Seafood Gumbo

Print Recipe


  • 1 cup vegetable oil
  • 8 cups roughly chopped okra
  • 2 pounds tasso, roughly chopped
  • 4 cups of small diced Spanish onion
  • ½ cup minced garlic
  • 4 large tomatoes, cored and roughly chopped
  • 2 cups small-diced red bell peppers
  • 2 cups small-diced green bell peppers
  • 2 cups small-diced celery
  • 1 jalapeno, minced
  • 20 cups Shrimp stock (recipe precedes)
  • 3 dried bay leaves
  • Kosher salt, ground black pepper, and hot sauce, to taste
  • 4 pounds peeled and deveined large, fresh shrimp
  • 1 cup sliced green onions
  • Hot cooked rice, to serve
  • Garnish: thinly sliced fresh okra


  1. In a 16-quart stockpot over medium high heat, add oil. When hot, add chopped okra and tasso; cover and cook, stirring occasionally, until okra begins to break down, about five minutes. Reduce heat to medium; cover and cook, occasionally scraping the bottom of the pan with a wooden spoon, until tasso is browned and okra has fallen apart, 15 to 25 minutes.
  2. Increase heat to medium high; add Spanish onion and garlic, and cook, stirring constantly, until onion is browned, 10 to 15 minutes.
  3. Add tomato, bell peppers, celery, and jalapeno, and cook, scraping bottom of the pot with a wooden spoon, until softened, about 15 minutes.
  4. Increase heat to high, and add Shrimp Stock, bay leaves, salt, black pepper, and hot sauce to taste. Bring to a simmer, and cook for about 1 ½ hours.
  5. Taste gumbo, and adjust seasonings if desired. Add shrimp, and cook, stirring occasionally, for 10 to 15 minutes.
  6. Turn off heat, and add green onion. Divide among serving bowls. Serve with rice, and garnish with sliced okra if desired.
Scroll to Top