Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Gumbo Crecent City Seafood Gumbo Recipe
    Lost? Site Map

    Gumbo Crecent City Seafood Gumbo

    1/6 Photos of Gumbo Crecent City Seafood Gumbo

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    1 hr

    2 hrs 30 mins

    Timothy J Higgins Eva's Note:

    This seafood gumbo is adapted from Poppy Tooker’s famous recipe. If you are from New Orleans then you probably have heard of Poppy, but if not you may recall her from Bobby Flay’s Food Network show “Throwdown” were she used this recipe to shame and humiliate Mr. Flay.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    For the shrimp stock

    For the seafood gumbo


    1. 1
      For the shrimp stock:.
    2. 2
      Place all ingredients in a large stock pot and bring to a boil. Reduce to a low simmer and cook uncovered for about 45 minutes, skimming off any foam that forms on the surface. It should cook down to about 8 cups Freeze if you are not using it right away.
    3. 3
      For the seafood gumbo:.
    4. 4
      1. Heat the 2 tablespoons of oil in a large saucepan and add the okra. Cook until lightly browned. Drain on paper towels.
    5. 5
      2. In a large, heavy bottomed stock pot over medium heat, add the 1/2 cup oil and flour and make a roux. I like to use a deep pot to reduce the chance of splattering the searing hot oil on myself. The roux will take time, maybe about 45 minutes of constant stirring with the longest wooden spoon you have until it is the color of milk chocolate. Don’t rush it or you could burn the flour. If it looks speckled, it is ruined and you must start over. Hey nobody said this would be easy.
    6. 6
      3. Add the onion and continue to cook and stir until it is the color of dark chocolate. Add the celery and bell pepper and sauté for about 5 minutes then add the crabs, tomatoes, fried okra, thyme, bay leaf, garlic, Worcestershire sauce and shrimp stock. Season to taste with salt, pepper and Tabasco. Simmer for 45 minutes then add the shrimp and green onions. Serve over cooked rice.

    Browse Our Top Gumbo Recipes

    Ratings & Reviews:


    Nutritional Facts for Gumbo Crecent City Seafood Gumbo

    Serving Size: 1 (742 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 569.9
    Calories from Fat 271
    Total Fat 30.1 g
    Saturated Fat 2.4 g
    Cholesterol 285.7 mg
    Sodium 1448.7 mg
    Total Carbohydrate 39.3 g
    Dietary Fiber 6.8 g
    Sugars 4.9 g
    Protein 37.2 g

    The following items or measurements are not included:

    fresh thyme

    shrimp stock

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes