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Seafood Gumbo

Seafood Gumbo

Other than being time consuming, there is nothing really complicated about making gumbo. You can also add in some sausage or chicken if you would prefer that over the crab and crawfish tails. I love oysters, but I've never been fond of them in a gumbo, but if that's your jam, then have at it!
There was one time that I forgot to pick up seafood stock at the store, and I ended up using Chicken stock, and the gumbo was just as good, so if you can't find seafood stock then chicken stock works well too.
Servings 8
Prep Time 2 hours
Cook Time 2 hours

Equipment

  • 8-10 quart stock pot

Ingredients

For the roux:

  • 1 cup All purpose flour
  • 1 cup Vegetable oil

Dice and measure before making the roux:

  • 1 cup chopped celery
  • 1 cup white onion
  • 1 cup Green Bell Pepper
  • 1 cup Red Bell Pepper
  • 2 cups sliced celery
  • 3 cloves garlic, finely chopped

Other ingredients:

  • 7-8 cups Seafood Stock
  • 3 Tbsp Cajun Seasoning
  • 2 Tsp Worcestershire Sauce
  • 2 Bay leaves
  • 1 8 ounce Container jumbo lump crabmeat, picked free of shells
  • 1 pound Shrimp, deveined and tail/shell removed
  • Any other seafood you would like to add - fish, oysters, crawfish
  • You could also add sausage or chicken - whatever you have or whatever your family likes
  • salt and pepper to taste
  • 1-3 tsp Cayenne pepper - depending on how spicy you like it
  • Cooked rice - white or brown

Instructions

  • Dice one cup each of the celery, onion, red and green bell peppers. Set aside.
  • Slice the okra and set aside.
  • Finely mince the garlic and set aside.

For the roux:

  • In an 8-10 quart stock pot, warm the 1 cup of oil over medium heat. Add the 1 cup of all purpose flour. Using a whisk, stir constantly until the roux is darker than peanut butter, but not darker than milk chocolate. This will take between 30 and 50 minutes depending on the heat. Be patient, keep your heat below medium and keep stirring. It will get there! Once the roux is done, turn heat way down low and let it cool off for a few minutes. Continue to stir so that it doesn't burn.
    gumbo roux

Once the roux is done:

  • Add the diced celery, onion, bell peppers, garlic, and okra to the roux. Stir to combine and cover the vegetables with the roux.
  • Add the seafood stock, the cajun seasoning, cayenne, Worcestershire Sauce, and bay leaves. Bring to a very gentle boil.
  • Add the seafood (shrimp, crab, oysters, crawfish) or whatever protein you are using (sausage, chicken, etc). Let gently boil for about 7 minutes or until the shrimp is done (when it reaches a light pink color).
  • Add salt and pepper, or more cajun seasoning, or cayenne to adjust to the saltiness and spiciness you like.
  • Add your cooked rice, serve with crackers and enjoy!
Course: Dinner, Soups
Cuisine: Cajun, Seafood, Soups
Keyword: Gumbo, Seafood, Shrimp