Seafood Gumbo

Get ready for Sunday’s Super Bowl, which just so happens to be in New Orleans this year, with a steaming pot of gumbo. This hearty and delicious dish is not only indicative of the Bowl’s host city, it’s the perfect stew to serve to a crowd as it can easily be doubled for larger groups. Try subbing this in for your traditional chili and you just may draw focus from the game.


Servings: 4


  • 6 ounces Andouille sausage, sliced
  • 2 onions, diced
  • 2 red peppers, diced
  • 1 teaspoon garlic, chopped
  • 1/2 cup butter
  • 6 teaspoons oil
  • 1/2 cup flour
  • 4 teaspoons gumbo file
  • 1 cup fish stock
  • 4 cups chicken stock
  • 1 cup white wine
  • 2 teaspoons lemon juice
  • 2 sprigs fresh thyme, chopped
  • 8 large (u-10) scallops
  • 8 large (16-20 count) shrimp
  • 8 ounces crawfish meat
  • 4 ounces calamari, cut in rings
  • 6 teaspoons hot sauce
  • salt and pepper to taste
  • 2 cups cooked rice


  1. In a heavy skillet sauté the onion, pepper and garlic in the butter and oil. Add the Andouille sausage and cook until caramelized.
  2. Add the flour and gumbo file, season with salt and pepper and cook the roux until it darkens, about 5 minutes.
  3. Slowly add the stocks, wine, lemon juice and thyme and bring the mixture to a simmer.
  4. Add all the seafood to the pot and cook over low heat for 15 minutes. Add the hot sauce and then adjust the seasonings to taste.

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