Cajun Seafood Gumbo Recipe


  • 1/3 cup flour
  • ¼ cup olive oil
  • 12 oz fresh/frozen shrimp, peeled and de-veined
  • 6 oz fresh/frozen crab meat
  • ½ pint shucked oysters, drained
  • ½ cup onion; chopped
  • ½ cup red sweet peppers, chopped
  • ½ cup green sweet peppers, chopped
  • 4 cloves garlic; minced
  • dash of salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp ground red pepper
  • 3 cups chicken broth, heated
  • 2 large tomatoes; cut up
  • 2 bay leaves
  • 1 ½ cups sliced okra / 1-10 oz pkg frozen cut okra
  • 3 cups hot cooked rice


  1. Thaw shrimp and crab if frozen
  2. For roux, in a large Dutch oven combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until roux is light reddish brown
  3. Stir in onion, red sweet pepper, green sweet pepper, garlic, salt, black pepper, and ground red pepper. Cook over medium heat for 3-5 minutes or until vegetables are just crisp-tender, stirring often
  4. Gradually stir in hot chicken broth.
  5. Stir in undrained tomatoes, okra, and bay leaves. Bring to a boil
  6. Reduce heat and simmer, covered for 30 minutes
  7. Stir in shrimp, crab meat, and oysters. Simmer, covered, about 5 minutes or until shrimp turn opaque and oysters curl around the edges
  8. Discard bay leaves
  9. Serve with rice

Yield: 6 servings


Brought to you by Clubhouse Tailgate