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“This gumbo is a culmination of ideas collected from several other recipes along with a little of my own touch. This one is heavy on the seafood. So it isn't cheap to make but if you're going to do it...”
3hrs 20mins

Ingredients Nutrition


  1. Cut and put in mixing bowl: Okra, Onion, Bell pepper, Celery, and onion tops (keep about half from the green end for garnish).
  2. Peel chayote then cut it like an apple quarter and cored, then cut it up not too big because it will not shrink. Crush and mince 4 garlic cloves.
  3. In a spice bowl prepare: salt, pepper, Cayenne, Thyme, but no gumbo file yet.
  4. In a big pot put 32oz seafood stock. Bring to boil add Karys roux. Break up and stir until pretty much dissolved, add remaining seafood stock, bay leaves and spice mix.
  5. Return to boil. Add tomatoes and vegetable mix. Maintain a low boil for 40 minutes. Stir every 3-4 minutes.
  6. Reduce to a simmer. Stir every 5 minutes.
  7. Cut Cod into 3/4" pieces and add to gumbo after 10 minutes of simmering. Next add Oysters with the juice, then Crab meat and crabs. Add gumbo filè not more than a teaspoon. Don't let it boil again after filè is added.
  8. Simmer for another 20 minutes then remove from heat.
  9. Allow to cool completely. Gumbo can also be refrigerated at this point.
  10. Start rice. It takes 20-25 minutes.
  11. Return Gumbo to heat. Continue to simmer. When rice is ready and you are ready to eat, add shrimp and Crab claws to simmer. They will cook in about 5 or 6 minutes.
  12. Serve over a ball of rice (my measuring cup makes them pretty good). Add green onion tops and a generous sprinkle of gumbo filè.

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