4 ratings

Louisiana Seafood Gumbo Recipe


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


  • 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.