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Seafood Gumbo

Prep time: 30 min, Cook time: 90 min

Serves 6-8 people


  • 1 cup all-pupose flour
  • 1 cup oil
  • 2 cups chopped okra
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell pepper
  • 4 gloves garlic, minced
  • 3 quarts low/no sodium stock or water
  • Tony Chachere’s Bold Creole Seasoning
  • 4 gumbo crabs, cut in half
  • 2 lbs. peeled shrimp, deveined
  • 1/2 pint oysters
  • 1/2 cup chopped green onions
  • 2 tablespoons chopped parsley
  • Filé (optional)


  1. In a skillet, make a dark roux with flour and oil. Remove from heat and set aside.
  2. In a large stock pot, sauce (sauté) okra in oil until no longer stringy.
  3. Add onions, celery, bell pepper and garlic and sauté until tender.
  4. Add roux and stock/water to this mixture and season with Tony Chachere’s Bold Seasoning.
  5. Simmer for 1 hour.
  6. Add seafood and simmer an additional 30 minutes.
  7. Serve in soup bowls over rice. Garnish with greens onions, parsley and a dash of Filé if desired.

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