Eula Mae's Seafood Gumbo

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


  • 5 tablespoons vegetable oil, divided
  • 1 pound medium-size fresh okra, trimmed and cut into 1/4-inch thick rounds, or one (16-ounce) package frozen sliced okra, thawed
  • 4 teaspoons distilled white vinegar
  • 1 cup all-purpose flour
  • 1 1/4 cups chopped yellow onions
  • 1 1/4 cup chopped green onions (green and white parts), divided
  • 1 garlic clove, minced
  • 2 cups seeded and chopped green bell pepper
  • 1 cup chopped celery
  • 2 tablespoons chopped fresh parsley leaves, divided
  • 2 (16-ounce) cans whole tomatoes, with their liquid, chopped
  • 1 cup cubed boiled ham
  • 2 cups shrimp stock or water
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1 teaspoon salt
  • 1 pound medium-size shrimp, peeled and deveined
  • 1 pound lump crabmeat, picked over for shells and cartilage
  • Hot cooked long-grain white rice


Heat 3 tablespoons of the oil in a medium-size skillet (not a cast-iron skillet, because it will cause the okra to discolor) over medium heat. Add the okra and cook, stirring frequently, for about 30 minutes. Add the vinegar and cook until the okra is no longer ropey or slimy and is lightly browned, about 10 minutes. Remove from the heat and set aside.

In a large, heavy pot or Dutch oven, heat the remaining 2 tablespoons oil over medium heat for 2 minutes and add the flour. Cook, stirring slowly and constantly, to make a dark brown roux. Add the yellow onions, 1 cup of the green onions, the garlic, bell peppers, celery, and 1 tablespoon of the parsley and cook, stirring often, until the vegetables are tender and lightly golden, about 10 minutes. Add the tomatoes, ham, okra, shrimp stock, bay leaves, thyme, Worcestershire, TABASCO® Sauce, and salt. Reduce heat to medium-low and simmer, covered, for 45 minutes.

Add the shrimp and crabmeat and simmer until the shrimp turn pink, 8 to 10 minutes. Remove and discard the bay leaves and thyme. Garnish with the remaining 1/4 cup green onions and 1 tablespoon parsley.

Serve the gumbo over rice and pass additional TABASCO® Sauce at the table.

Makes 6 to 8 servings.

Recipe from "Eula Mae's Cajun Kitchen Cookbook"

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy 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: Ray A.
    Date: June 17th, 2014
    I'm not clear how you make a roux with so little oil Recipe states to use 2 tablespoonfuls of oil with one cup of flower. This proportion seems impossible. Can anyone clarify? Thanks.
  • Name: Myra Brewer
    Date: January 31st, 2013
    Sometimes I don't bother to make my own roux since nowadays you can buy a jar of ready made by Savoie's or Pat's or Kary's or Ragin'Cajun. Usually you can find Roux in a jar at your local SuperWalmart store. I can still make my own roux and often do, but the ready made kind sure comes in handy when I don't make enough or when I am in a hurry