Seafood Gumbo

Seafood Gumbo ~ Super Soups

Anytime, is the perfect season for this spicy dish.

This dish has been called the greatest contribution of Louisiana kitchens to American cuisine.

When the first French settlers came to Louisiana, they brought their love for bouillabaisse, a highly seasoned fish stew.

Having none of the usual ingredients necessary to make a typical French bouillabaisse, they substituted local ingredients.

After about a century, with the Spanish, Africans, and Natives of the region offering their contributions of food.

The stew was no longer recognizable as bouillabaisse and became gumbo.

What started out as second best became better than the original.

If you have access to a good fishmonger.

Ask for 6 small to medium "gumbo crabs" and ask to have them cracked into quarters.

If using whole crabs instead of crab meat.

Cook for 30 minutes, adding the shrimp and oysters during the final 10 minutes of cooking time.

Serve it over freshly cooked rice.

Serves: 10

Prep: 10 min.

Cook: 1 hr. 35 min.

Total: 1 hr 45 min.


3 Tbs. vegetable oil

1 medium onion, chopped

1/2 c. chopped celery

1 1/2 lb. okra, chopped

2 c. chopped plum tomatoes

3 bay leaves

2 Tbs. chopped parsley

2 Tbs. lemon juice

3/4 tsp. salt

1/2 tsp. pepper

1/2 tsp. cayenne pepper

6 c. water

1 1/2 lb. lump crab meat, picked over to remove any cartilage

1 lb. medium shrimp, peeled and de-veined

1 dozen small oysters, shucked

1 dozen small oysters, shucked


1. In a Dutch oven, heat the oil over medium heat.

Add the onion and celery, and cook until the onion is tender.

About 7 minutes.

Add the okra, cover, and cook for 10 minutes, stirring frequently.

If the okra begins to stick to the bottom of the pan, add a little water.

2. Add the tomatoes, bay leaves, parsley, lemon juice, salt, pepper, and cayenne.

Cover and cook, stirring occasionally, until lightly thickened.

About 20 minutes.

3. Add the 6 cups water and bring to a boil.

Reduce to a simmer.

Cover, and cook for 1 hour.

4. Stir in the crab, shrimp, clams and oysters.

And cook until the seafood is just cooked through.

10 to 15 minutes.

Discard the bay leaves.

Adjust the seasoning for desired hotness.


Per Serving

Calories 280

Fat 8.9 g.

Saturated Fat 1.1 g.

Cholesterol 173.9 mg.

Sodium 653 mg.

Carbohydrates 14.6 g.

Total Sugars 3 g.

Dietary Fiber 3.7 g.

Protein 35.8 g.

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