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Seafood Gumbo

Louisiana Favorite "


3 Bacon slices
4 Onions, small, chopped
4 Garlic, minced
2 Bay leaves
2 tbl Green bell peppers
1/2 tsp Thyme
1 1/2 tsp Sugar, white
2 lbs Okra
1 Smoked pork hock
1/2 lb Chicken wings
1 lb Veal, chopped
1 can Tomatoes
1/3 cup Parsley
1/2 tsp Tabasco sauce
1/2 Lemon, juice
1 tbl Worcestershire sauce
2 lbs Shrimp
2 cups Oysters


Cut up the bacon and cook in a good size pot until golden brown. When done remove and set aside.
Add onions to the bacon grease and cook until golden brown, stirring all the while. Add garlic, bay leaves, green pepper, thyme, sugar, salt and pepper and cook slowly until green pepper is wilted. Add cut okra to pot and cook for 5 minutes.

In another large skillet heat the oil and add the pork hock, chicken wings, and veal cubes and cook over medium heat until the meat is brown on all sides. Pour off excess fat/oil and add the meat to the other pot.

Pour a cup of water or chicken stock into the skillet used to fry the meat. Use a wooden spoon to loosen all the brown particles that stuck to the bottom. When done add to the pot.

Add the parsley, tomatoes, Tabasco sauce, Worcestershire sauce, and lemon juice.

Add the shrimp, and oysters (with their liquid) and reserved bacon. Add enough water or chicken stock to cover everything and bring to a boil. lower heat and simmer for 10 minutes. Done

serve over rice

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Nutritional Information
Per Serving

no nutrition information available

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