ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Seafood Gumbo

Yield about 1 gallon


  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 2 quarts water
  • 2 pounds okra, cleaned and sliced
  • 3 (14 1/2-ounce) cans whole tomatoes, undrained and chopped
  • 1 medium onion, chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried whole thyme
  • 1/2 teaspoon Creole seasoning
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • 1 pound lump or flake crab meat, drained
  • 1 pound red snapper fillets, cut into 1-inch cubes
  • 1 (12-ounce) container Standard oysters, drained
  • Hot cooked rice

How to Make It

  1. Melt butter in a large stock pot over low heat; add flour, stirring until smooth. Cook over medium heat, stirring constantly, until roux is the color of a copper penny. Add water, okra, tomatoes, onion, salt, pepper, garlic powder, thyme, and Creole seasoning; bring mixture to a boil. Reduce heat, and simmer 1 hour.

  2. Add remaining ingredients, except rice, and simmer, uncovered, an additional 15 minutes, stirring frequently.

  3. Serve gumbo over hot cooked rice in individual bowls.

Oxmoor House Homestyle Recipes