On Line Cookbook

Seafood Gumbo

Recipe Information

  • 5 quarts (4725 ml) water
  • 1 cup (225 ml) flour
  • 1 cup (225 ml) vegetable oil
  • 1 bunch celery, cut into small pieces
  • 2 bunches of green onions, cut up
  • 2 large green peppers, cut into small pieces
  • 1 large onion, cut into small pieces
  • 1 lb (.5 kg). crabs or crab fingers
  • 1 lb (.5 kg). fresh oysters (optional)
  • 3 to 5 lbs (2.3 kg). fresh shrimp, cleaned and deveined
  • 1 tbsp (15 ml). Kitchen Bouquet
  • 1 tbsp (15 ml). Worcestershire sauce
  • Creole seasoning to taste (Tony Chachere's is used in the South and used heavily)
  • gumbo file
  • To make roux, heat oil slightly in a large stock pot.
  • Add flour and blend with a wisk.
  • Over medium heat, stir constantly until roux has reached the color "brown-black" (approximately 30 to 35 minutes).
  • Do not let roux burn (black specks will appear).
  • Adjust the heat as you cook the roux to prevent burning.
  • When roux is desired color, add the chopped vegetables and stir.
  • Add the water and Creole seasoning.
  • Bring this mixture to a boil and lower to simmer and cook approximately 30 minutes.
  • Prior to serving, add the seafood and serve when the seafood has cooked.
  • Serve over rice and sprinkle with gumbo file and additional Creole seasoning if desired.