Real Recipes From Real Home Cooks ®

seafood gumbo

Recipe by
IMA Starr
Richton Park, IL

One of my earliest and favorite memories of food was my father's seafood gumbo. While in the service I was stationed in Louisiana and I have perfected this recipe over 30 years. My family and friends love this dish as I can modify it to be seafood free (chicken), pork free (chicken andouille sausage), and vegetarian.

yield 8 serving(s)
prep time 1 Hr
cook time 2 Hr
method Stove Top

Ingredients For seafood gumbo

  • 1 c
    onions, chopped
  • 1 c
    celery, chopped
  • 1 c
    chopped, red, green, and yellow peppers,
  • 1 lb
    andouille sausage, fried whole and sliced
  • 1 lb
    shrimp, peeled, deveined and cleaned or trader joes frozen seafood pak
  • 1 c
    ham, chopped
  • 1 c
    okra, fresh
  • 1 can
    tomatos, chopped
  • 1 lb
    crabmeat, fresh! choose your favorite type
  • 3/4 c
  • 1/2 c
    grapeseed oil
  • 8 c
    clam juice
  • 1/4 c
    worchestire sauce
  • 1/4 c
    tobasco sauce (less if you don't like spice)
  • 1 tsp
    old bay seasoning
  • 1 tsp
    gumbo file
  • 1 tsp
    garlic powder
  • 1/4 tsp
    cayenne pepper

How To Make seafood gumbo

  • 1
    In a large dutch oven over high heat make a roux with 1/2 cup of flour and grapeseed oil. stir until it is a dark brown this may take 10-15 minutes and you have to stay with the roux stirring constantly.
  • 2
    once roux is browned add onions and allow water from onions to sizzle into roux.
  • 3
    add worchestershire sauce and stir until bubbling
  • 4
    add celery and peppers and stir.
  • 5
    pour 6 cups clam juice into roux and bring to boil. allow to simmer uncovered for 15 minutes. Reserve remaining clam juice to add as necessary to thin stew or increase volume.
  • 6
    Taste and add old bay seasoning, garlic powder and cajun seasoning simmer another 15 minutes and taste to see if additional seasoning is needed (clam juice provideds saltiness)
  • 7
    add sausage, ham, and simmer another 30 minutes.
  • 8
    Stir in tomatos (can use fire roasted or spicy tomatoes if you like) and okra. cook another 15 minutes. Taste to see if more tobasco sauce or worchestire sauce is needed.
  • 9
    If flavor is good add all of seafood right at the end and cook additional 5 minutes. sprinkle with gumbo file and stir. Serve with wild rice or rice.