Ultimate Time-Consuming Seafood Gumbo

Recipe by Grace Lynn
READY IN: 7hrs




  • STOCK: Bake shrimp shells at 375 degrees F until dried and starting to brown on edges.
  • About 15 to 20 minutes.
  • Put everything into an 8-quart pot and bring to a boil.
  • Reduce heat to low and cook 5 hours, uncovered.
  • When stock is cooled, drain all liquid from the vegetables (I squeezed by hand), then discard all solids.
  • GUMBO: Combine the cayenne, white and black peppers, paprika, thyme, oregano, bay leaf and salt in small bowl.
  • In a heavy pot, 6 quart or larger, heat oil over medium heat until hot.
  • Add onions, celery, and green bell peppers.
  • Turn heat to high, stirring frequently.
  • Add garlic, file powder, and the pepper-herb mixture.
  • Cook for 5 minutes, stirring constantly.
  • Add tomato sauce and stock, bring to a boil.
  • Reduce heat and simmer for 30 minutes, stirring occasionally.
  • Add okra and sausage and simmer for 30 more minutes, stirring occasionally.
  • When ready to serve, add all seafood and cook for 3 minutes.
  • Turn off heat, and let stand for 10 minutes, covered.
  • Serve over long-grain rice.