Creole Gumbo

The Bouillabaisse of Louisiana appears in many forms. Ours is the classic creole seafood gumbo.

  • 1/4 stick butter
  • 2 cups chopped green onions
  • 3 crabs (top shell discarded, cut into 4 pieces)
  • 2 cups sliced okra
  • 1 cup chopped white onions
  • 2 cups raw peeled shrimp
  • 2 cups raw oysters
  • 1 cup chopped tomato pulp2 cups tomato juice
  • 1½ quarts fish stock
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon file (sassafras)
  • 3 cups cooked rice
  • Salt, pepper, and cayenne to taste


Melt the butter and sauté the green onions, okra, white onions, and crabs. In a separate pot, put the shrimp, oysters, tomatoes, and tomato juice with 1½ quarts of fish stock and bring to a boil. Let boil for a minute, and then add to the first pot. In a small skillet, cook the butter and flour together until brown. Blend this brown roux with the cayenne to taste. Simmer for 1½ hours.

To serve, pour 1½ cups of gumbo into each bowl over ½ cup rice.

Serves 6.