You are here: Home » Recipes » Seafood Gumbo Seafood Gumbo Recipe by RelishKitchen Tested Yield 16 servings Prep 15 mins Cook 70 mins Enough gumbo for a party, and it's always a party when there's gumbo. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail This gumbo starts with a medium-dark roux and the "Cajun Trinity": diced celery, bell pepper and onion. The reserved shrimp shells take a quick bath in the clam juice and broth mixture, making the gumbo super flavorful. Ingredients 3/4 cup vegetable oil3/4 cup all-purpose flour1/2 teaspoon dried thyme1/2 teaspoon dried basil1 bay leaf, crushed1 tablespoon salt3/4 teaspoon cayenne pepper1/2 teaspoon freshly ground black pepper1/2 cup diced celery1/2 cup diced bell pepper1/2 cup diced white onion1 cup sliced okra (about 1 pound)4 garlic cloves, minced1 quart reduced-sodium chicken broth1 quart clam juice1 1/2 pounds small or medium shrimp, peeled, shells reserved1 can (14-ounce) fire-roasted tomatoes2 cups fresh oysters, drained1 pound lump crabmeat, shell pieces removed1 pound frozen crawfish tail meat8 cups cooked white rice4 green onions, chopped Instructions Heat oil in a large stockpot over medium-high heat. Stir in flour; cook until smooth and darkened (about the color of a penny). Add thyme and next 10 ingredients (thyme through garlic). Cook until vegetables are tender. Remove from heat and cool about 30 minutes. Bring chicken broth, clam juice and reserved shrimp shells to a boil in a large pot. Cook 10 minutes. Remove shrimp shells, and reserve stock. Add vegetable mixture to stock and blend well. Cook until thickened. Add tomatoes, oysters, crab, crawfish and shrimp. Simmer 20 to 30 minutes. Serve over rice; sprinkle with green onions.