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Seafood Gumbo


10 Servings

Seasoned Salt:

6-Pepper Salt


½ cup all- purpose flour

1 teaspoon Chef Paul’s 6-Pepper Salt

6 ounces vegetable oil

4 bay leaves

 ½ cup finely chopped celery

½ teaspoon dried thyme leaves

1/2 large onion, finely chopped

12 ounces can tomato sauce 

1/2 large green bell pepper, finely chopped

2 teaspoons file powder, divided 

2 cloves garlic, minced

8 ounces lump crabmeat                   

8 ounces andouille sausage, sliced

1.5 pounds uncooked medium shrimp, cleaned

1.5  quarts water (or use seafood stock)

3 cubes chicken bouillon (or use seafood stock)

salt to taste 


Make a roux by whisking the flour and the vegetable oil together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color about 20 to 30 minutes. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.

Bring the water and bouillon cubes, or seafood stock to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the hot pepper sauce, 6-Pepper Salt, bay leaves, thyme, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 1 teaspoon of file gumbo powder at the 45-minute point.

Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 10 more minutes. Just before serving, stir in 1 more teaspoon of file gumbo powder and adjust seasoning with salt and 6-Pepper Salt.

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