Seafood Gumbo

  • Level: Intermediate
  • Yield: 8 servings
  • Total: 2 hr 39 min
  • Prep: 25 min
  • Cook: 2 hr 14 min
Advertisement

Ingredients

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

Directions

  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

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

Anonymous

Wow!  So good.  We couldn’t find whole crabs so we used lump crab meat.  We added around 1/4 lb of crab with its juice when the recipe calls for the whole crab.  We added another 1/4 lb with the shrimp.  This might be the most delicious thing we have ever cooked.

See All Reviews