Recipes > Dinner, Lunch

Seafood Gumbo

Prep Time

30 minutes

Cook Time

90 minutes


6-8 people

Get back to the basics of Creole cooking with this Seafood Gumbo recipe by Tony’s. There’s nothing better than a hearty bowl of this Bold Seafood Gumbo once fall hits.

Seafood Gumbo

Shop Tony's Flavors In This Recipe


  • 1 cup all-pupose flour

  • 1 cup oil

  • 2 cups chopped okra

  • 1 cup chopped onions

  • 1/2 cup chopped celery

  • 1/2 cup chopped bell pepper

  • 4 gloves garlic, minced

  • 3 quarts low/no sodium stock or water

  • Tony Chachere’s Bold Creole Seasoning

  • 4 gumbo crabs, cut in half

  • 2 lbs. peeled shrimp, deveined

  • 1/2 pint oysters

  • 1/2 cup chopped green onions

  • 2 tablespoons chopped parsley

  • Filé (optional)

  • Clear


  1. In a skillet, make a dark roux with flour and oil. Remove from heat and set aside.
  2. In a large stock pot, sauce okra in oil until no longer stringy.
  3. Add onions, celery, bell pepper and garlic and sauté until tender.
  4. Add roux and stock/water to this mixture and season with Tony Chachere’s Bold Seasoning.
  5. Simmer for 1 hour.
  6. Add seafood and simmer an additional 30 minutes.
  7. Serve in soup bowls over rice. Garnish with greens onions, parsley and a dash of Filé.
  8. Enjoy!

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