Total Time
3hrs 25mins
Prep 40 mins
Cook 2 hrs 45 mins

My husband makes the best gumbo. This is the recipe he uses. Originated from Southern Living but he has changed it up a bit over the years. Makes a lot and freezes well.

Ingredients Nutrition


  1. Add the oil and flour to a cast-iron skillet; stir to combine.
  2. Cook over medium heat for about 20 minutes, stirring constantly, until mixture is the color of chocolate (be careful not to burn).
  3. Add in onions, celery, and garlic; cook for 10 minutes, stirring frequently.
  4. Transfer mixture to a large pot.
  5. Add in chicken broth and the next 12 ingredients; let simmer for 2 hours; stir occasionally.
  6. Peel and devein shrimp.
  7. Add in the shrimp, oysters, crabmeat, and fish to the pot; simmer for 10-15 minutes or until seafood is done.
  8. Take out bay leaves.
  9. Serve over hot cooked rice.
  10. Sprinkle with file if desired.
Most Helpful

I added "mud bugs" (crawdads) in mine....also added Rattlesnake Dust to give it even more heat... Great recipe....

Rolltider December 04, 2012

When I read this recipe, I had to try it. But since there are only 2 of us, I made a half recipe. And since I need to watch my health, I left ou the roux altogether. I could not find crab claws either, so I used 7 oz of Healthy Choice smoked sausage, sliced, instead. Instead of the roux, I sauteed the veggies in olive oil Pam and 2 tsp infused chili oil (which I made with another recipe on this site!). After the whole thing was simmering, I added a 6 oz can of tomato paste and upped the spice with generous amounts of cayenne pepper. I also left off the rice and served it with homemade wheat and herb bread. Definitely something to make on your day off, though! Quite a bit of work, and the seafood made it expensive. It was a treat, though, even made lower in fat!

Michele Hayes April 24, 2004