Creole Seafood Gumbo


  • 1/4 cup butter or margarine
  • 2 TB flour
  • 2 cups liquid (water or chicken broth)
  • 2 cups sliced okra
  • 2 cups diced tomatoes (peeled)
  • 1 green pepper (chopped)
  • 1 TB Tabasco sauce
  • 1 tsp thyme
  • 2 cups seafood (shrimp, crabmeat, oysters, fish)*
  • 3 cups cooked rice (optional)

* Note: I prefer a combination of catfish, shrimp, and crawdad tails.


  1. Melt butter in large saucepan, blend in flour and cook over low heat, stirring constantly, until dark brown, to make roux.
  2. Add remaining ingredients, except seafood and rice. Bring to a boil, then reduce heat, cover, and simmer 1/2 hour, stirring frequently.
  3. Add seafood, and simmer another 15 minutes.
  4. Serve as is, or over rice.

Submitted by Panhead

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