New this month
Get the Allrecipes magazine

Seafood Gumbo

"This seafood gumbo takes some time, but is well worth the investment. Serve over long-grain white rice."
Added to shopping list. Go to shopping list.

Ingredients

1 h 45 m servings 357 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
  2. In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
  3. Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
  4. When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.

Nutrition Facts


Per Serving: 357 calories; 24 g fat; 13 g carbohydrates; 22.8 g protein; 106 mg cholesterol; 1398 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 51
  1. 67 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This recipes takes a while to make, but it is sure worth it!! I've gotten rave reviews from many people who usually don't enjoy seafood. I put shimp, clams, crab, mussels, and oysters in my ve...

Most helpful critical review

not too bad, but two items of thought. Traditional Louisiana Gumbo does not contain tomato sauce and it does contain a roux. The dark grey chocolate-esque look of traditional gumbo and the dee...

Most helpful
Most positive
Least positive
Newest

not too bad, but two items of thought. Traditional Louisiana Gumbo does not contain tomato sauce and it does contain a roux. The dark grey chocolate-esque look of traditional gumbo and the dee...

The stock this recipe uses is great, but this recipe isn't as good. Real gumbo uses a roux as dark as a beer bottle, not tomato sauce.

This recipes takes a while to make, but it is sure worth it!! I've gotten rave reviews from many people who usually don't enjoy seafood. I put shimp, clams, crab, mussels, and oysters in my ve...

Excellent gumbo recipe. I'd also like to mention in reply to LASTMANG0 above, this is a traditional 'Creole' gumbo, which do usually contain tomato, and don't use a roux at all. Cajun gumbo us...

Great recipe! To the couple of people who said that gumbo "must have roux" or "doesn't have tomato sauce"... I have lived in Louisiana and I have Cajun and French relatives and those statements ...

I made this gumbo for a large group that I was cooking dinner for and it received rave reviews from EVERYONE! It does take a long time to make but it is well worth the effort. My version had c...

I added some squid and 1 pound of turkey sausage. I also substituted black pepper for the white pepper powder (a little carton of white pepper cost 4 bucks, while black pepper costs 69 cents. Se...

Very yummy tasting, my hubby would've liked more texture to his vegatables. I chopped them on the finer side (my fault). We used a mixed seafood bag that had squid, mussels, shirmp etc. Few left...

This was wonderful! Time got away from me and I had to use organic veg. broth. I added a couple of pinches of cloves to the broth after seeing that the Seafood Gumbo Stock recipe by Sara used it...