Seafood Gumbo

3.8 stars based on 4 votes.
4 ratings
Rate This Recipe

Ingredients

  • 6 tablespoons vegetable oil, divided
  • 1 pound fresh okra or 1 (16-ounce) package frozen okra, thawed, thinly sliced (about 4 cups)
  • 1 teaspoon white vinegar
  • 1/3 cup all-purpose flour
  • 1 cup chopped onion
  • 1 cup chopped green onion
  • 1 cup chopped green pepper
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes
  • 1/2 cup cubed cooked ham
  • 1 1/2 quarts fish stock or water
  • 2 bay leaves
  • 1 fresh sprig thyme
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 1 teaspoon salt
  • 1 pound shrimp, shelled and deveined
  • 1/2 pound lump crab meat, picked over
  • 2 tablespoons chopped fresh parsley
  • 3 cups cooked rice
  • Additional chopped green onion and parsley for garnish

Preparation

In medium skillet (not cast iron), heat 3 tablespoons oil. Add okra, stirring frequently, and cook 20 to 30 minutes. (Fresh okra will take 30 minutes.) Add vinegar and cook another 10 minutes, until okra is no longer "ropy or slimy" and is lightly browned. Set aside.

In large pot, heat remaining 2 tablespoons of oil. Add flour, and cook over medium heat, stirring constantly, about 30 minutes, until roux turns dark brown and develops nutty aroma. Add onion, scallions, garlic, green pepper, celery and parsley, and cook 10 minutes or until vegetables are tender. Add tomatoes, okra, ham, fish stock, bay leaves, thyme, Worcestershire sauce, TABASCO® Sauce and salt. Simmer, uncovered, 45 minutes.

Add shrimp and crab meat, and simmer 5 to 10 minutes. Discard bay leaves and thyme. Serve gumbo over cooked rice with additional TABASCO® Sauce, if desired. Garnish with scallions and parsley.

Makes 6 servings.

Talk About It!

Post a Comment

Your Comment:

Name:

Email:

Comment Policy

You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
  • Name: Gumbo recipe
    Date: October 30th, 2016
    Being made in Louisiana an sold an visiting all the the great things you have for people to come and see the beautiful place the land is so big and beautiful but the gumbo recipe you had put up by one of the chefs upseted me on the recipe it makes all Louisianas look bad on the making a real delicious gumbo done right with potato salad the only way to eat gumbo gotta have potato salad
  • Name: TABASCO.COM
    Date: October 30th, 2016
    I'm a true coonass and this isn't how you make gumbo in Louisiana the people of Louisiana would be really upset that your telling the world the wrong way to make Louisiana's are famous for their food Culture and on this site your destroying it tomato of any kind doesn't go in our gumbos neither does celery green bell pepper doesn't either please if you want some really good gumbo come to Louisiana and any restaurant has some Louisiana seafood are chicken an sausage gumbo everdenly who wrote this isn't from Louisiana an I'm really upset that the person who wrote this recipe doesn't know how to make real Louisiana's gumbo so please whoever wrote this recipes doesn't are have ever been to the sportsman Paradise so educate yourself on Louisiana thanks
  • Name: MELINDA
    Date: January 31st, 2013
    Arvid in Norway....you can use Gumbo File instead, they may call it sasafras there....it's a green in color fine ground powder....use 2 to 4 tablespoons........really good!!
More