Skip to main content
Seafood Gumbo

Seafood Gumbo

Prep time 5 minutes
Cook time 25 minutes
Makes 6 servings


  • 2 Tbsps canola oil
  • 1 (10-oz) container mirepoix (diced onions, celery, and carrots)
  • 1 (9-oz) pkg diced tri-color peppers
  • 3 Tbsps all-purpose flour
  • ¾ tsp Cajun or Creole seasoning
  • 2 (8-oz) bottles clam juice
  • 1 (14.5-oz) no-salt-added diced tomatoes, drained
  • 1 (16-oz) bag frozen cut okra, thawed
  • 1 lb frozen raw peeled, deveined extra-large shrimp, thawed
  • 1 (8-oz) pkg lump crabmeat, picked over


1. In a large Dutch oven, heat oil on medium-high. Add the mirepoix and peppers. Cook 6–8 minutes, until softened, stirring often. Sprinkle in the flour and cook 2 minutes, until mixture is golden, stirring and scraping with wooden spoon constantly.

2. Stir in the Cajun seasoning, clam juice, ¾ cup water, tomatoes, and okra. Heat to a boil on high. Reduce to simmer and cook 10 minutes, until vegetables are tender. Season with salt and pepper.

3. Stir shrimp into mixture and cook 3 minutes, until just cooked through. Add the crab and cook 1 minutes, until heated through. Divide among bowls.


Serve over white long-grain rice with some Louisiana-style hot sauce and thinly sliced green onions.