How to make it

  • In skillet, make roux using oil (bacon grease) and flour. Cook until it is chocolate brown color. Add chopped vegetables and stir until wilted. Transfer to large gumbo pot (I use a large Dutch oven or stock pot). Add water and bring to a boil. Add seasonings and tomato sauce. Boil approximately 1 hour. Add prawns, scallops, green onion and parsley, continue boiling for about 15 minutes. Just before serving, add crab meat and crab claws.
  • Serve over hot, fluffy rice in bowls. This recipe is a great background for omitting seafood and adding chicken, turkey, duck, or any type of meat. Serves about 10 people.
A thick Seafood Gumbo   Close
Large Pieces of Seafood   Close
Crab Claws are left whole in Gumbo   Close

Reviews & Comments 5

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  • windy1950 9 years ago
    Do you ever use filet powder in your gumbo? Or does the roux completely serve the purpose? I'm curious because I've never made gumbo before, but I sure am a wannabee.
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  • angelgirl94 10 years ago
    If I didn't make this gumbo, I'd never forgive myself. I've got a freezer full of shrimp and now I know what I was saving it for. Great recipe! Thanks for sharing. :)
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    " It was excellent "
    efitobx ate it and said...
    So what type of wine do I need to bring for dinner? RW
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    " It was excellent "
    midwestguy ate it and said...
    Shandy your a gal after my own heart on food!!! saving this one... I love gumbo!! i'm 1/2 louisiana french acadian and 1/2 greek. what a combo right??? I just cannot figure out if i want this now or the philly cheese sammies?? okay a bit of both.. I'm gonna give this a whirl... I have made chicken and sausage gumbo but never seafood.... yumm and yum! 5 forks here from chicago!
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    " It was excellent "
    valinkenmore ate it and said...
    Great post - only difference with mine, being from Louisiana, is the addition of Okra.
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