Seafood Gumbo

A bowl full of Seafood Gumbo

We begin this classic seafood gumbo with an extra dark roux then boost the shrimp, crab, and oyster flavors with seafood stock. The gumbo simmers to a delicious end with fresh chopped parsley and green onion tops for added flavor and color.



3/4 cup oil

3/4 cup all-purpose flour

1 large onion, chopped (1 1/4 cup)

2 celery ribs, chopped (1 cup)

1 large green bell pepper, chopped (1 cup)

3 cloves garlic, pressed or finely chopped

4 cups seafood stock

2 pounds raw shrimp, peeled and cleaned

1 pound crab claws, peeled and cleaned

1 pound raw oysters, shucked and cleaned

21/2 teaspoons Slap-Ya-Mama Cajun seasoning blend, or your favorite Cajun seasoning

1/2 teaspoon salt

1/4 cup fresh parsley, chopped

1/4 cup fresh green onion tops, chopped


Cook the oil and flour in a heavy black cast iron pot over medium heat stirring continually until the roux is a dark-chocolate, fudge color.

Add the onions, celery, and pepper and cook for 10 minutes, adding the garlic during the last few minutes of cooking time.

Next, transfer the roux mixture to a large gumbo pot and add the seafood stock and simmer on medium heat for 30 minutes, covered with a small crack in the lid so it doesn’t boil over.

Add shrimp and seasonings then cook on medium-low heat to simmer for 10 minutes.

Add crab and oysters and continue simmering for 5 minutes more.

Taste the juice and adjust the seasoning if needed.

Stir in parsley and onion tops, simmer a few minutes more and serve over cooked white rice.


Make sure seafood is free of shells, sand, and/or grit.

Extra salt may not be needed if you are using another seasoning blend besides Slap-Ya-Mama.

The oysters, parsley, and onion tops are optional making the gumbo still very tasty without them.

Keywords: seafood gumbo

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