Seafood Gumbo

  • Yield : 1
  • Servings : 12 servings
  • Prep Time : 20m
  • Cook Time : 50m
  • Ready In : 1:10 h
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A true Cajun classic. The original recipe had 2 tbsp vegetable oil and 2 tbsp flour and  quarts of water. At the end of the cooking cycle right before being served, the powdered file was added and the cook would dip the ladle in and out of the gumbo aerating the broth; this action would thicken the gumbo,  The true meaning of file gumbo.


  • 1 lb crab meat
  • 1 pint oysters drained
  • 1 lb raw shrimp
  • 3/4 cup vegetable oil
  • 1 cup flour
  • 2 onions, chopped
  • 1 green bell pepper, chopped
  • 1 cup chopped celery
  • 1/2 tsp garlic salt
  • 1/2 tbsp red pepper
  • 4 bay leaves
  • 1 tbsp filé powder
  • 1 cup green onion tops
  • 3 or more quarts water


Step 1

Make a dark roux with the flour and oil in a large Dutch oven. Sauté the onion, pepper, and celery in roux.

Step 2

Add the water and the seasonings and cook for 1/2 hour. Add shrimp and cook for 10 minutes.

Step 3

Add crabmeat, oysters and green onions, simmering for 10 more minutes.The oyster liquor maybe added in moderation to taste. Serve over rice and add filé powder if desired.

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Kaplan, Louisiana Louisiana
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