Louisiana Seafood Gumbo

Recipe Provided by Restaurant Revolution
  •  In a 7-quart Dutch oven, heat oil over medium-high heat
  •  Whisk in flour, stirring constantly until a brown roux is achieved
  •  Add onions, celery, bell peppers and minced garlic and sauté 3 to 5 minutes or until vegetables are wilted
  •  Stir in andouille and sauté an additional 3 to 5 minutes
  •  Stir in _ cup of shrimp, claw crabmeat and okra
  •  Slowly add hot shellfish stock, one ladle at a time, stirring constantly
  •  Bring mixture to a low boil, reduce to simmer and cook 30 to 45 minutes
  •  Additional stock may be needed to retain volume
  •  Add green onions and parsley
  •  Season to taste using salt, cayenne pepper, granulated garlic and hot sauce
  •  Fold in remaining shrimp, lump crabmeat, oysters and reserved oyster liquid
  •  Return to a low boil and cook approximately 5 minutes
  •  Adjust seasonings if necessary
  •  Serve over cooked rice
  • 1 pound (35-count) shrimp, peeled, deveined and divided
  • 1 pound jumbo lump crabmeat
  • 2 dozen shucked oysters, liquid reserved
  • 1 pound claw crabmeat
  • 1 cup sliced frozen okra
  • 1 cup vegetable oil
  • 1 cup flour
  • 2 cups (¼-inch) diced onions
  • 1 cup (¼-inch) diced celery
  • 1 cup (¼-inch) diced bell peppers
  • ¼ cup minced garlic
  • ½ pound sliced andouille sausage
  • 3 quarts hot shellfish stock
  • 2 cups sliced green onions
  • ½ cup chopped parsley
  • salt and cayenne pepper to taste
  • granulated garlic to taste
  • Louisiana hot sauce to taste


My husband and I watch your show every day we're at home. We liived in S. La. & those good people not only took me under their wing but taught me to cook. When you had the men from New Orleanes on today May 8th: I was stuck to the screen the whole episode. I'm going to follow his recipes. Thanks God Bless Melba Christie Emerson, Ar. 71740 870 696 3958

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