Seafood gumbo

By Poppy Tooker on November 26th, 2023
Seafood Gumbo 600x600

Make no mistake, not all gumbo recipes are alike. This Seafood Gumbo recipe comes from famous New Orleans chef Poppy Tooker. Shrimp, small blue crabs, onions, celery, okra and, of course, hot sauce meld together to create a memorable addition to your Thanksgiving feast or any gathering. Serve this classic Louisiana gumbo over cooked rice and watch it disappear!

Total time: 2 hours

Yield: 12 servings

Nutrition facts: Per serving (without rice): 271 calories, 15 g fat, 20 g carbohydrates (4.6 g fiber), 17 g protein, 243 mg sodium

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Seafood Gumbo 600x600


  • 2 lb. shrimp, shell on
  • 1 onion
  • 1 bunch scallions
  • 4 qt. water
  • ¾ cup vegetable oil
  • 2 lb. okra, cut crosswise into ¼-in. slices
  • 1 cup flour
  • 3 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 4 “gumbo crabs”
  • 1, 28 oz. can crushed tomatoes
  • 2 Tbsp. dried thyme
  • 1 bay leaf
  • 1 clove garlic
  • Salt and pepper
  • Hot sauce


  1. Shell and de-vein the shrimp, peel the onion, and cut the green tops off the scallions. In a stockpot, combine the shrimp shells, onion skin and scallion tops. Cover with the water, bring to a boil, and cook for 20 minutes. Strain the shrimp stock and discard the solids.
  2. Chop the onion and scallions, and set aside separately.
  3. In a large skillet, heat ¼ cup of the oil until very hot. Add the okra and cook until lightly browned, about 5 minutes.
  4. Meanwhile, in a large (10 or 12 quart) Dutch oven or soup pot, stir together the remaining ½ cup oil and the flour. Cook over medium-low heat, stirring, until the mixture (the roux) is the colour of milk chocolate, 6 to 7 minutes. Add the onion and cook, stirring, until the roux darkens to the colour of bittersweet chocolate, about 10 minutes.
  5. Add the celery and bell pepper, and cook for 5 minutes. Add the okra, gumbo crabs, tomatoes, thyme, bay leaf and reserved shrimp stock. Add the garlic, and salt and pepper to taste. Simmer for at least 45 minutes.
  6. Ten minutes before serving, stir in the shrimp and scallions. Discard the bay leaf and season with hot sauce to taste.