Creole Seafood Gumbo

Creole Seafood Gumbo
Galatoire's Restaurant


For the crab stock:

  • 5 gumbo crabs (bought frozen)  
  • 2 stalks celery, roughly chopped
  • 1 large onion, roughly chopped
  • 2 bay leaves
  • 2 whole lemons, cut in half
  • 12 black peppercorns, crushed

For the gumbo:

  • 3 tablespoons, plus 2 cups vegetable oil
  • 1 large onion, diced (about 2 cups)
  • 2 celery stalks, sliced (about 1 cup)
  • Two 8-ounce cans crushed tomatoes
  • 2 pounds okra, stemmed
  • 1 tablespoon salt
  • 1 tablespoon white pepper
  • 1 tablespoon cayenne
  • 3 bay leaves
  • 1 ½ gallons crab stock (above)
  • 2 pounds medium shrimp (40-50 count), peeled
  • 1 pound jumbo lump crabmeat, cleaned
  • 2 cups all-purpose flour
  • 2 cups steamed white rice

More Recipes

by Galatoire's Restaurant

A rich, classic gumbo, one of New Orleans' much-beloved seafood dishes from Galatoire’s Restaurant in New Orleans, La. 

Click here to see Mardi Gras: The Feast Before the Fast.


For the crab stock:

Combine the crabs, celery, onion, bay leaves, lemons, and peppercorns in a large stockpot with 2 ½ gallons water. Bring to a boil and reduce to a simmer. Cook for 45 minutes, and then strain.

For the gumbo:

Heat 3 tablespoons of oil in a stockpot, then add the onions and celery. Sauté the vegetables for 5 minutes over medium-high heat until they are tender and the onions begin to brown.

Add the crushed tomatoes and okra to the pot and simmer until the moisture has cooked out. Season with the salt, pepper, cayenne, and bay leaves and add the stock to the pot. Bring the soup to a boil over high heat. Lower the heat to a simmer and add the shrimp, oysters, and crab to the stock. Simmer for 10 minutes.

While the gumbo is simmering, make a roux in a cast iron or other heavy frying pan. Place the pan over medium heat, then add the remaining 2 cups of oil and the flour to the pan, whisking until smooth. Continue to cook, whisking constantly, until the roux become a walnut color. If the pan starts to get too hot during the cooking process, remove it from the heat, still whisking, and allow it to cook briefly.  Be extremely careful not to burn the roux. Constant whisking will keep the roux from sticking. 

Add the brown roux to the soup a little at a time, stirring. When all of the roux has been incorporated, simmer the soup for about 10 minutes until thickened.

To serve, ladle portions of gumbo into large soup plates or gumbo bowls and garnish each portion with a large spoon of white rice.


Calories per serving:

638 calories

Dietary restrictions:

Daily value:



  • Fat 577g 888%
  • Carbs 665g 222%
  • Saturated 55g 275%
  • Fiber 63g 251%
  • Trans 4g
  • Sugars 147g
  • Monounsaturated 386g
  • Polyunsaturated 103g
  • Protein 604g 1,208%
  • Cholesterol 2,623mg 874%
  • Sodium 21,966mg 915%
  • Calcium 2,991mg 299%
  • Magnesium 1,750mg 438%
  • Potassium 17,642mg 504%
  • Iron 58mg 322%
  • Zinc 74mg 490%
  • Phosphorus 7,481mg 1,069%
  • Vitamin A 608µg 68%
  • Vitamin C 399mg 665%
  • Thiamin (B1) 8mg 513%
  • Riboflavin (B2) 8mg 468%
  • Niacin (B3) 161mg 803%
  • Vitamin B6 9mg 453%
  • Folic Acid (B9) 2,258µg 565%
  • Vitamin B12 79µg 1,309%
  • Vitamin E 126mg 632%
  • Vitamin K 378µg 472%
Have a question about nutritional data? Let us know.
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