Seafood Okra Gumbo

Seafood-based gumbo generally has shrimp, crab meat, and sometimes oysters. Andouille sausage is often added to both meat and seafood gumbos to provide “piquancy, substance, and an additional layer of flavour” to the dish.

With the exception of sausage and ham, beef and pork are almost never used. Most varieties of gumbo are seasoned with onions, parsley, capsicum (bell pepper), and celery. Tomatoes are sometimes used in a seafood gumbo, but traditionally few other vegetables are included.

Our version uses Emeril’s Essence Creole Seasoning, however you can also use our other Creole Seasoning mix.

Seafood Okra Gumbo
Cuisine: Creole
Recipe type: Stew
Serves: 6 to 8 servings
Prep time: 
Cook time: 
Total time: 
  • ¼ cup vegetable oil
  • 1 kg small okra, caps and tips removed, sliced 5mm thick
  • salt and freshly ground black pepper
  • cayenne
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped green capsicum (bell peppers)
  • ½ cup tomatoes, peeled, seeded, and chopped
  • 1½ tablespoons chopped garlic
  • 3 bay leaves
  • 225 g firm flesh fish (such as snapper, grouper, or monkfish) diced
  • essence (recipe below)
  • 2 litres fish stock
  • 225 g medium shrimp, peeled and deveined
  • 500 g peeled lobster tails ( crawfish should be used where available)
  • 225 g fresh crab meat, picked over for shells and cartilage
  • file powder, to taste
  • ½ cup chopped spring onions, green part only
  • dash Tabasco sauce
  • 4 cups cooked long-grain white rice, warm
For the essence:
  • 2½ tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  1. In a large stock pot, over medium heat, add the oil.
  2. When the oil is hot, add the okra and season with salt and cayenne. Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears.
  3. Add the onions, celery, capsicums, and tomatoes and season with salt and cayenne. Continue cooking, stirring often for 18 to 20 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared.
  4. Stir in the garlic and bay leaves.
  5. Season the diced fish with essence mixture.
  6. Add the fish to vegetables and cook for 2 minutes.
  7. Add the fish stock. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 minutes.
  8. Season the shrimp and lobster tails (or crawfish if using) with essence mixture.
  9. Add the seasoned seafood and crab meat to the pan. Add the file powder and continue to simmer for 5 minutes.
  10. Stir in the spring onions and Tabasco sauce.
  11. Remove the bay leaves and serve over the rice.
To make the essence (Emeril's Creole Seasoning)
  1. Combine all ingredients thoroughly to make about ⅔ cup

Comments and Feedback

Be the First to Comment!

Notify of
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend