seafood gumbo

★★★★★ 2 Reviews
pwjohnso avatar
By Patrick Johnson
from Kingwood, TX

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 Reviews
serves 10-12
prep time 30 Min
cook time 2 Hr
method Stove Top

Ingredients For seafood gumbo

  • 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
  • 2
    bay leaves
  • 1/2 lb
    gumbo crabs**
  • 2 tsp
    worcestershire sauce
  • 1 tsp
    salt
  • 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
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How To Make seafood gumbo

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