Here is my favorite Seafood Gumbo recipe. Super easy and fun to make on any Sunday. Unfortunately  I couldn't find any fresh oysters, so I got some canned ones to satisfy my ingredients list. But do get fresh ones if you can, 'cause they taste so yummy.


Seafood Gumbo with steamed jasmine rice 

Ingredients    [Serves 8-10  //  1 hour Cooking Time]

1/2 cup all-purpose flour

1/2 cup vegetable oil

1 pound andouille sausage, sliced 1/4 inch thick

3 celery ribs, cut into 1/2-inch dice

1 onion, cut into 1/2-inch dice

1/2 of red and green bell pepper, cut into 1/2-inch dice

3 garlic cloves, minced

1/2 pound okra, sliced 1/4 inch thick

2-3 bay leaf

3 tablespoons filé powder

3 cups chicken stock

3 cups bottled clam juice

3 tablespoons Worcestershire sauce

3 large tomatoes, diced

1 pound crab claws

1.5 pound of shrimp, shelled and deveined

24 shucked oysters and their liquor (or canned)



1.  In a pot, stir the flour and oil until smooth. Cook over moderate heat, stirring often, until the roux turns a rich brown color, 15 minutes. Add the sausage, celery, onion, bell pepper, garlic, okra, tomato, bay leaf and cook over moderate heat, stirring, until the onion is translucent. Add the stock, clam juice, Worcestershire; bring to a boil. Reduce the heat to low and simmer for 30 minutes to an hour, stirring.


2.  Stir in the filé powder and add shrimp, crab, oysters and their liquor. Season with salt and simmer gently for 2 minutes to just cook the shrimp.