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Cajun Seafood Gumbo

Russ Myers


Seafood is a Southern tradition. Early on, Southerners established a tradition of fish and shellfish cookery. A diversity of waters—bayous, bays, streams, sounds and the Atlantic Ocean—produced a diversity of foods such as finfish, oysters, blue crabs, shrimp, clams and scallops. Over time, a diversity of cuisines followed.

★★★★★ 1 vote
6 Servings
10 Min
1 Hr
Stove Top


12 oz
fresh or frozen shrimp, peeled and deveined
6 oz
fresh or frozen crabmeat
1/3 c
all-purpose flour
1/4 c
vegetable oil
1/2 c
chopped onion
1/2 c
chopped sweet red pepper
1/2 c
chopped green pepper
whole garlic cloves, minced
1/4 tsp
1/4 tsp
black pepper
1/4 tsp
ground red pepper
3 c
chicken stock, heated
16 oz
can diced tomatoes
10 oz
package frozen cut okra
bay leaves
1/2 pt
shucked oysters, drained
3 c
cooked rice

How to Make Cajun Seafood Gumbo


  • 1Thaw shrimp and crab, if frozen. Make roux in a large heavy saucepan or Dutch oven combine flour and oil until smooth.
    Cook over medium-high heat for 5 minutes, stirring constantly.
    Reduce heat to medium. Cook and stir about 10 minutes more or till roux is light brown or the same color as peanut butter.
  • 2Stir in onion, sweet red pepper, green pepper, garlic, salt, black pep per, and ground red pepper.
    Cook over medium heat for 3 to minutes or till vegetables are just crisp-tender, stirring often.
    Gradually stir in hot chicken broth. Stir in undrained tomatoes, okra, and bay leaves. Bring to boiling.
    Reduce heat and simmer, covered, for 30 minutes.
  • 3Stir in shrimp, crabmeat, and oysters. Simmer, covered, about 5 minutes more or till shrimp turn pink and oysters curl around the edges.
    Discard bay leaves.
    Serve in bowls with rice.

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About Cajun Seafood Gumbo

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole