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Seafood Gumbo with Crawfish

Yield 10-12 servings
23 ratings

If you prefer your gumbo thinner, and without okra, simply skip that step in the recipe


1 cup vegetable oil

1 cup all-purpose flour

6 celery stalks, diced

2 large onions, diced

2 bell peppers, diced

6 garlic cloves, minced

2 tablespoons Creole seasoning

Salt and pepper, to taste

4 quarts seafood stock

2 tablespoons butter

1 pint shucked Gulf oysters and their oyster liquor

1 pound wild-caught Gulf shrimp, peeled and deveined

1 pound peeled Louisiana crawfish tails, with fat

4 gumbo crabs, halved

1 bunch green onions, chopped, tops only, for garnish

1 bunch parsley, chopped, for garnish

Cooked white rice, for serving


Heat oil in a large, heavy-bottomed pot or Dutch oven over low heat.

Add flour a little bit at a time, stirring constantly, and cook 30 minutes to make a medium-brown roux. Add celery, onion and bell pepper and continue stirring until vegetables are wilted, about 8-10 minutes. Add the garlic, Creole seasoning, salt and pepper, and continue cooking until garlic is fragrant, about 5 minutes.

Slowly add stock and oyster liquor, one ladleful at a time, stirring after each. Bring to a boil, then reduce to a simmer and cook 30 minutes, stirring occasionally.

Add in the oysters, shrimp, crawfish tails and gumbo crabs. Return to a boil and cook an additional 5 minutes.

Season with additional salt and pepper if needed. Serve over rice and top with parsley and green onions.