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Seafood Gumbo




1/2 cup vegetable oil

1/2 cup all purpose flour

1 onion, quartered

1/2 cup red bell pepper, chopped

1/2 cup green bell pepper, chopped

2 stalks celery, chopped

1/2 tbsp secondline creole seasoning

3 cloves garlic, minced

5 cups chicken broth

1-2 andouille sausage, cut in 1/2 inch pieces

10-12 raw shrimp, deveined and tail off

4-5 Jonah crab claw and arms

1/4 tsp cayenne pepper

1 tsbp garlic powder

1/2 tsp celery seed

1/2 tsp onion powder

2 tsp smoked paprika

1/2 tsp salt

1 tsp oregano

1 bay leaf


Over medium heat add vegetable oil and mix in flour, whisking so there are no lumps. Cook until you get a dark brown color, stirring constantly and careful not to burn it!

Add in vegetables and stir to coat in roux. Allow them to soften and then add garlic, cooking until fragrant, 1 minute.

Add in seasonings and bay leaf. Next add the broth slowly and stir. Bring to a boil and then reduce heat and simmer, around 50 minutes.

Brown sausages and put aside. Add in shrimp. Wait one minute and add in crab claw. Cook until shrimp they make a nice “c” shape and have a nice pink color. Add in sausage. Serve with rice or a side of potato salad. Enjoy!

See also  Meatloaf

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