Seafood Gumbo

Course : Cajun
Serves: 8
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1/2 teaspoon thyme
1 piece bay leaf
3 cups cooked rice
1 tablespoons file
2 cups green onions -- chopped
1 teaspoon cayenne pepper
1 teaspoon salt
8 cups seafood stock
4 cups okra -- sauteed
1 tablespoon garlic chopped
2 cups green pepper -- chopped
2 cups celery -- chopped
4 cups onions -- chopped
1 cup flour
2 pounds shrimp
6 jumbo gumbo crabs
1 cup oil

Preparation / Directions:

Make a roux with equal parts of oil (must be free of food particles to avoid burning) and flour, cook to desired color (brown to dark brown). Add onions, celery, green pepper, and later garlic to roux, and stir continuously until vegetables reach desired tenderness. Gradually stir in liquid and bring to a boil. Add crabs and reduce heat, simmer and cook for an hour or more. Season to taste. Approximately 10 minutes before serving, add green onions, shrimp, and sautéed okra. Gumbo may or may not be served over rice. Adding sherry at the table is also an option. File may be placed on the table for individuals to add to their gumbo if they wish. 1/4 to 1/2 tsp. per serving is recommended. *File: (pronounced fee-lay) a fine green powder that is young dried and ground sassafras leaves, used on gumbo for flavor and thickening.

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