Seafood Gumbo

Name: Seafood Gumbo with Crab, Shrimp & Oysters
Yield: 8 servings
Cuisine: american
Ingredients: 1/4 cup chopped parsley; 1 bunch green onions, chopped; 1 pint oysters, in their liquor; 1 cup butter; 1 cup flour; 2 onions, chopped; 2 ribs celery, finely chopped; 1/2 green bell pepper, finely chopped; 6 cloves garlic, minced; 3 bay leaves; 2 quarts shrimp or seafood stock; 4 blue crabs, halved; 1 pound raw shrimp, peeled and deveined; 1 pound fish fillets, such as redfish or another firm-fleshed fish, cut into pieces

Jump to ingredients

This seafood gumbo combines crab, shrimp, oysters and fish in a deeply flavored roux-based broth, thickened over 1½ hours of simmering. It's a one-pot meal that builds complexity through the classic holy trinity of onions, celery, and bell pepper.

🌍American 🥗Pescatarian 🏷️Southern recipes 🏷️Shrimp 🏷️Shellfish recipes 🏷️Main dish

About·Privacy·Terms

🏷️Oyster recipes

🏷️Gumbo recipes

Servings

Recipe Source

View original recipe

From Food Network

Ingredients

Check what you already have. We'll leave it off your shopping list.

1/4 cup chopped parsley
1 bunch green onions, chopped
1 pint oysters, in their liquor
1 cup butter
1 cup flour
2 onions, chopped
2 ribs celery, finely chopped
1/2 green bell pepper, finely chopped
6 cloves garlic, minced
3 bay leaves
2 quarts shrimp or seafood stock
4 blue crabs, halved
1 pound raw shrimp, peeled and deveined
1 pound fish fillets, such as redfish or another firm-fleshed fish, cut into pieces

14 Ingredients

CookOS may earn a commission from Instacart orders.

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.
2
Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock.
3
Add shrimp and fish and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, about 5 to7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice.

Was this recipe helpful?

Tips & Notes

Pro tips

Build a proper roux: whisk butter and flour constantly over medium heat for exactly 20 minutes to achieve the peanut butter color—rushing causes a broken roux or burnt flavor.
Add seafood in stages: crabs cook longest (1½ hours), then shrimp and fish (5–7 minutes), then oysters last (5–7 minutes) to prevent overcooking delicate proteins.
Skim the surface after bringing stock to a boil to remove impurities and achieve a cleaner, clearer broth.
Taste and season at the end; bay leaves and seafood stock provide base seasoning, but adjust salt and pepper before serving over rice.

Substitutions

Redfish → grouper or halibut (similar firm texture and mild flavor)
Blue crabs → Dungeness crab or pre-cooked crab meat (reduce simmering time if using pre-cooked)
Oysters → scallops or mussels (cook until edges curl or shells open)
Shrimp or seafood stock → chicken stock (flavor will be less briny but still acceptable)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days; reheat gently over medium-low heat and serve over hot white rice.

Equipment

large heavy saucepan or Dutch oven · whisk

Common Questions

How do you know when the roux is ready?

Cook the butter and flour mixture over medium heat, stirring constantly, for about 20 minutes until it reaches a peanut butter color. Do not let it burn.

Can you make seafood gumbo ahead of time?

Yes, you can prepare the gumbo through step 2 (after the crabs have simmered for 1½ hours), then refrigerate. Add the shrimp, fish, and oysters fresh when reheating to serving temperature.