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 12
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

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Seafood Gumbo