Seafood Gumbo with Okra Recipe

Name: Seafood Gumbo with Okra
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 to 2 pounds large hard-shell crabs; 3/4 cup vegetable oil; 3/4 cup sifted all-purpose flour; 4 large onions, chopped; 1 medium bunch of celery, cut into 1/2-inch dice (5 cups); 4 medium green or red bell peppers, cut into 1/2-inch dice; 2 tablespoons minced garlic; 1 teaspoon crushed red pepper; Pinch each of dried oregano, basil and thyme; 4 bay leaves; Salt and freshly ground pepper; 1 pound andouille sausage, sliced; 1 pound okra; sliced 1/2 inch thick; 1 pound medium shrimp, shelled and deveined; 1 quart shucked oysters, in their liquor; 8 cups cooked white rice, for serving; Louisiana hot sauce

Servings: persons

1 1/2 to 2 pounds large hard-shell crabs
3/4 cup vegetable oil
3/4 cup sifted all-purpose flour
4 large onions, chopped
1 medium bunch of celery, cut into 1/2-inch dice (5 cups)
4 medium green or red bell peppers, cut into 1/2-inch dice
2 tablespoons minced garlic
1 teaspoon crushed red pepper
Pinch each of dried oregano, basil and thyme
4 bay leaves
Salt and freshly ground pepper
1 pound andouille sausage, sliced
1 pound okra; sliced 1/2 inch thick
1 pound medium shrimp, shelled and deveined
1 quart shucked oysters, in their liquor
8 cups cooked white rice, for serving
Louisiana hot sauce

1
Pull off the top shells of the crabs and discard.
2
Remove and discard the gills.
3
Cut the crabs in half.
4
Crack the claws with a rolling pin or mallet.
5
Heat the oil in a large, heavy saucepan or small stockpot until smoking, about 5 minutes.
6
Gradually add the flour and cook over high heat, stirring constantly, until the roux is the color of chocolate, 3 to 5 minutes; do not let it burn.
7
Add the onions and cook for 1 minute.
8
Add the celery and cook for 30 seconds, then stir in the bell peppers, scraping the bottom of the pot.
9
Stir in the garlic, crushed red pepper, oregano, basil, thyme and bay leaves and season with salt and pepper.
10
Gradually add 2 quarts of cold water to the pot, stirring constantly.
11
Add the crabs, sausage and okra, cover and bring to a boil.
12
Reduce the heat to moderately low, cover partially and cook for 1 hour; skim often.
13
Add the shrimp and cook for 10 minutes.
14
Add the oysters and their liquor and bring just to a boil over moderate heat.
15
Serve immediately, passing the rice and hot sauce separately.

2004

kcal

Calories

Fat

326

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 1/2 to 2 pounds large hard-shell crabs, 3/4 cup vegetable oil, 3/4 cup sifted all-purpose flour, 4 large onions, chopped, and more.

Yes, Seafood Gumbo with Okra 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 with Okra

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions