Seafood Gumbo

Kitchen Tested
  • Yield 16 servings
  • Prep 15 mins
  • Cook 70 mins

Enough gumbo for a party, and it's always a party when there's gumbo.

This gumbo starts with a medium-dark roux and the "Cajun Trinity": diced celery, bell pepper and onion. The reserved shrimp shells take a quick bath in the clam juice and broth mixture, making the gumbo super flavorful.


3/4 cup vegetable oil
3/4 cup all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 -- bay leaf, crushed
1 tablespoon salt
3/4 teaspoon cayenne pepper
1/2 teaspoon coarsely ground black pepper
1/2 cup diced celery
1/2 cup diced bell pepper
1/2 cup diced white onion
1 cup sliced okra (about 1 pound)
4 -- garlic cloves, minced
1 quart reduced-sodium chicken broth
1 quart clam juice
1 1/2 pounds small or medium shrimp, peeled, shells reserved
1 can (14-ounce) fire-roasted tomatoes
2 cups fresh oysters, drained
1 pound lump crabmeat, shell pieces removed
1 pound frozen crawfish tail meat
8 cups cooked white rice
4 -- green onions, chopped


  1. Heat oil in a large stockpot over medium-high heat. Stir in flour; cook until smooth and darkened (about the color of a penny). Add thyme and next 10 ingredients (thyme through garlic). Cook until vegetables are tender. Remove from heat and cool about 30 minutes.
  2. Bring chicken broth, clam juice and reserved shrimp shells to a boil in a large pot. Cook 10 minutes. Remove shrimp shells, and reserve stock.
  3. Add vegetable mixture to stock and blend well. Cook until thickened. Add tomatoes, oysters, crab, crawfish and shrimp. Simmer 20 to 30 minutes. Serve over rice; sprinkle with green onions.



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