Seafood Gumbo

Celebrate National Gumbo Day with a recipe for traditional seafood gumbo from Lone Star Park in Grand Prairie.

Old Fashioned Seafood Gumbo

1/4 cup canola oil
3 -4 tablespoons flour
2 onions, chopped
2 stalks celery, chopped
1 (1 lb) bag frozen chopped okra
1 quart chicken broth
1 (16 ounce) can whole tomatoes, w/liquid
4 -5 cloves garlic, crushed
2 bay leaves
2 -3 tablespoons crab boil, tied in cheesecloth
salt & pepper
hot pepper sauce
2 lbs raw shrimp, peeled
1 lb crabmeat or 2 cans crabmeat
1 pint oysters (OPTIONAL)
1 lb firm white fish fillet (halibut, white fish, cod)
1 tablespoon gumbo file powder

To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Set aside.

In large dutch oven, saute onion, celery, and okra until limp. Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. Simmer for 2 hours.

About 10 minutes before serving, add all raw fish and seafood and the file powder. Simmer until done, but do not boil.

Serve over bowls of rice. 


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