Amazing Seafood Gumbo

Who doesn’t like Gumbo?  Whether it’s seafood, chicken, or pork added, the flavors that are brought on through this timeless creole dish are AMAZING…..  I thought that it would be a great idea to add a recipe using lots of shrimp, vegan sausage, lump crab, as well as crab claws to this flavorful dish.  I hope you and your family enjoy this as much as we did.


1 cup all-purpose flour
1 cup vegetable oil
1 1/2 cup of chopped red onion
1 cup of red bell pepper
1 cup of chopped celery
1 cup of green bell pepper
3 tablespoons minced garlic
3 cups chopped okra
1 1/2 cup of any beer of your choice
6 cups seafood stock
2 tablespoons file powder
2 bay leaves
2 teaspoons Cajun seasoning
1 (8oz) container lump crab meat
3 tablespoons Worcestershire
2 tablespoons kosher salt
1 1/2 teaspoons cayenne pepper
1 pound deveined shrimp
  1. In an 8 quart stockpot, heat oil for about 5 minutes; add flour and stir to form a roux. Cook stirring often, until the roux is a peanut butter color.
  2.  Add onion, bell peppers, celery, garlic and okra.  Cook for 5 minutes stirring often.  Add beer, stock, file powder, bay leaves, Cajun seasoning, crab meat, Worcestershire, salt and cayenne.  Bring to a boil; reduce heat and simmer for an hour.
  3.  Add shrimp, and crab to mixture.  Cook for 8 to 10 minutes or until seafood is cooked through.
  4.  Serve with rice.




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