Seafood Gumbo

February 24, 2020
5 Stars
Photo by Tim Morrish
  • Prep time 1 hour
  • Cook time 3 hours
  • Serves 6-8
  • Seafood Stock
  • 1 pound small crabs
  • 1 pound leftover shrimp shells
  • 2 onions
  • 2 carrots
  • 3 teaspoons celery stalks
  • Seafood Gumbo
  • 1/2 cup vegetable oil or butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups diced onions
  • 3/4 cup diced celery
  • 3/4 cup diced green bell pepper
  • 4 cloves garlic, minced
  • Creole Seasoning (1 tablespoon granulated garlic + 1 tablespoon granulated onion + 1/2 teaspoon cayenne pepper + 1 teaspoon sweet paprika + 1/2 teaspoon white pepper)
  • 5 quarts Seafood Stock (see recipe above)
  • Salt to taste
  • 4 dried bay leaves
  • 2 dashes fish sauce
  • 1/2 teaspoon sugar
  • 2 cups okra
  • 1 pound whole crabs or 1/2 pound of lump crab meat
  • 1 1/2 pounds shrimp (shell-on)
  • 1/2 pound shucked oysters (optional)
  • 1 pound mild white fish
  • 3 cups cooked rice, to serve
  • 2 green onions, sliced
  • 1 tablespoon file powder
  • hot sauce (Crystal is my favorite)
In This Recipe
  1. Seafood Stock
  2. Broil the crabs, leftover shrimp shells, and onions until the edges are charred, about 10 minutes. If you don't have a broiler, roast in a 450°F oven for about 20-30 minutes, until charred.
  3. In a large pot, add the carrots, celery, crabs, shrimp shells, and onions and cover with water. Bring to a simmer and cook for about 1 hour.
  4. Strain out the solid and reserve the liquid stock for the gumbo (you should have about 5 quarts).
  1. Seafood Gumbo
  2. In a large heavy bottom pot over medium heat, add the oil and the flour, stirring constantly until it's toasted and a chocolate color. Be patient.
  3. Add the onion, celery, pepper, and garlic to the mix and stir. Add a pinch of the Creole Seasoning and cook until the onions are translucent.
  4. Add the seafood stock one cup at a time to loosen the mixture until you can add all of the stock. Add another pinch of Creole Seasoning, a pinch of salt, and the bay leaves.
  5. Simmer the gumbo until it thickens and reduces to about 1/4 of the liquid, skimming the fat off the top periodically. Then add the fish sauce and sugar and stir to combine.
  6. When you're happy with the soup base, add the okra, crab, shrimp, oysters (if using), and fish. Cook until the seafood is done, 5-10 minutes.
  7. Spoon over cooked rice and garnish with green onions, file powder, and hot sauce.

See what other Food52ers are saying.

  • Tish MacFarlane
    Tish MacFarlane
  • RDWonline

2 Reviews

RDWonline December 13, 2020
Used about 95% of the ingredients in this recipe. The seafood used in my gumbo was crawfish, shrimp, scallops, crab and lobster. Added two cooked and sliced andouille sausage. Also, instead of fish sauce, I used a small bit of sriracha seasoning at the very end.

Thank you so much for this recipe and talking through what to expect at each step of the process. Your explanation helped make my gumbo a resounding success!
Tish M. March 21, 2020
Using your recipe, but not entirely seafood as I used crawfish, oysters, and smoked sausage, and I cheated and didn't make my own stock, I made a big pot, and it was delicious! Everyone enjoyed it, and I had enough for a big bowl the next day. It was fun watching you make this. Have you received any suggestions for a Vietnamese dish? I would like to see you make shrimp and pork spring rolls.