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.