Spicy Seafood Gumbo

Tammy BootheTammy Boothe
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Spicy Seafood Gumbo by OMA
Spicy Seafood Gumbo by OMA


  • 3 cups bacon drippings
  • 4 pounds okra, sliced
  • 3 cups chopped onion
  • 2 cups chopped celery
  • 4 (8oz) cans tomato sauce
  • 2 gallons chicken stock
  • 4 tsp thyme
  • 1/4 cup worcestershire sauce
  • 2 Tbsp oregano
  • dry white wine to taste
  • 3 pounds crab meat
  • cooked rice
  • 1 cup flour
  • 1 Tbsp paprika
  • 2 cups chopped green pepper
  • 2 cups chopped parsley
  • 4 10oz cans tomatoes
  • 4 bay leaves
  • 1/4 cup pepper
  • 1/4 cup salt
  • Tabasco to taste
  • 4 pounds peeled shrimp
  • gumbo file to taste
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  • 1

    Make a roux in a 12-14 quart kettle by heating 2 cups bacon drippings and adding flour. Cook over low heat, stirring constantly until roux is brown. Add okra and paprika and cook over low heat, stirring constantly, until okra is brown and ropey.

  • 2

    In a large skillet, heat remaining cup of drippings and saute onion, green pepper, celery and parsley until onion is clear. add the mixture to the roux. Add tomato sauce, tomatoes, stock and seasonings and simmer for 5 hours. Maintain the liquid level by adding wine or water as needed.

  • 3

    About 30 minutes before serving, add seafood. Serve in deep soup bowls, over rice.

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