Here’s a seafood gumbo recipe ¹:


  • 1/2 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 1/4 cup butter
  • 12 ounces fresh or frozen okra, chopped
  • 2 tablespoons white vinegar
  • 2 cups dried long grain rice
  • 12 ounces andouille sausage, sliced
  • 1 large sweet onion, peeled and chopped
  • 1 large green bell pepper
  • 1 cup chopped celery
  • 4-5 cloves garlic, minced
  • 1 habanero pepper, seeded and minced (or serrano)
  • 8 cups seafood stock
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried thyme
  • 2 teaspoons Cajun seasoning
  • 1 bay leaf
  • 1 pound crawfish
  • 1 pound small “gumbo crabs” or blue crabs or crab meat
  • 1 pound large raw shrimp, cleaned
  • 1 pint shucked oysters, optional
  • 1 cup chopped parsley and/or chopped scallions for garnish


  1. In a large saucepot, heat the flour, oil and butter over medium-high heat. Whisk well to break up any clumps. Cook for 30-40 minutes, whisking regularly, until the roux is the color of milk chocolate.
  2. Chop the sausages, vegetables and herbs.
  3. In a saucepot filled with water, add vinegar and bring to a boil. Add chopped okra, boil for 3-4 minutes to reduce slime, then drain and set aside.
  4. Once the roux is a dark rich brown color, add the andouille sausages and fry for 1-2 minutes. Add the chopped onion, bell pepper, celery, garlic and habanero. Stir and sauté for 8-10 minutes.
  5. Add seafood broth, Worcestershire sauce, thyme, Cajun seasoning and bay leaf. Stir well. Then mix in the crawfish and whole crabs. Simmer on low for 1 hour.
  6. In the same pot used for the okra, cook the rice according to the package instructions. Once cooked, fluff the rice and cover until ready to use.
  7. Now add the shrimp, oysters (plus crabmeat if using) and okra. Simmer for another 5 minutes.
  8. Cover the gumbo pot and turn off the heat. Let the gumbo rest for at least 30 minutes, so all the flavors have longer to mix and mingle, without overcooking the seafood.
  9. Rewarm the gumbo if needed for 2-3 minutes. Then serve it in large bowls with a heaping scoop of rice and a sprinkling of parsley and/or scallions.