Ingredients Jump to Instructions ↓

  1. 2/3 cup oil or bacon drippings (I use 1/2 cup bacon drippings and the rest vegetable oil )

  2. 1 cup flour

  3. 3 large onions , chopped

  4. 3 ribs celery , chopped

  5. 6 cloves garlic , minced

  6. 2 quarts water

  7. 3 bay leaves

  8. Tabasco, Emeril's hot pepper sauce , or habanero hot sauce to taste

  9. salt and freshly ground black pepper to taste

  10. worcestershire sauce to taste, I use several Tablespoons

  11. 2 (8 ounce) cans tomato sauce

  12. (6) pre-cooked dungeness crabs , cleaned and shucked, keeping the crab claws to be added to gumbo

  13. 1 bunch green onions , chopped (I omit this ingredient sometimes)

  14. 1/3 cup chopped parsley

  15. 3 pounds raw prawns , medium size and cut in-half or a smaller size left whole (peeled and deveined)

  16. 1 pound small scallops

  17. 1 pound firm, boneless fish fillet (I use cod or halibut ), cubed into bite-size pieces

  18. ** clams and mussels (in shells) can be tossed in but if the gumbo gets reheated, both of these will toughen in texture

Instructions Jump to Ingredients ↑

  1. In skillet, make roux using oil (bacon grease) and flour. Cook until it is chocolate brown color. Add chopped vegetables and stir until wilted. Transfer to large gumbo pot (I use a large Dutch oven or stock pot). Add water and bring to a boil. Add seasonings and tomato sauce. Boil approximately 1 hour. Add prawns, scallops, green onion and parsley, continue boiling for about 15 minutes. Just before serving, add crab meat and crab claws.

  2. Serve over hot, fluffy rice in bowls. This recipe is a great background for omitting seafood and adding chicken, turkey, duck, or any type of meat. Serves about 10 people.


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