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Seafood gumbo


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Seafood Gumbo so good that you’ll wonder why you never tried it in the first place!

Seafood gumbo….because it’s cold outside

Gumbo season


• 1 c. flour

• 1 c. oil

• 2 bay leaves

• 1 tsp. gumbo file`

• Cajun seasoning

• Garlic powder

• Onion powder

• 1 small chopped onion

• 1 small chopped bell pepper

• 2 stalks chopped celery

• 2 Tbsp minced garlic

• 2 -3 quarts water or seafood stock

• 1 1/2 lbs jumbo shrimp

• 1 pint FRESH oysters

• 2 lbs crab (your choice)

• Salt/pepper to taste

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Making a roux takes time and patience, it is singularly the most important step to making a good gumbo. Equal parts oil and flour (1 cup each) in a nice heavy pot…..cook on med heat.

Stir, stir, stir and stir some more. Don’t rush it, don’t walk away from the pot too long because you don’t want to burn it. Pull up a bar stool, pour yourself a glass of wine, grab a cold beer or maybe mix a drink but get comfortable take your time and stir until the roux is a deep chocolate color which will take anywhere from 25 up to 40 minutes.

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