Karen's Seafood Gumbo Recipe

Name: Karen's Seafood Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter or 3 tablespoons margarine; 1 large onion, diced; 1 green bell pepper, seeded and diced; 2 garlic cloves, minced; 2 stalks celery, minced; 5 tablespoons roux (*if not making your own, you can order pre-made from Savoie's or Kary's on-line); 3 quarts water; 3 chicken bouillon cubes; 1 (14 ounce) can diced tomatoes, drained; 2 lbs fresh cleaned shrimp; 1 (13 ounce) can crabmeat or 1 lb fresh crabmeat; 1 lb crawfish (optional); 1 pint oyster; salt; creole seasoning (Tony Chachere's recommended); ½ cup chopped green onion; ½ cup chopped fresh parsley

Servings: persons

3 tablespoons butter or 3 tablespoons margarine
1 large onion, diced
1 green bell pepper, seeded and diced
2 garlic cloves, minced
2 stalks celery, minced
5 tablespoons roux (*if not making your own, you can order pre-made from Savoie's or Kary's on-line)
3 quarts water
3 chicken bouillon cubes
1 (14 ounce) can diced tomatoes, drained
2 lbs fresh cleaned shrimp
1 (13 ounce) can crabmeat or 1 lb fresh crabmeat
1 lb crawfish (optional)
1 pint oyster
salt
creole seasoning (Tony Chachere's recommended)
½ cup chopped green onion
½ cup chopped fresh parsley

1
Melt butter in a large stock pot over medium heat.
2
Add chopped vegetables and cook until soft, about 5 minutes.
3
Add roux and mix well.
4
Slowly add water, stirring well to break up any clumps.
5
Add bouillon.
6
Bring to a slow boil on medium-high heat.
7
Reduce heat to medium and cook for 30 minutes.
8
Season to taste.
9
(Karen uses salt and Tony Chachere's seasoning).
10
Add tomatoes and all seafood and cook for 20 to 30 minutes.
11
Add green onions and parsley and cook 10 minutes more.
12
Served over cooked rice.
13
NOTE: Roux is a cooked mixture of wheat flour and fat, traditionally clarified butter.
14
It is a thickening agent of three of the mother sauces of French cooking: sauce bechamel, sauce veloute and sauce espagnole.
15
Butter, vegetable oils, or lard are commonly used fats.
16
It is used as a thickener for gravy, other sauces, soups and stews and is typically made from equal parts of flour and fat by weight.
17
A suggestion for making your own roux: use recipe#47651 (#47651).

551

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-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 tablespoons butter or 3 tablespoons margarine, 1 large onion, diced, 1 green bell pepper, seeded and diced, 2 garlic cloves, minced, and more.

Yes, Karen'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!

Karen's Seafood Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions