Quarter Seafood Gumbo

This seafood gumbo, brimming with succulent shrimp, in the tradition of classic Southern Cajun cuisine, calls for a refreshing beer and a leisurely weekend afternoon solely dedicated to the joy of cooking.”

My French Quarter Seafood Gumbo


  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 1/2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 1 cup chopped celery
  • 3 Tbsp minced garlic
  • 3 cups fresh chopped okra
  • 1 1/2 cups beer,
  • 3 Tbsp seafood base
  • 6 cups water… Add to seafood base to make stock
  • 2 Tbsp Gumbo file powder
  • 2 bay leaves
  • 2 teaspoons Cajun seasoning
  • 6 blue crabs
  • 1 lb andouille sausage cut 1/4 inch
  • 2 lb cut chicken wings
  • 2 lb turkey necks cut 1 inch
  • 3 tsp Worcestershire sauce
  • 2 Tbsp kosher salt
  • 1 1/2 tsp cayenne pepper
  • 1 pound medium fresh shrimp, peeled and deveined
  • 1 pound red snapper fillets, chopped
  • 2 (8-ounce) containers shucked oysters
  • 1/4 cup chopped fresh parsley
  • Hot cooked rice
  • Garnish chopped green

How To Prepare

In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux.

Cook, stirring often, until roux is the color of peanut butter, about 20 minutes.

Add onion, bell pepper, celery, garlic, and okra.

Cook vegetables, stirring often, for 5 minutes.

Add beer, stock, file powder, bay leaves, Cajun seasoning, Worcestershire, salt, and cayenne.

Bring mixture to a boil, add chicken, sausage, turkey necks, and reduce heat to medium, and simmer for about 1 hour.

After 1 hour add shrimp, fish, oysters, and crabs to mixture.

Cook for 8 to 10 minutes or until seafood is cooked through, add parsley.

Serve with rice, and garnish with green onion, if desired.

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