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Seafood Gumbo



1 cup all-purpose flour

1 cup oil

2 cups chopped okra

4 Tbsp. butter

1 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped bell pepper

4 cloves garlic, minced

1 (14.5 oz.) can stewed tomatoes

3 quarts warm water

Tony Chachere's Original Creole Seasoning

4 gumbo crabs, cut in half

2 lbs. peeled shrimp, deveined

1/2 pint oysters

1/2 cup finely chopped green onions and parsley



In a skillet, make a dark roux with flour and oil. Remove from heat and set aside. In a large Dutch oven or stock pot, sauté okra in butter until it is no longer stringy. Add onions, celery, bell pepper and garlic and sauté until tender. Add roux, tomatoes and water to this mixture and season with Tony Chachere's Original Creole Seasoning. Simmer on medium-low for 1 hour. Add seafood, lower the cooking temperature and cook for another 30 minutes. Serve in soup bowls over steamed rice and garnish with green onions, parsley and a dash of file. 

Courtesy Tony Chachere's Original Creole Seasoning