Hand-Selected Recipes and Stories Straight to Your Inbox

Seafood Gumbo

Seafood Gumbo

Serves: 6

Hands On Time: 

Total Time: 


4 tablespoons oil
1 1/2 cups diced onions
1 1/2 cups diced green and red peppers
1 cup diced celery
1 tablespoon minced garlic
5 cups clam juice or fish stock
1 (28-ounce) can diced tomatoes
2 bay leaves
2 tablespoons lobster or clam base
2 teaspoons freshly ground white or black pepper
1 1/2 tablespoons dried rosemary
1 1/2 tablespoons dried thyme
1 tablespoon paprika
1 teaspoon cayenne pepper
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons gumbo file powder
2 pounds assorted seafood, cut into bite-size pieces if necessary (including crawfish, shrimp, oysters, crab or catfish)


In a large stockpot, heat 2 tablespoons oil. Add onions, peppers and celery and cook until softened 10 to 15 minutes, stirring frequently. Add garlic and cook for 1 to 2 minutes. Add clam juice, bring to a boil, reduce heat and simmer for 10 to 15 minutes.

Add tomatoes, bay leaves, fish base, white pepper, rosemary, thyme, paprika and cayenne. Bring to a boil, reduce heat and simmer for 10 to 15 minutes.

In a separate pan, melt butter. Add flour and stir to combine. Cook 1 to 2 minutes, stirring constantly until totally combined. Add mixture to stockpot and stir to combine. Bring to a boil, reduce heat to a simmer for 10 to 15 minutes until thickened, stirring frequently. Add gumbo file powder and stir to combine. Simmer for 10 minutes while preparing the seafood.

In a separate large skillet, add the remaining oil. Gently saute seafood until just cooked through. Divide the seafood into individual bowls. Top with gumbo and serve.


Per serving: 461 calories (percent of calories from fat, 35), 35 grams protein, 41 grams carbohydrates, 5 grams fiber, 18 grams fat, 165 milligrams cholesterol, 1,055 milligrams sodium.

About the recipe

Whether you make your seafood gumbo with shrimp, crawfish, catfish, or even oysters it will be a fan favorite at your next gameday or dinner party

Use a variety of seafood, buying whatever looks the freshest. Use a heavy, thick-bottomed pan and stir often to prevent sticking. If the food on the bottom starts to scorch, don't scrape it.

Recipe courtesy of The Shark Bar in Atlanta, Ga.

We'd love your feedback!

Have you made this recipe? Are there any tips or tricks you think we should add? Click below to take a short survey and share your thoughts.

Shop our goods


Southern Kitchen hand selects top maker and artisan goods for your kitchen and home


recent videos