Louisiana Seafood Gumbo

Total Time:
1 hr 30 min
30 min
1 hr

4 to 6 servings

  • Olive oil, for sauteing
  • 1 1/2 medium-sized onions, coarsely chopped
  • 1 cup celery, cut crosswise into 1/3 (use the middle 1/3 only) and coarsely chopped
  • 8 cloves garlic, finely chopped
  • 1/2 green bell pepper, coarsely chopped
  • 6 cups baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan
  • Roux, recipe follows
  • 6 tomatoes, roughly chopped
  • Stock, recipe follows
  • 1 pound shrimp heads reserved for stock
  • 2 or 3 crabs, cleaned,and chopped into chunks
  • Lemon slices
  • Chopped green onions
  • Serving suggestion: with rice or as a soup
  • Coat a large heavy-bottomed saucepan with oil and cook the onions until translucent. Add the celery, garlic, bell peppers, and okra. Add the roux and mix thoroughly to pick up all the excess oil in the pot.

  • Next add the tomatoes and bring the mixture to a boil. When mixed, strain the stock and add it to the pot, mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the shrimp and saute in a separate pan to get rid of any excess moisture. When they have turned pink add the shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green onions

  • 1/2 cup flour

  • Olive oil

  • Combine the ingredients in a separate pan. Brown on a medium high heat until it turns light brown.

  • 9 cups water

  • Shrimp heads

  • 1 stalk celery

  • 1/2 lemon

  • 1 bay leaf

  • 3 basil leaves

  • Creole seasoning (recommended: Dash)

  • Salt and freshly ground black pepper

  • Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour.

  • Yield: 6 servings

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3.8 13
I made this and it was pretty good, and I gave it 3 stars for taste. But I made it as is, knowing full well that this is not a gumbo...it's more of a stew type of meal. There's a few things I found that I feel do not qualify this for 'Louisiana Seafood Gumbo'. Firstly, Roux is not made with olive oil...lol. I mean, obviously it is here, but it's traditionally not. And for novices, you really should have included 'stir the roux CONSTANTLY or it will burn' because this statement is very true. It needs to be moved around the skillet continuously. And it should be stated that the roux is equal parts flour to oil. I know that if I had no idea what I was doing, I'd find this part of your recipe very, very confusing as it does not state how much oil to add. Also, as my Lake Charles, LA born mother and grandmother used to say, 'good gumbo should be the color of dirty mop water'. Doesn't sound very appetizing, but I'm sure you get the gist. This ends up kind of yellow. Also, there's no lemon in gumbo. I've had many types of gumbo and I've never seen a lemon anywhere near the pot and certainly not near my bowl.  item not reviewed by moderator and published
This recipe is a good start. But why would you only use the shrimp head to make the stock liquid and then not include the actual shrimp in the recipe? This recipe is also missing the gumbo filet spice, which is essential for making a real gumbo. item not reviewed by moderator and published
Outstanding item not reviewed by moderator and published
Where's the okra and what's with the roux? Light brown? Where did this recipe come from, Maine? item not reviewed by moderator and published
I made this for a family get together and it was a hit! So good! Right before I turned the heat off, I put freshly shucked oysters in it. Also, I didn't want to make the stock so I used bottled clam juice....CRAZY GOOD! item not reviewed by moderator and published
I am a huge fan of Tyler Florence and have found his recipes great!! With that said, gumbo using OLIVE OIL is a no go. It did not taste right. A true authentic gumbo uses vegetable oil or butter to make their roux. item not reviewed by moderator and published
It was amazing! item not reviewed by moderator and published
Tried this recipe at my restaurant. Near had a riot when we ran out.Nobody ever said it was authentic. But I lived in Louisiana 15 years and couldn;t tell the differance between theirs and theirs. item not reviewed by moderator and published
This is NOT authentic!!!! item not reviewed by moderator and published
Loved it item not reviewed by moderator and published
Because of a seafood allergy in our family, I made this gumbo with chicken and sausage. Flavor was great, definitely going into my 'Favorite Recipes' book. Fairly long prep, next time I think I'll double the recipe. Once you are getting things ready, it's probably not too much more work for more gumbo to have later. item not reviewed by moderator and published
Take awhile to prepare, but is well worth the effort. Once the rux is made everything else is a snap. Thanks for this excellent recipe. item not reviewed by moderator and published
outstanding recipe. everyone loved this gumbo. this one is definately a keeper..... item not reviewed by moderator and published
I agree with all you, especially your comments on the roux.  It can be a disaster if you don't CONSTANTLY stir it ... usually with a good beer or glass of wine in your hand while you stir.  Actually, I use a soft spatula to "fold" it constantly, if that's any help.  I understand your mama's  "dirty mop water" description .... I usually use a "dark to milk chocolate" color as my mental measuring stick, but you have to be vigilant to not actually burn it.  It's an acquired skill to get the deep, rich, smoky flavor without going past that point to a "burned" state .   Patience is a virtue ... which is where the beverage in your hand comes in!   I live in East Texas, and have many Cajun friends that have given me invaluable tips on Cajun cooking.  In my mind, it's the absolute best cuisine in the entire world! item not reviewed by moderator and published
Except- it is not gumbo. If you like it for whatever it is that's great but it is not gumbo.  item not reviewed by moderator and published

Not what you're looking for? Try:

Chicken and Seafood Gumbo

Recipe courtesy of Danny Boome