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Shrimp and Oyster Gumbo


  • 1/2 cup vegetable oil
  • 2 tablespoons all-purpose flour
  • 4 to 5 medium onions, chopped
  • 2 to 3 cloves garlic, minced
  • 2 (16 ounce) cans tomatoes
  • 4 cups fish or chicken stock
  • 2 pounds raw shrimp, peeled and deveined
  • 2 bay leaves
  • 1 tablespoon seafood seasoning
  • 2 (10 ounce) packages frozen okra
  • Salt and pepper, to taste
  • 1 to 2 pints oysters, undrained
  • 1 tablespoon gumbo file
  • Cooked rice


  1. Heat oil in a heavy saucepan or Dutch oven over medium heat; add flour very slowly, stirring constantly with a wooden spoon until flour is very brown.
  2. Add onion and garlic; cook until onion is soft but not brown.
  3. Add tomatoes, fish stock, shrimp and bay leaves; simmer for 30 minutes, stirring frequently.
  4. Add seafood seasonings; simmer for 45 minutes.
  5. Add okra, salt and pepper; continue to simmer for 5 minutes.
  6. Add oysters and simmer 10 minutes or until edges of oysters curl.
  7. Just before serving, stir in gumbo file.
  8. Serve over rice.

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