Paula Deen Savannah Seafood Gumbo

Paula Deen Savannah seafood gumbo is a hearty Southern soup made with shrimp, scallops, crabmeat, oysters and spicy Cajun sausage, ready in 2 hours 15 minutes. Save this Southern comfort food gumbo for Sunday dinner, a church supper or the holiday table, because it feeds 10 and simmers in one pot.

Stir the flour and oil constantly until the roux turns a light chocolate color, because that color is where the deep, nutty flavor comes from. Walk away and it scorches, and a burnt roux means starting over.

Paula builds the gumbo in layers, with the sausage and okra simmering for an hour or more before any seafood goes in. The shrimp, scallops, crab and oysters only need 15 minutes at the end, so they stay tender instead of turning rubbery.

Paula Deen Savannah Seafood Gumbo

0.0 from 0 votes

Course: SoupCuisine: American, SouthernDifficulty: Medium

Servings

10

servings

Prep time

20

minutes

Cooking time

1

hour 

45

minutes

Calories

380

kcal

A dark roux, the Southern trinity and a long simmer give this gumbo its rich, savory base. The seafood goes in last so every bite stays tender, and the filé powder stirred in at the table finishes it.

Ingredients

• 4 cups sliced Cajun-style fresh link sausage
  

• 3 cups scallops
  

• 1 1/2 lbs fresh peeled shrimp
  

• 1/2 lb crabmeat
  

• 2 cups oysters and liquor
  

• 2 cups diced tomatoes
  

• 4 cups fresh or frozen sliced okra
  

• 1/3 cup dried parsley
  

• 1 (14 1/2 oz) can diced tomatoes seasoned with garlic, basil, and oregano
  

• 2 tablespoons or Worcestershire sauce soy sauce
  

• 2 teaspoons Paula Deen's House Seasoning
  

• 1/2 teaspoon cayenne pepper
  

• 1 teaspoon Paula Deen Lemon Pepper Seasoning
  

• 1 teaspoon dried basil
  

• 1 1/2 teaspoon dried thyme
  

• 1 cup chopped green bell pepper
  

• 2 bay leaves
  

• 1 tablespoon chicken base
  

• 4 cups chicken broth
  

• 3 cups water
  

• 3 large cloves minced garlic
  

• 1 cup diced celery
  

• 2 cup chopped onion
  

• 6 tablespoon all purpose flour
  

• 1/4 cup Oil
  

• file powder
  

Directions

• Make the roux: Combine 1/4 cup oil and 6 tablespoons flour in a large pot over medium heat. Stir constantly until the roux turns a light chocolate color.
• Sauté the vegetables: Add 2 cups chopped onion, 1 cup chopped green bell pepper, 1 cup diced celery and 3 minced garlic cloves to the roux. Sauté for 2 to 3 minutes, stirring the whole time.
• Add the liquids: Slowly pour in 4 cups chicken broth and 1 tablespoon chicken base, stirring as you go so the roux dissolves smoothly. Then add 3 cups water.
• Season the pot: Add 2 bay leaves, 1 1/2 teaspoons dried thyme, 1 teaspoon dried basil, 1/3 cup dried parsley, 1 teaspoon Paula Deen Lemon Pepper Seasoning, 1/2 teaspoon cayenne pepper and 2 teaspoons Paula Deen's House Seasoning. Then stir in 2 tablespoons soy sauce or Worcestershire sauce, 2 cups diced tomatoes and the 14 1/2 ounce can of seasoned diced tomatoes.
• Add sausage and okra: Cut 4 cups Cajun-style sausage into 1/2-inch pieces and add them to the pot with 4 cups sliced okra. Cover and simmer for 1 to 1 1/2 hours, stirring occasionally.
• Add the seafood: Stir in 2 cups oysters with their liquor, 1/2 pound crabmeat, 1 1/2 pounds peeled shrimp and 3 cups scallops. Simmer for 15 more minutes until the shrimp turn pink and the scallops are opaque.
• Serve with filé: Ladle the gumbo over hot buttered rice in individual bowls. Then sprinkle filé powder on top of each bowl and stir it in, since adding it to the pot would make the gumbo too thick.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why add filé powder to the bowl instead of the pot?

Filé powder works as a thickener, so stirring it into the whole pot can turn the gumbo too thick. Adding it to each bowl lets everyone control how thick they want theirs.

Can I use frozen shrimp and scallops?

Yes, just thaw them completely in the fridge and pat them dry first. Frozen seafood tossed in cold keeps the pot from simmering properly and can make it watery.

How long does leftover seafood gumbo keep?

It keeps in an airtight container in the fridge for up to 3 days. Reheat it gently over low heat, since boiling it hard toughens the seafood.

Can I make the gumbo base ahead of time?

You can make everything up to the seafood a day ahead and refrigerate it, and the flavor usually deepens overnight. Bring it back to a simmer, then add the seafood and cook the final 15 minutes.

What's the biggest mistake with gumbo?

Rushing the roux is the big one, because turning up the heat risks scorching it and giving the whole pot a bitter taste. Keep the heat at medium and never stop stirring.