Tailgating Tuesdays--Seafood Gumbo

Seafood Gumbo is probably one of my all-time favorite meals when the weather starts to cool.  It is so hearty and full of flavor.  It's also the perfect party food. One pot feeds so many.  Usually when we are having a party I make a pot of this Seafood Gumbo and a pot of my Sausage & Chicken Gumbo.  I serve both with rice, potato salad (if you like), and french bread.

I usually make a dark roux gumbo, thick and spicy.  My secret for a great gumbo is seasoning the roux.  I season it with lots of garlic, onion, cayenne pepper, thyme, and (my secret ingredient) crushed coriandeer seed.  This was my Nanny's secret and her gumbo was always exceptional.

In my Seafood Gumbo I add shrimp, crab, oysters, and okra (of course).  I also add a little sausage and chicken to the gumbo because nothing is worse than getting to the bottom of the pot only to find there's no more delicious meat.

Seafood Gumbo

prep time: 30 minscook time: 1 hour and 30 minstotal time: 2 hours 


  • 1 cup flour
  • 1 cup vegetable oil + 1 tablespoon oil, divided
  • 1 tablespoon onion powder
  • 1 tablespoon dried garlic flakes
  • 1 tablespoon garlic powder
  • 2 teaspoons dried thyme
  • 1 teaspoon cayenne pepper
  • 1 teaspoon crushed coriander seed
  • 3 1/2 quarts seafood or chicken stock
  • 1 large white onion, diced
  • 1 green bell pepper, diced
  • 1 poblano pepper, diced
  • 3 celery stalks, diced
  • 6 cloves garlic, minced
  • 1 cup fresh or frozen okra, chopped
  • 2 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Louisiana Hot Sauce
  • 1 pound chicken breast tenderloins, cut into bite-size pieces
  • 1 pound sausage, cut into bite size pieces (I used Andouille and Down Home Green Onion Sausage)
  • 2 pounds medium-sized shrimp, peeled and deveined
  • 1/2  pound fresh oysters in juice
  • 1 pound gumbo crabs
  • 1 pound crab fingers


  1. In a large cast-iron skillet or heavy-bottomed pan, heat 1 cup of the oil.  Whisk in the flour and stir constantly until it becomes a deep brown, about 15 minutes.  Once the roux is the color that you desire, add the onion powder, dried garlic flakes, garlic powder, thyme, cayenne pepper, and crushed coriander seeds.  Stir until well mixed.  
  2. Add the onions, bell pepper, poblano pepper, celery, and garlic.  Cook for a few minutes and then add the stock.  
  3. In another pan, cook the chopped okra in 1 tablespoon of the oil for about 3-4 minutes, releasing some of the slime.  Drain and add to the gumbo pot.  
  4. Add the bay leaves, hot sauce, and Worcestershire sauce.  Bring to a simmer, stirring occasionally.  Allow the mixture to simmer for about 10 minutes.
  5. At this point add the chicken and sausage and return the mixture to a boil.  Once boiling, reduce the heat to low, cover, and simmer for about 1 hour.  
  6. After the hour, add the shrimp, oyster in the juice, and the crabs. Cook for another 15-20 minutes until the seafood is cooked.  




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