This seafood gumbo requires some preparation time, but it is well worth it. Over long-grain white rice, serve.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground white pepper
- ½ teaspoon ground black pepper
- 1 ½ teaspoons paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf, crushed
- 1 teaspoon salt
- ¾ cup vegetable oil
- 2 cups chopped celery
- 2 cups chopped onion
- 2 cups chopped green bell pepper
- 1 teaspoon minced garlic
- 3 tablespoons file powder
- 2 teaspoons hot pepper sauce
- 1 ½ cups tomato sauce
- 7 cups fish stock
- 2 cups shucked oysters
- 1 cup crabmeat
- 1 pound small shrimp – peeled and deveined, shells reserved for stock
Instructions
- Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
- In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
- Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
- When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.
Nutrition Facts
| Calories | 357 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 3 g |
| Protein | 23 g |
| Saturated Fat | 3 g |
| Sodium | 1398 mg |
| Sugars | 5 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I really liked the recipe. My wife isn’t a lover of spicy so I toned it down some. I used about a 3/8 tsp of cayenne pepper, 1 dash of hot pepper sauce and used the file spice to flavor each bowl. I used vegetable broth instead of fish stock. I also used a seafood medley of clams, shrimp, octopus and oysters to the mix. Every thing else stayed the same. And yes my arm got tired stirring to veggies!
I cook original Cajun gumbo so I added creole seasoning and roux. I know some don’t use tomatoes but I prefer it so I did use tomato sauce. I left out the cayenne pepper and the hot pepper sauce. It turned out ok, but I think I should have stuck to using the file on individual bowls as it’s served. I will try again
I used diced tomatoes instead of tomato sauce.
Loved it! Just a small tweak here and there with the spices. (A little extra)
Good, but I only used 1/4 cup of oil. 3/4 of a cup is too much. Who needs almost 40% of their daily fat requirement from a cup of gumbo. I also added okra and cut down on the spices to suit my preference.
If you don’t have File powder you can substitute it with corn starch
Totally awesome. Used Pod &Bean hot sauce from the Cocoa Exchange for the hot sauce. Didn’t have the sassafras. Used veggie stock, olive oil rather than veg oil, 15 ounce can of Cento tomato sauce, a Korean fish powder. (I don’t know hat it is called… wife’s dept!) cooked about 20 mins, no need for an hour. Added the seafood. Waited 10 mins and served over rice. An absolute winner. Friends over loved it.
I’m not a big fan of oysters, so omitted those. I added some spicy Andouille sausage in its place. I had problems finding chunk crab meat…only shredded which I added and crab legs which I was not going to shuck just to put in the pot. (I’d rather eat it straight). So I followed the recommendation of the guy in the seafood department and used some of that Imitation crab (which is supposedly a mix of real crab and found or some cheap fish). BIG MISTAKE. These are sold in roles the unrolled in the pot and became a long rubbery mess. Won’t make that mistake again. Bottom line, despite the Imitation crab, I liked the gumbo as did my son. My wife and daughter were not as crazy about it, and complained more about the smell stinking up the house. I will same it for cooking outside in the future.
This recipe may or may not be good… shrimp, oysters, tomato sauce? (I used diced), fish stock are not on the ingredient list. I guessed at the amounts and it came out fair.
Fantastic, my husband and I loved it. A lot of flavor.
I made it exactly how it called for! Delicious!
This recipe is perfect. Can’t wait to try it with shrimp and crab. My husband’s request.
I started with a nut brown roux and used chicken instead of crab. I also substituted Rotel for tomato sauce. Great flavor and the roux added a thicker texture. I will make it again.
I made this as my first time making gumbo. So good I don’t think I’m even going to try and make another recipe. I added fresh grown cut up tomatoes, went heavy on hot sauce and white pepper. I like it spicy and then added okra and way more seafood because I like seafood too. I ate all most of it myself froze the rest. Was ok reheated, I ate 4 reheated bowls…
very good & filling great for a cold winter day
It was excellent. I love your recipes thank you. If someone wants to make this. It comes out great if double the ingredients.
It was great. May be too much hot sauce or ceyanne pepper. I will add less next time. I used half of everything for just two people. Also added a tilapia filet. I definitely plan on making it again.
I did the same as Lastmango, made a roux with fresh dungeoness crab, fresh shucked oysters, fresh clams, fresh spot shrimp I caught and okra, not added the tomato juice… much better!!!
Made this for Thanksgiving. Everyone enjoyed this gumbo. Born and raised in New Orleans, so I have a hard crowd to.please. I used olive oil instead of vegetable oil. This is a Creole gumbo since it uses tomato. Cajun gumbo uses a rue. It is a recipe, use what you like and take out what you don’t. Used whole cleaned crabs and claws in this one with the shrimp and oysters. Will make this again and again.
I love it, my family loved it! I have to be honest I needed to add more “flavor” because it just wasn’t spicy enough for my family. I will definitely make it again adding more spices & herbs. Great base to start with.
I spent 2 hours and 3 different grocery stores to find this so called “Gumbo File Powder” and it was the bitter taste from this powder, alongside with the extreme spice made this dish a NO GO. I am a huge fan of allrecipes, and all my recipes come from here. This is my first and only bad recipe from here….and it was really bad. It was made worse by the fact that I spent $50 on various seafood.