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Shell Fish Gumbo submitted by Patricia Duarte, Madisonville, KY

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Serves 6 | Prep Time 20 min | Cook Time 45 min

Why I Love This Recipe

Gumbo is a favorite of everyone...this is a great recipe

Ingredients You'll Need

1 cup vegetable oil
1 cup all-purpose flour
1½ cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped celery
3 tablespoons minced garlic
3 cups chopped okra
6 cups seafood stock
2 bay leaves
2 teaspoons Cajun seasoning
3 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1½ teaspoons cayenne pepper
1 pound medium fresh shrimp, peeled and deveined
2 (8-ounce) containers shucked oysters
1 (8-ounce) container jumbo lump crabmeat, picked free of shells
¼ cup chopped fresh parsley
Hot cooked rice
Garnish: chopped green onion


In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux is the color of peanut butter, about 20 minutes.
Add onion, bell pepper, celery, garlic, and okra. Cook vegetables, stirring often, for 5 minutes. Add bay leaves, Cajun seasoning, , Worcestershire, salt, and cayenne. Bring mixture to a boil; reduce heat to medium, and simmer for about 1 hour.
Add shrimp, oysters, and lump crabmeat to mixture. Cook for 8 to 10 minutes or until seafood is cooked through; add parsley.
Serve with rice, and garnish with green onion, if desired.

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