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Seafood Okra Gumbo Recipe

Seafood Okra Gumbo

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on December 21, 2012

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    This is more of a soup than a gumbo, hence my three star rating. Although it was very light, it was tasty. Instead of the variety of seafood, I used only shrimp, and added some Andouille sausage. It was the perfect amount of heat - just enough to provide a little kick.

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  • on July 13, 2012

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    This recipe is outstanding. I followed it virtually verbatim as far as quantities go ( I did not have gumbo file and simply did not use any, but the only substitution I made was adding a deep chocolate roux to the mix. It turned out impeccable. Normally I am EXTREMELY critical of my cooking, however this was just flawless. My fish of choice was monkfish and my seafood stock I made from simply boiling king crab leg shells for a few hours- nothing else.

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  • on February 01, 2012

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    I made this for my family last night. I used canned tomatoes instead of fresh, and used Old Bay Seasoning in place of the Cayenne pepper in the Essence, because one of my guests doesn't like spicey food. I did use a little Cayenne with the vegetables. I was surprised how spicey it was even without the Cayenne. Everyone enjoyed it.

    I'm not sure it was worth all the effort for the result though. It was a lot of chopping, but I suppose that comes with cooking healthier food - more veggies! It definitely seemed authentic and was pretty easy, albeit time consuming.

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  • on November 06, 2011

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    WOW! This is really, really good. I skipped the bell peppers as I didn't have any, but I think that they would have detracted from the flavor anyway.

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  • on September 03, 2009

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    I have been using this recipe for years, always with rave reviews from my guests. Nothing compares! Thanks Emeril!

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  • on July 05, 2007

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    This was more of a creole, but I really liked it. I added more tomatoes, because I had about 6 fresh ones that needed to be cooked. I only used 3/4 c. onions. I used Shrimp and nne of the other seafood, so I thought it was more like a Shrimp Creole. I'll definitely make it again.

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  • on October 10, 2006

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    I change up the seafoond that is in it and it still comes out the best I've ever had.

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  • on May 01, 2005

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    Excellent recipe. This was the first gumbo that I made or tasted. I was so happy at the outcome. Emeril is a very talented man.

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  • on March 07, 2005

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    I don't have the patience and skill to make a great roux, so this recipe was tailor made for me! I've made it with seafood, and I've also substituted chicken and sausage with great results. Definitely one to try - very easy.

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  • on September 05, 2004

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    Another great gumbo!!! You almost want to just hold this in your mouth, savor the flavor!! Soo good!!

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