Seafood and Okra Gumbo - Kraft Recipes Top
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Seafood and Okra Gumbo

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  • In a medium skillet* over medium heat on stovetop, heat 3 tablespoons oil. Add okra and cook, stirring frequently, for 30 minutes. Add vinegar and cook for approximately 10 minutes, or until okra is no longer ropy or slimy and is lightly browned. Remove from heat and set aside.
  • In a large heavy pot or Dutch oven*, heat remaining 3/4 cup oil over medium heat on stovetop and add flour. Cook, stirring constantly, to make a dark brown roux. Add yellow onion, 1 cup green onion, garlic, bell pepper, celery, and 2 teaspoons parsley. Cook, stirring often, for approximately 10 minutes, or until tender and lightly golden. Add tomatoes, okra, shrimp or chicken stock, bay leaves, thyme, pepper sauce, and salt. Reduce heat to medium-low and simmer, uncovered, for 45 minutes.
  • Add shrimp and crabmeat and simmer for 6 to 8 minutes, or until shrimp turn pink. Remove and discard bay leaves and thyme. Add oysters, if desired, and cook for 3 to 4 minutes, or until edges of oysters curl. Remove from heat. Add remaining 2 tablespoons parsley and remaining 1/4 cup green onions, and serve immediately with rice and additional pepper sauce, if desired.

Special Equipment Needed


*Do not use cast iron, as it will cause the okra to turn black. Don't let the list of ingredients for this recipe intimidate you. This Seafood and Okra Gumbo is well worth the effort!

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