Seafood gumbo….because it’s cold outside Gumbo season

Seafood gumbo is a beloved dish originating from Louisiana, renowned for its rich flavors and comforting warmth, making it perfect for colder weather. This hearty stew-like dish combines a medley of seafood, vegetables, and spices, all simmered together to create a deliciously complex flavor profile.

To begin, a roux is prepared by slowly cooking equal parts of oil and flour until it reaches a deep brown color, adding a nutty aroma and thickening properties to the dish. Diced onions, bell peppers, celery, and garlic are then sautéed in the roux, imparting their aromatic essence and contributing to the savory base of the gumbo.

As the gumbo simmers, the enticing aroma intensifies, whetting the appetite and promising a soul-warming meal.

Once ready, the seafood gumbo is ladled into bowls and served piping hot over a bed of fluffy rice. Garnished with freshly chopped green onions for a burst of color and freshness, each spoonful of this comforting dish offers a symphony of flavors and textures that delight the senses and provide a taste of Louisiana’s culinary heritage. Enjoyed with family and friends, seafood gumbo is a quintessential dish that brings warmth and cheer to any cold winter day.


  • 1 c. flour
  • 1 c. oil
  • 2 bay leaves
  • 1 tsp. gumbo file`
  • Cajun seasoning
  • Garlic powder
  • Onion powder
  • 1 small chopped onion
  • 1 small chopped bell pepper
  • 2 stalks chopped celery
  • 2 Tbsp minced garlic
  • 2 -3 quarts water or seafood stock
  • 1 1/2 lbs jumbo shrimp
  • 1 pint FRESH oysters
  • 2 lbs crab (your choice)
  • Salt/pepper to taste


Making a roux takes time and patience, it is singularly the most important step to making a good gumbo. Equal parts oil and flour (1 cup each) in a nice heavy pot…..cook on med heat.
Stir, stir, stir and stir some more. Don’t rush it, don’t walk away from the pot too long because you don’t want to burn it. Pull up a bar stool, pour yourself a glass of wine, grab a cold beer or maybe mix a drink but get comfortable take your time and stir until the roux is a deep chocolate color which will take anywhere from 25 up to 40 minutes.
Once you’ve reached the color you desire, add the chopped veggies and a pinch of salt and pepper. Cook another 3 to 5 minutes then add the liquid (2-3 quarts of water or stock)
Add spices to taste, two bay leaves, one tsp gumbo file` and one capful of liquid crab boil which is about a fourth teaspoon. Cover and let simmer on med/low for 20 minutes. Add the crab, cover and cook another 30 minutes. Add oysters and shrimp, cover and cook another 10 minutes. Enjoy !!

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