Savannah Seafood Gumbo

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I tried this recipe for after Christmas dinner and It was absolutely delicious. I thought that it was going to be hard but the steps were so simple....thank you Paula,

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This is THE BEST!!! I like to add crawfish tails and use crab claws for the crabmeat. This is by far the easiest and quickest way to a yummy bowl of Seafood gumbo that will have your friends and family talking for days, weeks, and months after eating! I served this for Christmas eve last year and my family is still raving.......I'm actually cooking a pot right now! Thank you Paula Deen!!! I love you and I love watching your show!

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My go to seafood gumbo recipe. I have prepared it dozens of times over the years to a stellar reception from the hungry hoards it feeds. One item, my spouse is allergic to shell fish, so I modified the recipe to include only fish such as tuna, talapia, salmon and any hearty fish that is on sale at the store. Some folks who have had it didn't even realize that there is no shell fish in the gumbo. I still love it, even without the shell fish..

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Made this for a good cool weather meal and for friends. They ended up staying over and eating more for brunch, lol....... I did change a little used fish stock instead of chicken, I was raised on the gulf not to far from Orleans. File is the original use as far as a thickener, but if you add the Okra you don't need it. The starch in the okra thickens the gumbo just fine.

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It was one of the best gumbos Ive ever made. Takes a while to make but is worth it with such rich flavors. Paula deen has the best southern recipes that are easy to follow.

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It was a good recipe. I didn't like all the seafood in it, just the crab and the shrimp. It was really good.

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Delicious. Easy. Lots of ingredients that give it the flavor. I had trouble finding file powder in stores where I live but can be bought online.

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This recipe is great!!! I altered it for a friend of mine who doesn't eat fowl or "meat." I used two cartons (32 oz. each of vegetable stock instead of the chicken stock and chicken base. I would have used seafood sausage, but the store was out, so I just omitted the sausage altogether. I chose the Worcestershire sauce over the soy sauce and tasted it before the seafood was added and was NOT pleased--it tasted sour. But after I added the seafood, the sweetness of the shellfish and the briny juices "magically" corrected that sour taste and it was great!

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My family and I loved this recipe. It was so easy. This recipe is one I will save and make again for family or for guest. Thanks, Paula!

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Super!! I had never made gumbo, nor a roux, before and was a little intimidated. However, it turned out to be quite simple as long as you pay attention to what you're doing. This dish was AWESOME and I was very impressed (with myself. Everyone loved it too! I must say, this was one of the best gumbo's I've eaten. I used scallops, shrimp, cajun sausage, a few crab claws, and a bag of crawfish tails. Mighty good! I have already invited guests over in a few weeks so I can make this for them.