New Orleans Seafood Gumbo


For Roux:
2 sticks of unsalted sweet butter (1 cup)
1 cup of all purpose flour
For Gumbo:
1 lb of medium shrimp with shells
Celery tops
1/2 cup chopped onion, diced
1/2 cup chopped celery, diced
1/2 cup of green pepper, diced
3 cloves of garlic, finely diced
1 28 oz can of Italian style peeled tomatoes. (we like the Cento brand because of the thick sauce and deep flavor)
1 lb of sea scallops, quartered
1 lb of lump crab meat (you may also use king or snow crab)
1 quart of fresh select oysters(in jar) with juice
1 cup of fresh okra, cut into 1 inch rounds
2 bay leaves
1 tsp Worcestershire sauce
Several dashes of Tabasco
Kosher salt and fresh cracked black pepper to taste
File powder for serving

This is a classic New Orleans recipe that I learned from a great Television Chef who is no longer with us. Justin Wilson. We miss you Justin. Here is our best attempt at authentic New Orleans Gumbo. The key to the recipe is to make a proper roux. If you follow the steps carefully you will be successful. Serves 10 to 12.



  • Using medium heat melt the butter in a large saute pan.
  • Before butter begins to brown add the flour.
  • Incorporate the flour with the butter with a wooden soon.
  • Stir the butter and flour mixture almost constantly. This is a labor of love. You cannot walk away from. this or it will burn. Adjust the heat as needed.
  • Continue this process for 30 to 45 minutes. Notice that as time progresses the Roux will become darker and darker.
  • The finished Roux should be the color of chocolate when done.



  • Shell and de-vein the shrimp. add the shells to 3 quarts of water and bring to a boil., then reduce heat and cook for 30 minutes, then strain
  • Add your roux to a stock pot.
  • Using medium heat add the onions, celery and green peppers (“the trinity”) Saute for about 5 minutes, mixing the vegetables with the roux.
  • Add the garlic, bay leaf and Worcestershire sauce.
  • Add the tomatoes with sauce. Using a wooden spoon break up the tomatoes and mix well.
  • Add in the stock from the shrimp shells and mix well.
  • Cook uncovered using medium heat for 45 minutes, allowing gumbo to reduce slightly.
  • Add the okra
  • During the last 10 minutes of cooking add the Oysters and juice, crab, shrimp and scallops.
  • Serve hot with white rice.

Note; a traditional way to serve seafood gumbo in the south is to first spoon the gumbo into a bowl top with a scoop of rice, then sprinkle some file powder over the rice.




40 min


2 hr


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