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“This is a real SEAFOOD gumbo. No meat in here. This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. The smell will drive you nuts!!! NOTE: If you can't find Crab Boil at your grocery, please refer to Crab Boil Spices by Candie Yoder or #34801 by Miller (Oysters are optional, I don't eat them myself)”
2hrs 20mins

Ingredients Nutrition

  • 59.14 ml oil
  • 44.37-59.16 ml flour
  • 2 onions, chopped
  • 2 stalk celery, chopped
  • 453.59 g bagfrozen chopped okra
  • 946.0 ml chicken broth
  • 453.59 g can whole tomatoes, w/liquid
  • 4-5 clove garlic, crushed
  • 2 bay leaves
  • 29.58-44.37 ml crab boil, tied in cheesecloth
  • salt & pepper
  • hot pepper sauce
  • 907.18 g raw shrimp, peeled
  • 453.59 g crabmeat or 2 can crabmeat
  • 473.19 ml oyster (OPTIONAL)
  • 453.59 g firm white fish fillet (halibut, white fish, cod)
  • 14.79 ml gumbo file powder


  1. To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Set aside.
  2. In large dutch oven, saute onion, celery, and okra until limp.
  3. Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (NOTE: If you can't find Crab Boil at your grocery, please refer to recipe # 3252 by Candie Yoder or # 34801 by Miller)
  4. Simmer for 2 hours.
  5. 10 minutes before serving, add all raw fish and seafood and the file powder.
  6. Simmer until done, but do not boil.
  7. Serve over bowls of rice.

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