Seafood Gumbo Recipe

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Seafood Gumbo

Patrick Johnson


Living in Houston and spending plenty of time in south Louisianna, I have seen dozens of variations of seafood gumbo. This is a classic recipe that will wow your cajun counterparts every time.

Laissez les bons temps rouler!

★★★★★ 2 votes
30 Min
2 Hr
Stove Top


3/4 c
vegetable oil
1 c
all-purpose flour
1 1/2 c
onions, finely chopped
3/4 c
green bell pepper, finely chopped
3/4 c
celery, finely chopped
4 clove
galic, minced
12 oz
amber beer
6 c
shrimp stock (see recipe in
1/4 Tbsp
dried thyme
bay leaves
1/2 lb
gumbo crabs**
2 tsp
worcestershire sauce
1 tsp
1 tsp
cayenne pepper
1 lb
white fish (catfish, grouper, snapper, etc.)
1 Tbsp
cajun seasoning (see recipe in
2 c
shucked oysters with liquor
1/4 c
fresh parsley, chopped
1/2 c
green onion, chopped
white rice for serving


1Over med. heat oil about 5 mins. Add flour and stir until color of milk chocolate (about 20 – 25 mins).
2Add onions, bells and celery and stir for about 5 mins.
3Add garlic and stir for about 30 seconds.
4Add beer and shrimp stock and season with thyme, bay leaves, gumbo crabs, Worcestershire, salt and cayenne.
5Bring to boil and lower heat to simmer for 1 hour, skimming foam and oil.
6Season shrimp and catfish with cajun seasoning. Stir the shrimp and fish into the gumbo and cook for 2 mins.
7Add the oysters cook for an additional 5 mins.
8Garnish with onions and parsley and serve over rice.
9* Chicken stock can be substitued if shrimp stock is unavailable

** Dungeness or snow crabs can be substitued if gumbo crabs are unavailable in your area

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Hashtags: #cajun, #Gumbo