Mississippi Seafood Gumbo
A hearty Mississippi seafood gumbo featuring shrimp, crab, okra, and a rich, dark roux, ideal for family gatherings and comfort food lovers seeking bold, savory flavors.
Ingredients
- 4 Tbsp. Crisco oil ⓘ
- 2/3 c. flour ⓘ
- 2 large onions, chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 1 1/2 c. chopped ham ⓘ
- 6 c. chopped okra
- 4 qt. water ⓘ
- 3 Tbsp. Worcestershire sauce ⓘ
- 3 (16 oz.) cans tomatoes
- dash of Tabasco ⓘ
- salt and pepper to taste ⓘ
- 2 to 4 lb. peeled, raw shrimp ⓘ
- 1 lb. crab meat ⓘ
- 4 to 5 bay leaves ⓘ
Instructions
- Heat Crisco oil in a heavy pot; add flour and brown slowly until a very dark roux is made.
- Add chopped onions and minced garlic; cook until browned.
- Add chopped ham and cook until browned.
- Add chopped okra to the mixture.
- Continue to cook the mixture very slowly for about an hour or more, stirring occasionally.
- Bring to a boil in a large pot the water, Worcestershire sauce, canned tomatoes, Tabasco, salt, and pepper.
- Add the browned roux mixture to the boiling water and cook slowly for 4 hours.
- Add peeled, raw shrimp to the gumbo.
- Continue to cook slowly for 2 hours.
- Add bay leaves about 1 hour before serving.
- Serve the gumbo over 2 tablespoons of rice in a large bowl.
Tips & Substitutions
For a richer flavor, consider adding smoked sausage or andouille sausage to the gumbo. If you prefer a thicker gumbo, increase the roux or reduce the liquid slightly. Fresh or frozen okra works well, but if unavailable, you can use substitute with frozen mixed vegetables. For added depth, a splash of lemon juice just before serving can brighten the dish.
Serving Suggestions
Serve the gumbo over 2 tablespoons of rice in a large bowl for a hearty meal. Accompany it with crusty bread or a side salad, like Farrell'S Salad, for a refreshing contrast. This dish pairs beautifully with Baked Apples And Stuffed Pork Chops, making it a great centerpiece for gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of water or broth if it thickens too much. Gumbo can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Mississippi Seafood Gumbo contains roughly 1082 calories, with 28g protein, 238g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (244% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1321mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this gumbo ahead of time?
Yes, gumbo often tastes better the next day as the flavors meld. You can prepare it a day in advance, let it cool, and store it in the refrigerator. Just remember to reheat it gently before serving.
What kind of seafood can I use in this gumbo?
You can use a variety of seafood such as crab, shrimp, or even fish like catfish or tilapia. Feel free to mix and match based on your preferences or what you have available.
How spicy is this gumbo?
The spice level can be adjusted to your taste. Start with a small dash of Tabasco and add more if desired. For a milder version, omit the Tabasco or use a less spicy sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).