Print Recipe

Spicy Seafood Gumbo

RG

Ingredients

  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 4 medium onions, chopped
  • 8 stalks celery, chopped
  • 3 cloves garlic, minced
  • 4 (15 ounce) cans chicken broth
  • 2 (28 ounce) cans chopped tomatoes
  • 2 (10 ounce) packages frozen okra, sliced, thawed
  • 1 pound crab claws
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon hot sauce
  • 5 bay leaves
  • 1/2 cup fresh parsley, minced
  • 2 teaspoons dried whole thyme
  • 2 teaspoons dried whole basil
  • 2 teaspoons dried whole oregano
  • 2 teaspoons sage
  • 1 teaspoon pepper
  • 2 pounds medium-size shrimp, unpeeled
  • 1 quart oysters, undrained
  • 1 pound crab meat
  • 1 pound fish fillets, cut into 1-inch cubes
  • Hot cooked rice
  • File powder (optional)

Instructions

  1. Combine oil and flour in a cast iron skillet; cook over medium heat for 20 minutes, stirring constantly, until roux is brown, but NOT black.
  2. Stir in onion, celery, and garlic; cook 10 minutes, stirring often.
  3. Transfer mixture to a Dutch oven. 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.
  4. Peel and devein shrimp. Add shrimp, oysters, crab meat and fish to Dutch oven; simmer 10 to 15 minutes.
  5. Remove and discard bay leaves.
  6. Serve gumbo over hot rice and, if desired, sprinkle with file.


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