Seafood Gumbo

A secret to seafood gumbo, as passed down from Miss Eula, is to make it ahead of time, allowing the seafood to stand. Delicious!

Ingredients

  • ​​​​​15 cups water
  • ​​​​​1 pint Savoie’s® Dark Roux
  • ​​​​​2 large onions, chopped
  • ​​​​​½ green bell pepper
  • ​​​​​½ red bell pepper
  • ​​​​​1 teaspoon garlic
  • ​​​​​2 lb shrimp
  • ​​​​​2 lb crawfish
  • ​​​​​1 lb crab meat
  • ​​​​​6 teaspoons dried shrimp powder
  • ​​​​​Savoie’s® Seasoning (to taste)
  • ​​​​​½ cup onion tops
  • ​​​​​½ cup parsley

Directions

  1. Boil 8 cups of water, then add roux and dissolve. Stir often to avoid sticking.
  2. Once completely dissolved, add remaining water, bell peppers, onions, and garlic.
  3. Bring to boil.
  4. Reduce heat and cook 45 minutes.
  5. Add remaining ingredients. Cook 20 minutes, stir, remove from heat, and cover.
  6. Let stand for 30 minutes. Serve over rice.