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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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See also the privacy policy and terms of service.

Seafood Gumbo

Serves 10 Difficulty 3/5 Ingredients 21 Steps 8

Ingredients

  • ¾ cup vegetable oil
  • ¾ cup flour
  • 10 oz okra (optional)
  • 2 cups onion, chopped
  • 1 cup celery, chopped
  • 1½ cups bell pepper, chopped
  • 6 cloves garlic, minced
  • 6 cups shrimp stock or water
  • 8 oz clam juice (optional)
  • ½ tsp oregano
  • ½ tsp thyme
  • 2 bay leaves
  • 1½ tsp salt
  • ½–1 tsp cayenne pepper
  • Black pepper to taste
  • 2 tbsp fresh chopped parsley
  • 1 lb Andouille sausage, cut in pieces
  • 1 lb shrimp
  • ½ pint (or more) oysters
  • ½ lb crawfish (optional)
  • 4 chopped green onions, for topping

Steps

  1. Heat oil in 6-8 quart pot. Whisk in flour gradually.
  2. Cook over medium heat 20 minutes, stirring constantly, until very dark reddish brown. Do not burn.
  3. Stir in onion, celery, bell pepper and garlic. Cook 10 minutes (15 minutes if using okra).
  4. Whisk in shrimp stock slowly and gradually.
  5. Add clam juice, oregano, thyme, bay leaves, salt, cayenne, pepper and parsley. Simmer 15 minutes.
  6. Add Andouille sausage. Simmer 30-40 minutes.
  7. Add shrimp, oysters and crawfish. Simmer just until cooked through.
  8. Top with chopped green onions.

Notes from the original

  • You can add cut-up boneless chicken, or substitute chicken for the oysters, if they’re not your thing. If you don’t have Andouille sausage, smoked or Polish sausage will do fine.
  • To make shrimp stock, simmer shrimp shells in about 6½ cups of water for 20 minutes.
  • Dark roux is what makes this gumbo great.
  • Many like to serve this gumbo over rice. It also goes great with a baguette or cornbread.

Source. Adapted from “Cookbook:Seafood Gumbo” by Wikibooks contributors, revision of 2025-06-19, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.