Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl full of Seafood Gumbo

Seafood Gumbo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

  • Total Time: 1 hour 20 minutes
  • Yield: 3 quarts 1x

Ingredients

Units Scale
  • 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
  • 2-1/2 teaspoons Cajun seasoning
  • 1/2 teaspoon salt
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh green onion tops, chopped

Instructions

  1. Cook the oil and flour in a heavy black cast iron pot over medium heat, stirring until the roux is the color of dark chocolate fudge.
  2. Add the onions, celery, and pepper and cook for 10 minutes, adding the garlic during the last few minutes of cooking.
  3. Transfer the roux mixture to a large gumbo pot, 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.
  4. Add shrimp and seasonings, then cook on medium-low heat to simmer for 10 minutes.
  5. Add crab and oysters and continue simmering for 5 minutes more.
  6. Taste the juice and adjust the seasoning if needed.
  7. Stir in parsley and onion tops, simmer a few minutes more and serve over cooked white rice.

Notes

  • Ensure seafood is free of shells, sand, and/or grit by passing them through your fingers before adding them to gumbo.
  • The oysters, parsley, and onion tops are optional, making the gumbo still very tasty without them.
  • Author: Louisiana Woman
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Seafood/Main Dish/Appetizer
  • Method: Sauteeing/Stewing
  • Cuisine: Cajun
Recipe Card powered byTasty Recipes