Donny Rouse's

Seafood Gumbo

Total Cooking Time 90
Yield 12
912 ratings


  • 1 cup vegetable oil
  • 3/4 cup all purpose flour
  • 6 celery stalks, diced
  • 2 large onions, diced
  • 2 bell peppers,  diced
  • 6 garlic cloves, minced
  • 1 pound Rouses andouille sausage, sliced 1/2-inch thick
  • 4 quarts seafood stock
  • 1 pound wild-caught Gulf shrimp, peeled and deveined
  • 1 pound jumbo lump Gulf crabmeat, picked over for shells
  • 4 gumbo crabs, halved
  • 1 pint shucked Gulf oysters and their oyster liquor
  • 1/2 cup chopped parsley
  • 1/2 cup diced green onion
  • Salt and pepper to taste
  • 6 cups cooked white rice or Rouses potato salad, for serving



  1. Warm oil in a large, heavy bottomed pot or Dutch oven over low heat.
  2. Add flour, a little bit at a time, stirring constantly, and cook 30 minutes to make a medium-brown roux. Add celery, onion, bell pepper and garlic, salt and pepper, and continue stirring until vegetables are wilted, about 15 minutes.
  3. Brown andouille in a separate skillet, about 5 minutes; set aside.
  4. Slowly add stock to roux, one ladleful at a time, stirring after each. Bring to a boil, reduce to simmer and cook 30 minutes, stirring occasionally.
  5. Add andouille, shrimp, crabmeat, gumbo crabs and oysters, including oyster liquor. Return to a boil and cook an additional 5 minutes.
  6. Add parsley and green onion, and season with additional salt and pepper if needed.
  7. Serve over rice or potato salad.

Ingredients used in this recipe