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+ servings
A white bowl of seafood gumbo and rice.
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5 from 7 votes

Mary's Creole Seafood Gumbo

Creole Seafood Gumbo is rich, delicious, and so hearty. It is a bowl of New Orleans comfort that will take your taste buds on a trip to the Big Easy.
Prep Time30 mins
Cook Time1 hr
Roux Cooking30 mins
Total Time2 hrs
Course: Main Course, Soup
Cuisine: Cajun, Southern
Keyword: crab and shrimp gumbo, creole seafood gumbo, seafood gumbo
Servings: 10
Calories: 875kcal

Equipment

Ingredients

  • ¼ cup vegetable or canola oil
  • 3 tablespoons all-purpose flour
  • 2 ½ pounds okra diced - frozen or fresh
  • 2 cups onion finely chopped
  • ½ cup celery finely diced
  • cup green bell pepper finely diced
  • 1 cup green onions finely chopped
  • 2 - 3 cloves garlic minced
  • 3 dried bay leaves
  • ¼ teaspoon dried thyme
  • 1 ½ tablespoons kosher salt
  • ½ teaspoon Tabasco Sauce
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 14 - 16 oz can diced tomatoes with juice (or 1 28 ounce can)
  • 7 cups water or seafood stock for extra flavor
  • 2 ½ pounds raw shrimp washed, peeled, and deveined
  • 1 pound claw crabmeat
  • 2 tablespoons fresh parsley, chopped

Instructions

  • In a large stockpot or gumbo pot, heat the oil over medium heat, then stir in the flour. Cook until roux is your desired color - we find that a dark brownish color, almost the color of a Hershey bar, works best. You will need to stir the roux pretty frequently so that it doesn't burn, but if you park your cutting board next to the stove, you can get all your vegetables diced up while the roux cooks.
  • While cooking the roux, you can also bake your okra in the oven - about 350°F for 30 minutes, stirring as needed. (This will help get rid of that slimy okra texture that so many people hate.)
  • Add the holy trinity (celery, onions, and green peppers) to the roux.
  • Stir until the onions are translucent - about 3 minutes.
  • Then add the canned tomatoes with their juice, along with the bay leaves, Tabasco sauce, cayenne, thyme, kosher salt, black pepper, and Worcestershire sauce.
  • Add the okra next and stir until well combined.
  • Gradually stir in water or seafood stock and bring to a boil.
  • Cover and simmer for 30 minutes. Stirring as needed.
  • Finally, add the crab meat and raw shrimp and cook for 10 more minutes, covered.
  • Add the fresh parsley and remove from heat to serve.
  • Serve over rice with a splash of Tabasco sauce and ENJOY!

Notes

🙋‍♀️ Frequently Asked Questions
Can you put oysters in seafood gumbo?
You can, but I don't really like the texture that they get - almost gummy but also gritty/grainy at the same time. I prefer a raw or chargrilled oyster.
What is the "Holy Trinity" with regard to Cajun/Creole cooking?
The Holy Trinity is diced celery, green bell peppers, and onions. This is used as the base for so many amazing dishes.
🍳 Serving Suggestions & Uses
Serve seafood gumbo with freshly made white rice, a little Tabasco Sauce, and a side of fresh, crunchy French Bread.
🥫 Storage/Shelf Life/Reheating
Once cooled, store seafood gumbo in an airtight container in the refrigerator. (Putting hot gumbo directly into a sealed container and chilling immediately can cause the gumbo to sour.) If you want to chill gumbo quickly, you can fill a sink with ice and put the gumbo pot directly on the ice. Stir the gumbo as the ice cools it from the outside and this will drop the temperature quickly without watering it down.
You can also try my new favorite method - put the gumbo in containers with the lid off and point your highest-powered fan at them. Stir every few minutes to make sure all of the gumbo gets cooled off. (Just make sure that you don't point the fan at things that can go flying, like the fridge that has things stuck to it with magnets. Speaking from experience, things that are not weighted down can fly all over the kitchen. )
A fan blowing cool air at a bunch of bowls of gumbo on a stovetop.
Reheat seafood gumbo slowly over low heat so as to not overcook the shrimp. Seafood Gumbo is best eaten within two or three days or it should be stored in the freezer.
📋 Tips
  • A lot of people like oysters in seafood gumbo but I don't like the texture of them - they get both gritty and gummy at the same time and that just isn't my favorite texture.
  • Make sure you go through your crab meat and pick out any shell pieces. Those don't feel good when you bite them! You can also toss whole claws into the gumbo to flavor the broth if you can get them for a reasonable price. They are hard to eat when slippery from gumbo broth, but they sure are tasty!
  • Do not put hot gumbo into the fridge - seafood gumbo especially can spoil if it is sealed up then refrigerated while it is still hot.
 

Nutrition

Serving: 2cups | Calories: 875kcal | Carbohydrates: 149g | Protein: 47g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 305mg | Sodium: 2361mg | Potassium: 849mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1076IU | Vitamin C: 48mg | Calcium: 355mg | Iron: 5mg