Seafood Gumbo

  • Level: Intermediate
  • Total: 2 hr 39 min
  • Prep: 25 min
  • Cook: 2 hr 14 min
  • Yield: 8 servings
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1/4 cup chopped parsley

1 bunch green onions, chopped

1 pint oysters, in their liquor

1 cup butter 

1 cup flour

2 onions, chopped

2 ribs celery, finely chopped

1/2 green bell pepper, finely chopped

6 cloves garlic, minced

3 bay leaves

2 quarts shrimp or seafood stock

4 blue crabs, halved

1 pound raw shrimp, peeled and deveined

1 pound fish fillets, such as redfish or another firm-fleshed fish, cut into pieces


  1. In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.
  2. Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock.
  3. Add shrimp and fish and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, about 5 to7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice.

Cook’s Note

Serving suggestion: cooked white rice

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