Seafood Gumbo Recipe

Name: Seafood Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup vegetable oil (I used safflower oil); 3/4 cup flour (I used whole wheat); 1/2 teaspoon dried thyme; 1/2 teaspoon dried basil; 1 bay leaf, crumbled; 1 tablespoon salt; 1/2 teaspoon cayenne pepper; 1/2 teaspoon black pepper; 2 stalks celery, diced; 1 bell pepper, diced; 1/2 onion, diced; 1 cup okra, sliced (I used frozen okra); 3 -4 garlic cloves, minced (I used 3); 6 cups chicken broth; 2 cups clam juice; 1 1/2 lbs medium shrimp, peeled, shells reserved; 1 (14 1/2 ounce) can fire-roasted tomatoes; 2 cups oysters, drained and cut into bite-size pieces; 1 lb crabmeat (I used claw crabmeat); 1 lb frozen crawfish tail meat, thawed; 8 cups rice, cooked; 4 green onions, chopped (garnish)

Servings: persons

3/4 cup vegetable oil (I used safflower oil)
3/4 cup flour (I used whole wheat)
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 bay leaf, crumbled
1 tablespoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 stalks celery, diced
1 bell pepper, diced
1/2 onion, diced
1 cup okra, sliced (I used frozen okra)
3 -4 garlic cloves, minced (I used 3)
6 cups chicken broth
2 cups clam juice
1 1/2 lbs medium shrimp, peeled, shells reserved
1 (14 1/2 ounce) can fire-roasted tomatoes
2 cups oysters, drained and cut into bite-size pieces
1 lb crabmeat (I used claw crabmeat)
1 lb frozen crawfish tail meat, thawed
8 cups rice, cooked
4 green onions, chopped (garnish)

1
Heat oil in large skillet or pot over medium high heat. Stir in flour; cooking until smooth and darkened to the color of a penny). Stir in next 11 ingredients (thyme - garlic) and cook until vegetables are tender (about 20-30 minutes -- my okra was still frozen when I added it, so it probably took a bit longer to cook than if I used fresh or thawed okra). Remove from heat and let cook for at least 30 minutes -- I did this part way ahead so mine cooled for over an hour.
2
In a large soup pot bring chicken broth, clam juice and reserved shrimp shells (don't forget the shells - they add lots of flavor) to a boil and then cook for 10 minutes or so. Remove shells and discard.
3
Stir in vegetable mixture into broth and cook until thickened over medium heat.
4
Stir in tomatoes, seafood (oysters - shrimp) and simmer 20-30 minutes -- but this can be kept warm over very low heat (I kept mine warm for over an hour and it was wonderful).
5
Serve over rice and sprinkle with green onions, if desired.

2752

kcal

Calories

Fat

349

Carbs

187

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 22 ingredients. The key ingredients include: 3/4 cup vegetable oil (I used safflower oil), 3/4 cup flour (I used whole wheat), 1/2 teaspoon dried thyme, 1/2 teaspoon dried basil, and more.

Yes, 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!

Seafood Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions