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New Orleans Seafood Gumbo

[ 13 ] January 4, 2009 |

How to Make Seafood Gumbo


seafood gumbo

Seafood Gumbo

Seafood Gumbo is a staple in the Cajun and Creole Cultures. As in most Cajun Cooking recipes, we will start with a Roux.

A roux is used as a thickening agent for this traditional seafood soup.

The word Gumbo derives from the Creole culture which is the West African word for okra.

Okra is also used as a thickening agent as is a special spice called Gumbo File’. File’ is ground sassafras.

We sprinkle Gumbo File’ on the bowl of gumbo at the table for a little extra spiciness.

You may think that Gumbo, whether Chicken and Sausage Gumbo or Seafood Gumbo, is only good in the cold weather. However, we enjoy Gumbo year round.

We especially like to make it for Christmas Eve and enjoy with our daughters. It’s become a tradition at our house.

Give it a try sometime. It’s really not hard to make and tastes oh so good.

Ingredients for New Orleans Seafood Gumbo

Frozen seasoning blend

Frozen seasoning blend

This quantity is for a 12-quart stock pot.

(If you’re using a 6 quart large pot, reduce all by half.)

Step One: The Base

1/4 cup canola oil
8 cups Cajun Trinity (can use 2 bags of frozen Seasoning Blend)
2 tablespoons minced garlic
1 large (28-ounce) can of Rotel tomatoes (substitute plain diced tomatoes if you prefer)
4 quarts fresh Chicken Stock (or shrimp stock or vegetable stock)
3 pounds frozen cut okra
5 Bay leaves

Step Two: The Roux

2 sticks butter

Fresh Gulf Shrimp

Fresh Gulf Shrimp

1 cup all-purpose flour

Step Three: The Seafood

3 pounds fresh large shrimp – peeled (and de-veined if desired)
1 pound white crab meat
1 pound claw crab meat
1 pound crawfish tails (when available)
1 pint fresh oysters (optional)

Garnish: chopped green onions and gumbo file’

Step One: The Base

cajun trinity

Fresh Cajun Trinity

Begin by heating 1/4 canola oil in a large stock pot (medium high #7).

Saute’ Cajun Trinity until vegetables are well cooked.

Add 2 tablespoons minced garlic.

Pour in the large can of Rotel tomatoes and 4 quarts chicken or vegetable stock. (Or water if you don’t have stock)

Bring to a boil.

Add okra and stir well.

Reduce heat to medium (#6) and allow okra to cook 20-30 minutes.

Stir occasionally to prevent sticking to the bottom.


“First you make a roux.”

Step Two: The Roux

when the okra is about done, start on the roux.

In a deep skillet, melt 2 sticks of butter on medium heat #6.

Using a flat edged spatula, gradually stir in the 1 cup of flour.

Continually stir – be careful not to splash on yourself. (This is very hot and can burn you.)

Once you a achieve a dark caramel color, turn off the heat.

Keep moving the roux so it doesn’t scorch.

Carefully, pour into the stock pot and stir as you go. (This is best done with two people if possible.)

Continue to simmer on #4 for 10 minutes.

Step Three: The Seafood

Add shrimp, claw crab, crawfish tails and oysters shortly before you are ready to serve.

The seafood will only take about 5 minutes to cook.

(We usually add the white crab meat to the gumbo after it is plated up and being served.)

Serving Suggestions for New Orleans Seafood Gumbo

Serve over white rice and garnish with chopped green onions and gumbo file’.

A side salad and French rolls are excellent accompaniments.

Tip: If you have some Seafood Gumbo leftover, allow the gumbo to cool and then put in freezer containers for a quick supper.

beryl stokes

Beryl Stokes

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Category: Cajun Recipes

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Comments (13)

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  1. Perry says:

    Hey Mike: I haven’t emailed you in a while,but I’m still cooking Beryle’s receipes.While its the first day of Spring up here in New Jersey and its snowing like the dickens but its not sticking.This weekend the temps. are supposed to be in the 60’s. So I’m breaking out Old Smokey for her maiden Barbecue.I’ll let know how I make out. Thanks,Perry…………

  2. Leanne Wadsworth says:

    Just finished making this Gumbo!! Love it!!! Your recipe was easy to follow and for my first try-not bad,not bad at all for a northerner 🙂 We were in New Orleans for my sons wedding. He is in Gulfport MS at present in the Air Force. We went to Blow Fly and I fell in LOVE with the Gumbo and New Orleans. Thanks for your work, looking forward to future recipes!! Leanne

  3. Trey Doran says:

    Howdy Doo!,

    Just wanted to thank you for this website and your Seafood Gumbo Recipe. I made it with all the seafood mentioned in the recipe and even though it was pricey, it scored a major hit for the family meal time. I’m a 49 year old single-father here in Dripping Springs, TX and this recipe made my 15 year old son’s eyes light up.

    Thanks Again,

  4. Beryl says:

    Hi Trey, We also have a chicken and sausage gumbo recipe on the site that is good and a lot less expensive than the seafood gumbo. You can also make a great gumbo with your left over turkey carcass after Thanksgiving dinner! Thanks for writing us, and please stay in touch.

  5. Donna says:

    I love your website! I was excited when I saw the Tony Chachere’s Creole Seasonings on the grocery shelf. I didn’t think I’d be able to find it here in Pennsylvania, but sure enough there it was in Wal-Mart! Would you be able to show-n-tell how to make Southern Fried Chicken? I’d really appreciate
    how YOU would make it.
    Thanks and God Bless you and yours!
    Donna from Pa.

  6. gumbo recipe says:

    Thanks for the recipe! The number of gumbo recipes is endless! Anybody can experiment and make its own gumbo recipe, and every chef has its secrets.Gumbo is great for making the best use from turkey left overs!

  7. hmong says:

    i am surely a huge fan of seafood. if you think about health benefits also together with the pleasant taste is amazing stuff.

  8. Emmie says:

    Thank you SO much for this recipe and video. This helped my mother prepare the BEST pot of new-orleans style gumbo. We have not tasted anything like it since her best friend (who’s from NOLA) lived here in Atlanta before moving to Texas.

    Thanks again!

  9. Phil says:

    Hi Ms. Beryle. Thank you for posting your video and recipe for Traditional Seafood gumbo. I haven’t tried it yet but will be tomorrow. I’m going to also add some sausage.

    It is one of the few traditional recipes I’ve found.

    The thing that struck me was how easy you make the roux making process look.


  10. Beryl says:

    Thanks! Please let us know how you like the seafood gumbo.

  11. Dear Beryle
    Loveyou Seafood gumbo(Christmas eve) You made it so easy!!) I would like to see you on the Food Network.
    Barbara Brown
    New Jersey

  12. Beryl says:

    Thank you, Barbara.

    We appreciate you!

    Beryl and Mike

  13. Mary says:

    Oh YUM! Can’t wait to make this. Love your videos!

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