- Serving Size: 1 (852.3 g)
- Calories 461.1
- Total Fat - 19.9 g
- Saturated Fat - 8.8 g
- Cholesterol - 332.3 mg
- Sodium - 1769.8 mg
- Total Carbohydrate - 26.9 g
- Dietary Fiber - 5.1 g
- Sugars - 9.9 g
- Protein - 42.5 g
- Calcium - 434 mg
- Iron - 25.6 mg
- Vitamin C - 30.7 mg
- Thiamin - 0.2 mg
Step by Step Method
In a pot or Dutch oven on low heat combine the flour and butter, stirring constantly, until it starts to brown. Add the raw crabs to the browned butter; stirring for a few minutes before adding the bay leaves and thyme.
Stir in the okra and cook for a few minutes.
Stir in tomatoes and cook for a few minutes, stirring.
Stir in 1 quart of the liquor and 1 quart of water; season with salt and pepper. Let simmer for 1 1/2 hours. Ten minutes before serving add the shrimp and raw oysters.
Serve with rice.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting hard shell crabs, look for ones that are bright in color and have a strong, fresh smell.
- When selecting oysters, make sure they are tightly closed and have a fresh, salty smell.
- Substitute olive oil for butter - Olive oil is a healthier alternative to butter and will give the gumbo a lighter flavor.
- Substitute canned crabmeat for hard shell crabs - Canned crabmeat is a convenient and cost-effective alternative to hard shell crabs, and it also requires less preparation time.
Vegetarian Oyster Gumbo In a pot or Dutch oven on low heat combine the flour and butter, stirring constantly, until it starts to brown. Add 2 cups of diced vegetables of your choice to the browned butter; stirring for a few minutes before adding the bay leaves and thyme. Stir in the okra and cook for a few minutes. Stir in tomatoes and cook for a few minutes, stirring. Stir in 1 quart of vegetable broth and 1 quart of water; season with salt and pepper. Let simmer for 1 1/2 hours. Ten minutes before serving add the diced vegetables and stir. Serve with rice.
Cajun Rice: This flavorful side dish is the perfect accompaniment to Oyster Gumbo. It is made with long grain white rice, green bell peppers, onions, garlic, chicken broth, and Cajun seasoning for a bit of heat.
Corn Maque Choux: This traditional Cajun side dish is a perfect complement to the Cajun Rice. It is made with corn, bell peppers, onions, celery, and garlic, and is cooked in a flavorful mixture of butter, garlic, and Cajun seasoning. The sweetness of the corn and the heat of the Cajun seasoning combine to make a delicious dish that pairs perfectly with the Oyster Gumbo.
Q: How long do I need to cook the oyster gumbo?
A: You need to simmer the gumbo for 1 1/2 hours before adding the shrimp and raw oysters. Then cook for an additional 10 minutes before serving.
Q: What ingredients do I need for oyster gumbo?
A: You will need butter, celery, onion, garlic, green bell pepper, tomato sauce, flour, Worcestershire sauce, bay leaves, thyme, cayenne pepper, parsley, shrimp, and oysters.
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Famous New Orleans chef Paul Prudhomme was the first to popularize oyster gumbo in the United States. His version included the use of file powder, a seasoning made from ground sassafras leaves.
Oyster Gumbo is one of the oldest dishes of the African American community in Louisiana, dating back to the early 19th century. It was served in the homes of African American families, and eventually became a staple of Creole and Cajun cuisine.