8 servings

Seafood Gumbo


1 cup flour
1 cup oil
2 cups sliced okra
4 tablespoons butter
1 cup chopped onions
½ cup chopped celery
½ cup chopped bell pepper
4 cloves garlic, minced
1 – 14 ½ oz. can stewed tomatoes
3 quarts water
Cajun seasoning
4 crabs, cleaned and cut in half
2 lbs shrimp, peeled and deveined
½ pint oysters
½ cup finely chopped green onions
½ cup finely chopped parsley


In skillet, make a dark roux with the flour and oil. Remove from heat and set aside.

In large stockpot, cook down okra in butter. Add onions, celery, bell pepper, and garlic. Sauté until tender. Add roux, tomatoes, water and season with Cajun seasoning. Simmer for 1 hour. Add seafood and simmer for 30 minutes. Add green onions and parsley in last 5 minutes of cook time.

Serve over hot Louisiana rice in soup or gumbo bowls adding filé to taste.