Seafood Gumbo

1 review, 4 star(s). 100% would make again

Ready in 45 minutes

Category: Gumbo

Serves/Makes: 6 | Difficulty Level: 3 | Ready In: > 5 hrs


3 tablespoons Flour
3 tablespoons Vegetable oil
1 pound andouille sausage; chopped
2 cups frozen okra
1 onion; chopped
2 medium green bell peppers; chopped
6 stalks celery; chopped
3 cloves garlic; minced
1/4 teaspoon Thyme
2 large Bay Leaves
1/4 teaspoon white pepper; **
1 14.5-oz can diced tomatoes; undrained
4 cups Fish stock or water
1 pound fresh lump crabmeat
1 package frozen crawfish*
1 pint oysters; drained
1 1/2 cup uncooked white or brown rice
3 cups water; for rice

Original recipe makes 6




To Make Roux: In a small saucepan combine flour and oil; mix well. Cook stirring constantly over medium high heat for 5 minutes. Reduce heat to medium; cook stirring constantly approximately 10 minutes or until mixture turns reddish brown.

To Make Gumbo: Place flour oil mixture in 4 quart Crockpot. Stir in sausage, okra, onion, bell pepper, celery, garlic, thyme, bay leaves, tomatoes, and fish stock. Cover and cook on low for 7 - 8.5 hours. Add crabmeat, crawfish, and oysters to the Crockpot. Cover and cook on low for an additional 30 minutes.

To Make Rice: Put water for rice in a pot on high. Once it is boiling add rice. Follow cook times on the package of rice. Serve Gumbo over rice

This recipe was originally created for someone who was allergic to shrimp but not other seafood. Therefore, you can substitute shrimp for the crawfish or add 1 package of frozen shrimp to the recipe if desired. The shrimp will be added to the Crockpot at the same time as the crawfish.


* If desired 2 tablespoons of gumbo file may be added to the recipe with the other seasonings.

Verified by stevemur
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Calories Per Serving: 698 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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* If desired 2 tablespoons of gumbo file may be added to the recipe with the other seasonings. [I posted this recipe.]
dhearrell 7y ago

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