Seafood Gumbo

Allison Johnston | 14 November, 2016

If you are a seafood lover, you will definitely fall in love with this dish!


Shrimp Stock

1 pound of shrimp

5 quarts water

4 carrots, sliced

4 onions, quartered

1/2 bunch celery, sliced

2 bay leaves

3 cloves garlic, sliced

2 sprigs fresh parsley

5 whole cloves

1 tsp ground black peppercorns

1 tbsp dried basil

2 tsp dried thyme


1/2 tsp cayenne pepper

1/2 tbsp ground white pepper 

1/2 tsp ground black peppercorns

1 1/2 tsp paprika

1/2 tsp dried thyme

1/2 tsp dried oregano

16 ounces crabmeat

1 bay leaf, crushed

1 tsp salt

3/4 cup vegetable oil

2 cups diced onion

2 cups diced celery

2 cups chopped green bell pepper

1 tsp minced garlic

3 tsp gumbo filé powder

2 tsp hot pepper sauce

1 1/2 cups tomato sauce

1 pint shucked oysters



Preheat oven to 375F.

Shell and devein the shrimp, reserve the shells.

Place shrimp in a covered bowl and refrigerate.

Place shells on a cookie sheet, and bake until the shells are dried and starting to brown on the edges. 

Turn off the oven.

Make the stock: In a 8 quart stock pot, put water, carrots, onions and celery. Add bay leaves, garlic, parsley, whole cloves, 1 tsp ground black peppercorns, dried basil and thyme. Add shrimp shells. Bring the stock slowly to a boil. Reduce heat to a gentle simmer and cook 5 to 7 hours, adding more water as needed.

Remove stock from heat and strain.

Press liquid from the shells and vegetables, then discard them.

Return liquid to heat and reduce stock to 2 or 3 quarts, or to your desired quantity (you will need 7 cups for this recipe).

If clarity is desired, strain the stock through some cheesecloth.

In a small bowl, combine the cayenne, ground white pepper, ground black peppercorns, paprika, thyme, oregano, bay leaf, salt and set aside.

In a heavy pot ( 5 quart or larger) heat oil over medium heat, warming the pot first.

Add onions, celery and green pepper.

Turn heat to high.

Stirring frequently, add minced garlic, file powder, hot pepper sauce, and pepper-herb mixture.

Cook for 5 minutes, stirring constantly.

Add tomato sauce and stir as it reduces over high heat.

Add 7 cups of stock and bring to a boil.

Reduce heat and simmer for 1 hour, stirring occasionally.

When ready to serve, add shrimp, oysters and crabmeat.

Cover and wait 5 minutes.

Turn off heat and let stand for 10 minutes.

Serve over rice.

Makes 8 servings.