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Have you made Chef Paul Prudhomme's Seafood Gumbo?
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Rating: 4.7/5 (26 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chef Paul Prudhomme's Seafood Gumbo

Recipe Tags: Seafood Recipes

Date Added: February 02, 2024


2 Unit Onions 2 Unit Chopped onions
1 1/2 Cups Green Bell Peppers 1 1/2 Cups Chopped green bell peppers
1 Cup Celery 1 Cup Chopped celery
2 Unit Bay Leaves 2 Unit Whole bay leaves ; crushed
2 Teaspoons Salt 2 Teaspoons Salt and pepper to taste
1/2 Teaspoon White Pepper 1/2 Teaspoon White pepper freshly ground
1/2 Teaspoon Ground Red Pepper 1/2 Teaspoon Ground red pepper to taste
1/2 Teaspoon Pepper 1/2 Teaspoon Pepper ;
1/2 Teaspoon Dried Thyme Leaves 1/2 Teaspoon Dried thyme leaves crushed
1/2 Teaspoon Dried Oregano 1/2 Teaspoon Dried oregano leaves crushed
3/4 Cup Vegetable Oil 3/4 Cup Vegetable oil as needed
3/4 Cup All-Purpose Flour 3/4 Cup All-Purpose Flour (up to 2)
1 Tablespoon Garlic 1 Tablespoon Minced garlic
5 1/2 Cups Seafood Stock 5 1/2 Cups Basic seafood stock ( see note below )
1 Pound Shrimp 1 Pound Or more peeled medium shrimp
1 Unit Oyster 1 Unit Dozen medium oysters
3/4 Pound Crab 3/4 Pound Crab or imitation crab
2 1/2 Cups Rice 2 1/2 Cups Cooked rice
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1. (to make seafood stock, place your shrimp shells and about 1/2 onion in a pot with the desired amount of water.

2. Simmer 20 minutes, strain) Combine onions, bell peppers, and celery in bowl, set aside.

3. Combine seasoning mix ingredients in small bowl, set aside.

4. Heat oil in large heavy skillet over high heat.

5. Gradually add the flour, whisking constantly.

6. Continue to cook untill roux is dark red-brown, whisking constantly.

7. Add half the vegetables, stir well with spoon.

8. cook one minute then add the rest of the vegetables.

9. cook two minutes. Add spices mix. Stir. Add garlic.

10. Remove from heat. In stock pot, have stock boiling.

11. add roux mixture by spoonfuls to the boiling stock, stirring until each spoonful is dissolved.

12. Simmer about 15 minutes. Add the shrimp, oysters, and crabmeat.

Comments on Chef Paul Prudhomme's Seafood Gumbo Recipe:

Abdulaziz A. - March 05, 2016
I tried so many recipes but this one is the BEST.
Posted by a Visitor - November 12, 2012
Absolutely the best seafood gumbo recipe & I've tried many!
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Fish, Shellfish, Gluten, Bell Pepper, Rice, Garlic, Shrimp, Hot Pepper, Celery, Onion allergies.
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