seafood gumbo

(2 ratings)
Recipe by
Juanita Knox
Hiram, GA

This ceramic bowl is precious to me. In 2000 while at the Dollar Store I saw this large bowl as part of a set. I purchased 8 each, dinner plates, lunch, pasta bowls and large soup bowls. You will be seeing them soon! What a bargin!

(2 ratings)
yield 4 to 6
prep time 35 Min
cook time 2 Hr

Ingredients For seafood gumbo

  • 1/2 c
    vegetable oil
  • 1/2 c
    all purpose flour
  • 1
    celery stalk, chopped
  • 1
    yellow onion, chopped
  • 1
    green bell pepper, chopped
  • 2 clove
    garlic, chopped or crushed
  • 8 c
    chicken stock
  • 1/4 c
    ketchup
  • 2
    large tomatos, diced
  • 1 lb
    sliced okra
  • 1 c
    chopped cooked chicken
  • 1 lb
    lump crabmeat
  • 1 lb
    large shrimp
  • 1 can
    small can flaked crabeat/w juice
  • 1 can
    small can oysters/w juice
  • 1 can
    small can chopped clams

How To Make seafood gumbo

  • 1
    In a heavy Dutch over, heat oil. Add the flour and stir and cook until the mixture darkens to a brown color, about the shade of peanut butter. Add the celery, onion, green bell pepper and garlic and saute until tender.
  • 2
    Whisk in chicken stock, add the ketchup, chopped tomato, and okra. Let simmer for 1 1/2 to 2 hours. About 10 minutes before serving time add cooked chicken, crabmeat, shrimp and the can seafood. Add lemon juice, hot sauce and worcestershire.
  • 3
    Serve with rice.
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