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Seafood Gumbo


  • 1 cup avocado oil (or any high smoke point oil)
  • 1 cup flour (I used 1-for-1 Bob's Red Mill Gluten Free)
  • 1 medium onion, chopped
  • 1 chopped red bell pepper
  • 1 cup chopped celery (about 2-3 stalks..chop/freeze leftovers for your next batch)
  • 3 tbsp minced garlic
  • 1 bottle pale ale (I used Deschutes Mirror Pond Pale Ale)
  • 8-10 cups smoked chicken bone broth
  • 2 tbsp filé powder
  • 2 bay leaves
  • 2 tsp Cajun Seasoning
  • 3 tbsp Worcestershire sauce
  • 3 tsp salt
  • 1 tsp cayenne pepper (or more if you want more heat)
  • 1 pound shrimp, peeled and deveined (If you get larger shrimp, chop in to smaller pieces)
  • 1 8 oz. container crab claw meat (found at Von's)
  • 1 8 oz. container jumbo lump crabmeat (found at Von's)
  • 1 package Cajun andouille sausage, chopped and cooked (I used Aidell's)
  • Hot cooked rice


  • Before starting, prep all ingredients.  Let's face makes the whole process go more smoothly.
  • In a 10-quart stockpot, heat oil over medium heat.  Add flour and stir to form a roux.  Stir often, until roux is the color of peanut butter.  Depending on cooktop, 10-20 min.
  • Add onion, bell pepper, celery, and garlic.  Cook vegetables in the roux for about 5 minutes, stirring often.  Add stock, filé, beer, bay leaves, Cajun seasoning, Worcestershire, salt and cayenne.  Bring to a boil.  Then reduce heat to medium and cook for about an hour.  (I was in a hurry and only simmered it for 30 min.  Cooking longer basically just helps to soften your veggies more.)
  • While mixture is simmering, cook chopped sausage enough to brown it.  You could just toss it in with the seafood without cooking it, but I like the sausage a little browned.
  • Add all seafood and sausage to the pot.  Cook till seafood is cooked through.
  • Get your pretty bowls out.  Scoop some rice into the bowl.  Then ladle the gumbo over that.  Feel free to garnish with green onions, if you need even more flavor.