoning. If you like it spicy, add hot sauce here.

5. Finish and Serve

Remove bay leaves. Stir in green onions and parsley. Serve hot over fluffy white rice with crusty bread on the side.

Tips for Gumbo Success

Patience Pays Off: Don’t rush the roux—it’s the backbone of the dish. A deep, rich colour means deep, rich flavour.
Use the Catch of the Day: This gumbo is flexible. Whatever you reel in with your Lucky Bug Lures can likely find a place in the pot.
Spice Control: Cajun seasoning blends vary in heat. Taste as you go, and adjust with hot sauce at the end.
Make It Ahead: Gumbo tastes even better the next day, as the flavours meld together over time.

Pairing Ideas

Fish gumbo is bold, so it pairs well with equally bold sides. Think cornbread, potato salad, or coleslaw. For drinks, a cold beer or iced tea is a classic choice. If you’re serving a crowd, set up a toppings bar with extra hot sauce, lemon wedges, and more parsley.

Fishing, Cooking, Sharing

There’s nothing better than turning your time on the water into a meal that brings people together. Fish gumbo is a reminder that fishing isn’t just about the thrill of the catch—it’s about enjoying the fruits of your labour with family and friends.

Whether you’re casting with a Bingo Bug in a Canadian lake or testing out a Lucky Plug down south, this recipe is a perfect way to celebrate the day’s haul.

Cast Your Line, Stir Your Pot

Next time you land a big one, skip the frying pan and try a gumbo instead. It’s hearty, flavourful, and packed with tradition. Plus, it’ll make your fishing stories taste even better.

If you make this recipe, share your photos and tag Lucky Bug Lures, we’d love to see your gumbo creations and the catches that inspired them. Tight lines and tasty bowls!