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    Seafood Gumbo

    Seafood Gumbo. Photo by Chef #1499085

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    papergoddess's Note:

    This is a real SEAFOOD gumbo. No meat in here. This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. The smell will drive you nuts!!! NOTE: If you can't find Crab Boil at your grocery, please refer to Crab Boil Spices by Candie Yoder or #34801 by Miller (Oysters are optional, I don't eat them myself)

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    Units: US | Metric

    • 59.14 ml oil
    • 44.37-59.16 ml flour
    • 2 onions, chopped
    • 2 stalk celery, chopped
    • 453.59 g bag frozen chopped okra
    • 946.0 ml chicken broth
    • 453.59 g can whole tomatoes, w/liquid
    • 4-5 clove garlic, crushed
    • 2 bay leaves
    • 29.58-44.37 ml crab boil, tied in cheesecloth
    • salt & pepper
    • hot pepper sauce
    • 907.18 g raw shrimp, peeled
    • 453.59 g crabmeat or 2 can crabmeat
    • 473.19 ml oyster (OPTIONAL)
    • 453.59 g firm white fish fillet (halibut, white fish, cod)
    • 14.79 ml gumbo file powder


    1. 1
      To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Set aside.
    2. 2
      In large dutch oven, saute onion, celery, and okra until limp.
    3. 3
      Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (NOTE: If you can't find Crab Boil at your grocery, please refer to Crab Boil Spices by Candie Yoder or # 34801 by Miller)
    4. 4
      Simmer for 2 hours.
    5. 5
      10 minutes before serving, add all raw fish and seafood and the file powder.
    6. 6
      Simmer until done, but do not boil.
    7. 7
      Serve over bowls of rice.

    Browse Our Top Gumbo Recipes

    Ratings & Reviews:

    • on December 13, 2002


      This seafood gumbo is awesome!! I cooked the roux until it was a nice caramel brown color. The crab boil entices you with its smell and gives such incredible flavor. I used halibut and included the oysters. Fabulous!! Put some up in the freezer for later. Thanks pappergoddess.

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    • on February 08, 2010


      Thanks for sending a piece of New Orleans to my home with this recipe. Great authentic flavor!! I've made this a couple of times now. Put in 1 1/2 lbs of shrimp. 2 lbs is a little too shrimpy for me, and 1/2 pint of oysters. They are easier to avoid for those that don't like them. Used bay scallops instead of fish, and Old Bay Seafood Seasoning for the crab boil. Didn't bother with the cheesecloth. Great directions for the roux. It came out perfectly. Even though I tweaked the recipe to my taste, it's still a 5 star recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 11, 2012

      Very good recipe..i used old bay bag &.removed 30mins prior to serving..i also added chicken & sausage @ same.time I added my veggies..will skip on crab next time & add more shrimp & crawfish tails...recipe a winner

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (28)


    Nutritional Facts for Seafood Gumbo

    Serving Size: 1 (572 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 478.9
    Calories from Fat 135
    Total Fat 15.0 g
    Saturated Fat 2.3 g
    Cholesterol 311.2 mg
    Sodium 2144.6 mg
    Total Carbohydrate 21.7 g
    Dietary Fiber 4.3 g
    Sugars 5.3 g
    Protein 62.0 g

    The following items or measurements are not included:

    crab boil

    file powder

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