Seafood Gumbo - Rombauer Vineyards
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Seafood Gumbo

joy of cooking



Prep Time:

15 Minutes

Cook Time:

75 Minutes

Total Time:

90 Minutes


  • 8 ounces andouille sausage or tasso ham, cut into 1/2 inch thick slices or chunks
  • 4 tablespoons (1/2 stick butter)
  • 1/4 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 2 onions, chopped
  • 3 celery ribs, chopped
  • 1 large green bell pepper, chopped
  • 4 to 6 garlic cloves, minced
  • 1 to 2 jalapeno or serrano peppers, seeded and
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 5 cups shrimp or shellfish stock, or chicken stock
    8 ounces peeled shrimp
  • 8 ounces lump crabmeat, picked over for shells and cartilage
  • 11/2 cups sliced okra
  • 16 medium to large live oysters, shucked, 349, with juices strained and added, or about 1 pint of pasteurized oysters, with their liquid
  • Salt and black pepper to taste

1Step 1

Brown sausage or ham in a Dutch oven over medium heat. Transfer to a paper towel to drain.

2Step 2

Drain the rendered fat from the pot and add 4 tablespoons (1/2 stick butter) and 1/4 cup vegetable oil. Once the butter has melted, whisk in 1/2 cup all-purpose flour a little at a time. Cook, stirring constantly with a wooden spoon or whisk until the roux turns dark mahogany brown, about 20 minutes.

3Step 3

Add onions, celery, and green bell pepper and cook, stirring, until softened, about 10 minutes. Add garlic, jalapeno or serrano peppers, bay leaf, 1 tsp salt, 1 tsp pepper, dried thyme, dried oregano, and cayenne pepper. and cook, stirring, for another 3 minutes.

4Step 4

Add 5 cups shrimp or shellfish stock, or chicken stock. Bring to a boil, add the reserved browned sausage, and simmer for 20 minutes.

5Step 5

Add peeled shrimp, lump crab meet, and okra. Return to a boil, then reduce the heat and simmer for another 10 minutes.

6Step 6

Add oysters. Cook just until the oysters are plump. Season with salt and pepper.

7Step 7

Serve over cooked jasmine rice. Sprinkle with chopped parsley and chopped green onion.

We'll cheers to that

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