Oyster Gumbo

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Oyster Gumbo

Oyster Gumbo


  • 3 pints fresh oysters with their liquor
  • 1 pound medium shrimp peeled and deveined
  • 1/2 cup chopped fresh parsley
  • 2 bay leaves
  • 1/4 to 1/2 teaspoon cayenne pepper or to taste
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons salt
  • 1 gallon shrimp stock
  • 1 gallon <A HREF="/Soups-Stews/Fish_Stock.ht


  • Heat the oil in a large pot, add the flour, and cook the roux, stirring constantly, until it is a deep reddish-brown. Add the onion, bell pepper, celery and garlic. Cook, stirring constantly, until vegetables are tender. Add stock, seasonings and parsley. Bring to a boil, then lower heat and simmer for 30 minutes over low heat. Add the shrimp, oysteres and oyster liquor. Cook for 5 more minutes, just until the shrimp turn pink. Place 1/2 cup cooked rice in a shallow bowl, and ladle gumbo over and around it. Sprinkle filé on each serving to taste.

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