Eula Mae's Seafood Gumbo Recipe

Name: Eula Mae's Seafood Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup peanut oil; 1 cup all-purpose flour; 1 1/2 cups chopped yellow onions; 1 cup chopped green bell peppers; 1 cup chopped celery; 3 garlic cloves (peeled); 5 cups shrimp stock or water (or more as needed); 2 bay leaves; 2 sprigs fresh thyme; 1 teaspoon Tabasco pepper sauce; 1 teaspoon salt; 1 pound medium-size shrimp, peeled and deveined; 1 pound lump crabmeat, picked over for shells and cartilage; 2 dozen freshly shucked oysters with the liquor; 2 tablespoons chopped fresh parsley leaves; 3 tablespoons chopped green onions (green and white parts); File powder

Servings: persons

3/4 cup peanut oil
1 cup all-purpose flour
1 1/2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
3 garlic cloves (peeled)
5 cups shrimp stock or water (or more as needed)
2 bay leaves
2 sprigs fresh thyme
1 teaspoon Tabasco pepper sauce
1 teaspoon salt
1 pound medium-size shrimp, peeled and deveined
1 pound lump crabmeat, picked over for shells and cartilage
2 dozen freshly shucked oysters with the liquor
2 tablespoons chopped fresh parsley leaves
3 tablespoons chopped green onions (green and white parts)
File powder

1
Combine the oil and flour in a large, heavy pot or Dutch oven over medium heat.
2
Stirring slowly and constantly, make a medium-brown roux the color of peanut butter.
3
This will take about 30 minutes.
4
Add the onions and bell peppers, and cook, stirring, until the vegetables are wilted and lightly golden, about 5 minutes.
5
Add the celery and garlic cloves.
6
Cook, stirring, for 3 to 4 minutes.
7
Add the shrimp stock or water, bay leaves, thyme, and salt.
8
Reduce heat to medium-low and simmer, covered, for 45 minutes.
9
Add the shrimp and crabmeat and simmer until the shrimp turn pink, 6 to 8 minutes.
10
Add the oysters and their liquor and simmer until the edges of the oysters curl, about 3 minutes.
11
Remove and discard the bay leaves and thyme.
12
Garnish with the parsley and green onions.
13
Serve the gumbo over rice.
14
Additional Tabasco and file powder can be passed at the table to allow each guest to season according to taste.

960

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup peanut oil, 1 cup all-purpose flour, 1 1/2 cups chopped yellow onions, 1 cup chopped green bell peppers, and more.

Yes, Eula Mae's Seafood Gumbo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eula Mae's Seafood Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions