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Seafood Gumbo

  • Yield: 8 servings


  • 1 cup butter
  • 1 cup flour
  • 2 onions, chopped
  • 2 ribs celery, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 6 cloves garlic, minced
  • 3 bay leaves
  • 2 quarts shrimp or seafood stock
  • 4 gumbo crabs, cut in half (optional)
  • 1 pound raw shrimp, peeled and deveined
  • 1 pound fish filets, such as redfish or another firm-fleshed fish, cut into pieces
  • 1 pint oysters in their liquor
  • 1/4 cup chopped parsley
  • 1 bunch green onions, chopped
  • Cooked white rice for serving


  • In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes. Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock. Add shrimp, fish, parsley, and green onions and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor), parsley and green onions and cook until edges of oysters curl, about 5 to7 minutes. Taste and adjust seasoning if necessary and serve in large bowls over hot white rice.