Ingredients Jump to Instructions ↓

  1. 3 1/2 gallons seafood stock

  2. 2 cups peanut butter colored roux, recipe follows

  3. 1 teaspoon ground cumin

  4. 2 tablespoons crab seasoning (recommended: Old Bay)

  5. 1 tablespoon onion powder

  6. 1 tablespoon garlic powder

  7. 1/2 teaspoon cayenne pepper

  8. 1 tablespoon paprika

  9. 2 bay leaves

  10. 3 cups medium diced onions

  11. 3 cups medium diced green bell peppers

  12. 3 cups medium diced celery

  13. 2 cups diced tomatoes

  14. 1 pounds crab legs

  15. 1 1/2 pounds littleneck clams, scrubbed

  16. 1 pound small scallops

  17. 1 pound okra

  18. 2 pounds whole medium shrimp

  19. 1 cup chopped green onions Cooked white rice, as accompaniment File powder, as accompaniment

Instructions Jump to Ingredients ↑

  1. Bring the stock to a simmer in a large pot. Gradually spoon in the roux until your desired thickness is achieved. After each spoonful, let the mixture come to a simmer so you can see the full effect of the thickening. Once desired thickness is achieved, add all the seasonings and bring back to a simmer. Be careful not to boil vigorously, gumbo should be cooked at a gentle simmer the whole way through. Add the onions, bell peppers, celery, and tomatoes . Adjust seasonings, to taste. Once the gumbo comes back to a soft boil, add crab legs, littlenecks, and scallops and cook for 15 minutes, or until the mixture again reaches a soft simmer. Finally, add your okra , shrimp, and green onions and cook until all seafood is cooked through and flavors are combined, about 15 to 20 minutes. Discard any unopened clams. Making gumbo is a time consuming process. It would be best to make your gumbo a day ahead; this will allow all the flavors to marry well. Serve your gumbo over white rice and make sure you don't forget the file powder. Enjoy!


Send feedback