Fort Morgan Seafood Gumbo

  • Yield: 12 servings


2/3cup vegetable oil
2/3cup flour
2cups chopped onion
1cup chopped celery
1/2cup green bell pepper, chopped
4-- garlic cloves, minced
1/4cup parsley, chopped
1/4cup green onion, chopped
1 1/2quarts seafood stock or hot water
1-- bay leaf
1teaspoon thyme
2teaspoons salt
1teaspoon cayenne
-- Black pepper to taste
1-- (16-ounce) can chopped tomatoes, drained
1 or 2-- (10-ounce) packages frozen chopped okra
8small crabs, cooked, cleaned
1pound uncooked shrimp, cleaned, deveined
1pint oysters


  1. Whisk 2/3 cup oil and 2/3 cup flour in an 8-cup glass measure.  Microwave on high for 6 minutes.  Stir well.  Microwave for 30 seconds longer or until the color of a copper penny; stir the mixture.  Microwave for 30 seconds longer if necessary, watching carefully to avoid burning. 
  2. Add the onion, celery, and bell pepper to the very hot roux and mix well.  Microwave on high for 3 minutes.  Stir in the garlic, parsley and green onions.  Microwave on high for 2 minutes.  Pour off any oil that has risen to the top.  Add enough hot water to measure 4 cups.
  3. Place the roux mixture in a 5-quart stockpot.  Add the seafood stock, bay leaf, thyme, salt, cayenne and black pepper.  Cook over medium heat for 5 minutes.  Add the tomatoes and okra.  Simmer over low heat for 30 minutes, stirring occasionally.
  4. Add the crab meat, shrimp and oysters with liquor.  Cook until the oysters curl and the shrimp are pink; do not overcook.  Discard the bay leaf. Serve over steamed rice.

Recipe reprinted with permission from The Junior League of Cobb-Marietta’s Southern on Occasion (The Junior League of Cobb-Marietta, Inc., 1998).