Seafood Gumbo Recipe

Name: Seafood Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 batch of light roux, recipe follows; 3 quarts of seafood stock; 1 pound - 35 count shrimp, peeled and deveined; 1 pound lump crabmeat; 2 dozen shucked oysters , liquid reserved; 1 pound crab claw meat; 2 cups chopped onions; 1 cup chopped celery; 1 cup chopped green peppers; 1 cup chopped green onions; 1 /2 cup chopped parsley; Salt, pepper, and cayenne pepper to taste; 2 cups steamed rice; File powder to taste; Recipe courtesy of Emeril Lagasse; 1 cup flour; 1 cup vegetable oil

Servings: persons

1 batch of light roux, recipe follows
3 quarts of seafood stock
1 pound - 35 count shrimp, peeled and deveined
1 pound lump crabmeat
2 dozen shucked oysters , liquid reserved
1 pound crab claw meat
2 cups chopped onions
1 cup chopped celery
1 cup chopped green peppers
1 cup chopped green onions
1 /2 cup chopped parsley
Salt, pepper, and cayenne pepper to taste
2 cups steamed rice
File powder to taste
Recipe courtesy of Emeril Lagasse
1 cup flour
1 cup vegetable oil

1
In a large cast iron pot, heat the light roux.
2
Season onions, celery, and green peppers with 1 teaspoon cayenne pepper, and 2 teaspoons salt.
3
Add to the roux and cook for 5 minutes, or until the vegetables are wilted.
4
Add the crab claw meat and the seafood stock and bring to a boil.
5
Reduce heat and simmer for 30 minutes.
6
Add shrimp, oysters, green onions, and parsley.
7
Cook for 5 minutes.
8
Add lump crabmeat and season the gumbo to taste.
9
Add the file powder to your liking and thickness.
10
Serve over steamed rice.
11
In a black iron skillet, heat the oil over medium high heat until it registers approximately 300 degrees on a deep fat fryer thermometer, approximately 300 degrees.
12
Using a wire whisk , slowly add the flour, stirring constantly until the roux is nutty colored.
13
At this point, the roux is ideal for thickening a light seafood gumbo.
14
(Recipe Below) Continue to cook this roux over medium heat and you will begin to see it change in color, getting darker and more aromatic.
15
Make sure you constantly stir it so it doesn't burn.

1199

kcal

Calories

Fat

120

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

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: 1 batch of light roux, recipe follows, 3 quarts of seafood stock, 1 pound - 35 count shrimp, peeled and deveined, 1 pound lump crabmeat, 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