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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


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.

About this Recipe

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