Seafood Gumbo

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Seafood Gumbo [1] [2] a dish of New Orleans, with fresh sea food.


  • 16-20 large, raw shrimp (shell on)
  • olive oil
  • 1 1/4 lbs spicy cured sausage, sliced into 1/2" rounds
  • 3 quarts chicken broth
  • 5 heaping tbsps all purpose flour
  • 1 large onion, peeled and diced
  • 2 large green bell peppers, seeded and diced
  • 3 celery stalks, trimmed and diced
  • 5 fresh bay leaves
  • small bunch of fresh thyme, leaves picked
  • 8 cloves of garlic, peeled and minced
  • 1 tsp cayenne pepper
  • 1 tsp Tabasco sauce
  • 1/2 lb okra, sliced into rounds
  • 3/4 lb picked crabmeat, plus 4 claws
  • 1 x 4 oz can diced tomatoes
  • sea salt & freshly ground black pepper
  • juice of one lemon
  • small bunch of fresh curly parsley


Peel shells off of shrimp, keep heads and shells for broth. Cook sausage pieces in a pan with olive oil, achieve nice colour. In a stock pot fry the shrimp heads and shells with some olive oil for ~5 min. Smash the shells, then include the chicken broth. Boil, then reduce heat to simmer for ~20 min. Remove cooked sausage aside, keep the pan and it's juices on the heat. Include flour to the fat, constantly stirring. Reduce heat, achieve a doughy consistency. Include a dash of olive oil. Continuously stir over heat, achieve a dark colour, takes ~10-20 min. After 2 min, include another dash of olive oil, onion, bell peppers and celery. Cook for ~5 min. Stir and include bay leaves (crumble them as you add them), include the thyme as well. Fry for another ~5 min, then include garlic, cayenne, Tabasco and okra. Continuously stir for a few minutes. Add in the broth, pour through a strainer so the shells are removed. Stir everything together, bring to boil. Include crab claws and canned tomatoes, then simmer for ~8 min. Stir in cooked sausages, peeled shrimp, and crabmeat. Reduce heat to medium and leave for ~5 min. Add salt and pepper to taste. Squeeze lemon juice over mixture. Chop parsley roughly and add into gumbo. Serve over a bed of rice in a bowl.


  1. Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 141. ISBN 13:978-0-7432-4626-2. 
  2. Oliver, Jamie Espe (2010). Jamie's AMERICA easy twists on great american classics, and more. Michael Joseph / The Penguin Group. pp. 98. ISBN 978-1-4013-2360-8.