Creole Seafood Gumbo

Creole Seafood Gumbo
4.5 from 2 ratings
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Gumbo is a traditional dish native to Louisiana. You can't find a restaurant without this Creole and Cajun stew dish perfectly paired with spicy seasonings and seafood. This recipe is courtesy of chef Danny Trace.
Prep Time
30
minutes
Cook Time
1.48
hours
Servings
8
servings
Creole Seafood Gumbo
Total time: 1.98 hours
Ingredients
  • 1 1/2 to 2 pound large hard-shell crabs
  • 3/4 cup canola oil
  • 3/4 cup all-purpose flour, sifted
  • 3 medium yellow onions, diced medium
  • 1 bunch celery, diced medium
  • 4 medium green bell peppers, diced medium
  • 2 tablespoon minced garlic
  • 1 teaspoon cayenne pepper
  • 1 pinch of each dried oregano, basil and thyme
  • 4 large bay leaves
  • salt and freshly ground pepper
  • 1 pound okra, sliced 1/4 inch thick
  • 1 14.5 oz can diced tomatoes
  • 3 quarts stock (fish, shrimp, or crab) or water
  • 1 pound medium shrimp, shelled and deveined
  • 1 quart shucked oysters, in their liquid
  • 1 pound jumbo lump crab meat
  • 8 cup cooked white rice, for serving
  • louisiana hot sauce amd worcestershire, to taste
  • 1 bunch green onions, thinly sliced
  • file powder
Directions
  1. Remove the top shells of the crabs along with the deadmen (gills) and discard them.
  2. Crack the crabs in half, reserve.
  3. Heat the oil in a large 8-quart Dutch oven until smoking, about 5 minutes.
  4. Gradually add the flour and cook over high heat, stirring constantly until the roux is the color of milk chocolate, 3 to 5 minutes; being careful not to burn.
  5. Add the garlic, onions, bell pepper and celery and cook for 5 minutes until wilted.
  6. Add in tomatoes, cayenne pepper, herbs, and bay leaves.
  7. Cook for about 3 minutes.
  8. Gradually add 3 quarts of stock to the pot, stirring constantly.
  9. Add the crabs and okra.
  10. Bring to a boil.
  11. Reduce the heat to a simmer and cook for 1 hour; skimming often.
  12. Add the shrimp and cook for 5 minutes.
  13. Add the crabmeat, oysters and their liquor and bring just to a boil over moderate heat.
  14. Add Worcestershire, hot sauce and salt and pepper to taste.
  15. Serve immediately over the rice and garnish with green onions and dusting of file.
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