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Seafood Gumbo

Seafood Gumbo

Preparation Time:
Cook time:
Yield: 16 servings


1/2 cup Flour
1/2 cup Oil
5 lbs raw Shrimp, peeled
1 lb Crab Meat
1 pint Oysters, with juice
1 lb medium Scallops, quartered
1 lb Halibut Fillet, cooked
3 large Onions, chopped
1/2 cup Bell Pepper, chopped
2 cups Okra, sliced thin
1/2 cup Olive Oil
8 cups Boiling Water
1/2 cup Ketchup
1/2 cup Parsley, chopped
2 cups Celery, chopped
2 cloves Garlic, mashed
3 cubes Chicken Bouillon
1 tsp ground Black Pepper
2 cans Tomato, chopped
2 Tbsp Worcestershire Sauce
2 tsp Old Bay Seasoning
2 Tbsp Salt
1 Bay Leaf

To Make the Roux:

In a heavy skillet, mix 1/2 cup flour and 1/2 cup oil while cold, then turn the heat to about medium low. Stir so that the flour coats the bottom evenly. While cooking, stir constantly as the roux very slowly browns. It will take about 15 minutes. Allow it to brown a little darker since it will lighten when liquid is added. A good time to remove from heat is when the flour separates from the grease.

The Seafood Gumbo:

Prepare the vegetables & seafood and reserve them as needed. Take a large pot and sauté the vegetables in olive oil until they are soft. Add roux and stir into the vegetables. Add boiling water, chopped tomatoes, ketchup, bouillon cubes & spices. Bring to a boil and cook about 30 minutes. Then add 1/2 of the shrimp and the crab meat. Simmer about 1 hour then add the rest of the seafood. Serve seafood gumbo over rice or your favorite pasta. Serve with garlic bread or crackers.

The seafood gumbo can be frozen for later use or kept refrigerated for a couple of days. Be sure not to "cook" the seafood gumbo when reheating.

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