Seafood Gumbo Recipe

Name: Seafood Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 live blue crabs (halved); 1 lb raw shrimp (peeled and deveined, with tails off); 1 lb fish fillets, such as redfish or 1 lb another firm fish (cut into pieces); 1 lb sea scallops; 1 pint oyster (in their liquor); 1 cup butter; 1 cup flour; 2 onions (chopped); 2 celery ribs (finely chopped); 12 green bell pepper (finely chopped); 6 cloves garlic (minced); 3 bay leaves; ¼ cup flat leaf parsley (chopped); 1 bunch scallion (chopped, both white and green parts); 2 quarts shrimp or 2 quarts seafood stock (chicken stock may be substituted); salt and black pepper

Servings: persons

4 live blue crabs (halved)
1 lb raw shrimp (peeled and deveined, with tails off)
1 lb fish fillets, such as redfish or 1 lb another firm fish (cut into pieces)
1 lb sea scallops
1 pint oyster (in their liquor)
1 cup butter
1 cup flour
2 onions (chopped)
2 celery ribs (finely chopped)
12 green bell pepper (finely chopped)
6 cloves garlic (minced)
3 bay leaves
¼ cup flat leaf parsley (chopped)
1 bunch scallion (chopped, both white and green parts)
2 quarts shrimp or 2 quarts seafood stock (chicken stock may be substituted)
salt and black pepper

1
In a large, heavy saucepot or Dutch oven, melt the butter and whisk in flour until smooth.
2
Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.
3
Immediately add onions, celery, bell pepper, garlic and bay leaves and cook until vegetables are very soft, about 8 minutes.
4
Add stock and whisk to combine.
5
Bring to a boil, skim surface and reduce heat to a simmer.
6
Add crabs and cook for 1 1/2 hours, until thickened and flavorful.
7
If gumbo seems too thick, thin with water or stock.
8
Add the shrimp, scallops and fish and cook for 5 to 7 minutes, or until the shrimp turn pink and the scallops and fish are cooked through.
9
Add the oysters with their liquor, parsley and scallions, and cook until the edges of the oysters curl, about 5 to 7 minutes.
10
Taste and adjust seasoning with salt and black pepper.
11
Serve in large bowls, making certain that everyone gets some of each kind of seafood.

811

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.
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 16 ingredients. The key ingredients include: 4 live blue crabs (halved), 1 lb raw shrimp (peeled and deveined, with tails off), 1 lb fish fillets, such as redfish or 1 lb another firm fish (cut into pieces), 1 lb sea scallops, 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