Louisiana Seafood Gumbo Recipe

Staff Writer
Louisiana Seafood Gumbo Recipe
Grilled Nectarines

A spicy, shrimp-and-crab-filled Louisiana classic gumbo from Southern Chef Jeff Tunks of Passion Food Hospitality

Deliver Ingredients


  • 1 cup vegetable oil
  • 1 cup flour
  • 2 cups chopped onions
  • 8 ribs celery, chopped
  • 3 cloves garlic, minced
  • 8 cups chicken broth, canned or from base
  • Two 28-ounce large cans tomatoes, diced
  • Two 10-ounce packages frozen okra, sliced, thawed
  • 1 pound crab claws
  • ¼ cup Worcestershire sauce
  • 1 tablespoon hot sauce
  • 2 large dried bay leaves
  • ½ cup fresh minced parsley
  • 2 teaspoons dried thyme
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon sage
  • 1 teaspoon pepper
  • 2 pounds medium shrimp, peeled, and deveined (your fishmonger can do this)
  • 1 quart oysters (do not drain water)
  • 1 pound crab meat
  • 1 pound fish fillets, such as catfish or other firm white fish, cut in 1-inch pieces
  • Hot cooked rice, to serve


Combine oil and flour in a heavy skillet; cook over medium heat for 20 minutes, stirring constantly, until roux is dark. Be very careful to keep the roux from scorching. Stir in onion, celery, and garlic; cook 10 minutes, stirring often.

Transfer mixture to a Dutch oven or large kettle. Add chicken broth, tomatoes, okra, crab claws, Worcestershire sauce, hot sauce, bay leaves, parsley, thyme, basil, oregano, sage, and pepper; simmer 2 hours, stirring occasionally.

Add shrimp, oysters, crab meat, and fish to the pot; simmer 10-15 minutes. Remove and discard bay leaves.

Serve gumbo over hot cooked rice and, if desired, sprinkle with filé or chopped parsley.

Seafood Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Seafood Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.