Ultimate Time-Consuming Seafood Gumbo Recipe

Name: Ultimate Time-Consuming Seafood Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: STOCK; shrimp shells, from 1 pound of shrimp (41-50's); 5 quarts water; 4 carrots, sliced; 4 onions, quartered; 1/2 bunch celery, sliced; 2 bay leaves; 3 garlic cloves, sliced; 2 sprigs fresh parsley; 5 whole cloves; 1 teaspoon ground black pepper; 1 tablespoon dried basil; 2 teaspoons dried thyme; GUMBO; Pepper-herb mixture; 1/2 teaspoon ground cayenne pepper; 1/2 teaspoon white pepper; 1/2 teaspoon ground black pepper; 1 1/2 teaspoons paprika; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1 bay leaf, crushed; 1 teaspoon salt; 3/4 cup vegetable oil; 2 cups chopped celery; 2 cups chopped onions; 2 cups chopped green bell peppers; 1 teaspoon minced garlic; 3 tablespoons file powder; 1 1/2 cups tomato sauce

Servings: persons

STOCK
shrimp shells, from 1 pound of shrimp (41-50's)
5 quarts water
4 carrots, sliced
4 onions, quartered
1/2 bunch celery, sliced
2 bay leaves
3 garlic cloves, sliced
2 sprigs fresh parsley
5 whole cloves
1 teaspoon ground black pepper
1 tablespoon dried basil
2 teaspoons dried thyme
GUMBO
Pepper-herb mixture
1/2 teaspoon ground cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon ground black pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf, crushed
1 teaspoon salt
3/4 cup vegetable oil
2 cups chopped celery
2 cups chopped onions
2 cups chopped green bell peppers
1 teaspoon minced garlic
3 tablespoons file powder
1 1/2 cups tomato sauce
7 cups stock (above recipe)
1 lb sliced okra
1 lb andouille sausage, sliced
1 cup crabmeat
1 lb cooked and peeled crawfish tail
1 lb shrimp, peeled and deveined, shells reserved for stock
hot pepper sauce
salt & pepper
seafood creole seasoning

1
STOCK: Bake shrimp shells at 375 degrees F until dried and starting to brown on edges.
2
About 15 to 20 minutes.
3
Put everything into an 8-quart pot and bring to a boil.
4
Reduce heat to low and cook 5 hours, uncovered.
5
When stock is cooled, drain all liquid from the vegetables (I squeezed by hand), then discard all solids.
6
GUMBO: Combine the cayenne, white and black peppers, paprika, thyme, oregano, bay leaf and salt in small bowl.
7
In a heavy pot, 6 quart or larger, heat oil over medium heat until hot.
8
Add onions, celery, and green bell peppers.
9
Turn heat to high, stirring frequently.
10
Add garlic, file powder, and the pepper-herb mixture.
11
Cook for 5 minutes, stirring constantly.
12
Add tomato sauce and stock, bring to a boil.
13
Reduce heat and simmer for 30 minutes, stirring occasionally.
14
Add okra and sausage and simmer for 30 more minutes, stirring occasionally.
15
When ready to serve, add all seafood and cook for 3 minutes.
16
Turn off heat, and let stand for 10 minutes, covered.
17
Serve over long-grain rice.

865

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 39 ingredients. The key ingredients include: STOCK, shrimp shells, from 1 pound of shrimp (41-50's), 5 quarts water, 4 carrots, sliced, and more.

Yes, Ultimate Time-Consuming 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!

Ultimate Time-Consuming Seafood Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions