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Seafood Gumbo Recipe

Seafood Gumbo

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

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  • on March 26, 2011

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    Great recipe. I am from New Orleans and have made many rouxs in my life. These days I use the pre-made roux (Savoie's or Richard brands in a jar. They are just as tastey and save time.

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  • on February 14, 2011

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    Amazing! I have been wanting this gumbo for while but never had the courage to make it. The color and texture is very appealing so since it's Valentines Day today I wanted to add a little spice. Fabulous!

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  • on December 31, 2010

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    It was delicious. I skimmed most of the oil from the top. Next time I will add sausage and some okra. I also did not have "file powder" but added some Old Bay. Easy to make and fast!

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  • on March 18, 2010

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    What size cast iron dutch oven did you use? Is 5 QT big enough?

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  • on April 13, 2009

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    I made this recipe for Easter...it was yummy!!! I added two fresh chopped tomatoes and a teaspoon of chopped garlic...I would make it exactly the same next time...everyone loved it....

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  • on March 14, 2009

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    to save a little money i substituted a pound of the crab meat with andouille sausage and it worked perfectly and made it nice and spicy. making gumbo takes awhile -- especially if you make your own seafood stock -- but this recipe is relatively easy and well worth the time

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  • on January 19, 2008

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    I am from New Orleans and this is a wonderful true seafood gumbo. Thanks Emeril.

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  • on July 26, 2007

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    Everything in the gumbo looks delicious

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  • on February 13, 2007

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    i used this recipe to make my first ever gumbo. the hardest part was making the roux and after that it was a piece of cake. plus the tast was awesome. bam!!!!

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  • on December 01, 2006

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    This recipe was at the right taste. Good Job!!

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