Seafood Gumbo

Cathy Roland


Incredibly delicious!


★★★★★ 1 vote


  • 2 lb
    peeled and devained shrimp
  • 1/2 c
    vegetable oil
  • 2
    30 oz. cans of diced tomatoes
  • 1
    6 oz. tomato paste
  • 1/4 c
    bellpepper, chopped
  • 1 c
    celery chopped
  • 2
    15 oz. cans chicken stock
  • 1
    beef bouillon, cubes
  • 2 clove
    minced garlic
  • 4 qt
  • 1 1/2 c
    okra sliced
  • 1
    onion diced
  • 2 tsp
    file' seasoning
  • 2
    bay leaves
  • 2 pt
    oysters with liquid
  • 1 lb
    lump crab meat
  • 1/2 c
    green onion tops sliced
  • 3/4 c
    bacon grease and cooking oil combined 50/50
  • 3/4 c

How to Make Seafood Gumbo


  1. Put all Liquid in a large stock pot and bring to boil.
  2. Saute onion, celery, bell pepper, and garlic in bacon grease or a couple tbsp of oil about 5 minutes. Add to liquid with okra, bay leaf and bouillon cube. Cook about 1 hour on medium heat.
  3. While liquid is cooking, make a roux with the 3/4 c. flour and bacon grease/oil mixture cooking until dark brown in color. Add to liquid. Stir in completely and add shrimp and crabmeat. Cook over med low heat in uncovered pot for about another 1/2 hour. Add oysters and their liquid and cook until the edges of the oyster start to curl. Remove bay leaves and top with green onion. Can be served over rice or alone.

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About Seafood Gumbo

Course/Dish: Other Main Dishes

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