Oyster and Seafood Gumbo

Oyster Seafood Gumbo

You’ve never tried an oyster and seafood gumbo like this, we promise.

Oyster and Seafood Gumbo
Serves 8
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  1. ½ pound andouille sausage, sliced
  2. ½ pound bacon, cut into 1-inch pieces
  3. 1 cup dark brown roux, recipe precedes
  4. 1 (10-ounce) package red pearl onions, peeled and halved
  5. 1 cup chopped yellow onion
  6. 1 cup chopped celery
  7. ½ cup chopped green bell pepper
  8. ½ cup chopped red bell pepper
  9. 2 tablespoons minced garlic
  10. 1 (15-ounce) can chopped tomatoes
  11. 1 tablespoon Cajun seasoning
  12. 1 tablespoon kosher salt
  13. 2 teaspoons ground black pepper
  14. 2 quarts seafood stock
  15. 3 bay leaves
  16. 2 dried chile peppers
  17. 1 pound medium fresh shrimp, peeled and deveined
  18. 3 dozen oysters, in liquid
  19. Cooked white rice
  20. Garnish: fresh parsley and crushed red pepper
  1. In a large Dutch oven, cook sausage over medium heat until browned; remove from pan, and set aside. Add bacon, and cook until browned. Remove and set aside; discard drippings.
  2. In the same pan, add roux, and warm over medium heat, stirring constantly. Once simmering, add onions, celery, bell peppers, and garlic. Cook, stirring often, until vegetables are tender, about 4 to 5 minutes.
  3. Add tomatoes, Cajun seasoning, salt, pepper, stock, bay leaves, and dried peppers. Bring mixture to a boil over high heat. Reduce heat to medium, cover, and simmer about 20 minutes. Add reserved sausage and bacon; cook 10 minutes more.
  4. Add shrimp, cover, and cook 10 minutes. Add oysters and cook, uncovered, 5 minutes. Serve over cooked white rice. Garnish with parsley and crushed red pepper, if desired.
Louisiana Cookin https://www.louisianacookin.com/
Oven Roux
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  1. 2 cups vegetable oil or butter
  2. 2 cups all-purpose flour
  1. Preheat oven to 350°.
  2. In a large cast-iron or ovenproof skillet, combine oil and flour. Whisk until smooth. Place roux in oven, and stir every 20 minutes until desired color forms.
Louisiana Cookin https://www.louisianacookin.com/


  1. I make oven roux every time I make seafood gumbo and get a very dark brown roux in a little over an hour. I turn the oven temp to 375 & stir every 15 minutes. I don’t understand why the author of this recipe says it takes 2 hrs. to get a blonde roux.


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