Seafood Gumbo

Adapted by
December 2021
Yield: 3 gallons


2 pounds okra , cut into ¼-inch slices
2 pounds olive oil
1 ½ cups neutral oil
2 cups flour
2 cups diced onion
2 cups diced celery
2 cups diced green bell pepper
4 cloves garlic, minced
4 quarts duck or chicken stock
1 quart puréed tomatoes
3 bay leaves
1 teaspoon thyme
1 tablespoon cayenne
1 tablespoon onion powder
½ tablespoon garlic powder
1 teaspoon paprika
4 tablespoons salt
2 tablespoons black pepper
2 pounds chicken breasts and/or thighs, oven-roasted and medium diced
1 pound andouille sausage, sliced into half moons
6 dashes Tabasco hot sauce
1 blue crab, cleaned and cut into large pieces
¼ cup gumbo filé
2 pounds 16/20 shrimp, peeled
Parsley, chopped
To Assemble and Serve:
Cooked jasmine rice
Chopped parsley
Gumbo filé
Louisiana-style hot sauce


For the Okra

Heat oven to 375℉. Add okra to a sheet tray and toss with olive oil. Bake 15 minutes. Set aside.

For the Gumbo

In a pot over medium flame, heat oil. Add flour and cook, stirring frequently until the color reaches a dark chocolate brown, 30 minutes. Add onion, celery, bell pepper, and minced garlic and sauté until soft. Add stocks, tomatoes, bay leaves, thyme, spices, salt, and pepper and bring to a boil. Simmer 20 minutes, skimming off any impurities that rise to the surface. Add Okra, chicken, and sausage and simmer another 25 minutes. Adjust seasoning as needed and add Tabasco. Add crab, cook 5 minutes, then add gumbo filé, stirring quickly to prevent lumps from forming. Stir in shrimp, green onion, and parsley. Remove pot from heat and let sit 5 minutes while shrimp cooks through.

To Assemble and Serve

In a serving bowl, add a ladle-full of Gumbo with chicken, sausage, shrimp, and crab. To the center of the bowl, add a spoonful of rice. Garnish with parsley, gumbo filé, and hot sauce.