Savannah Seafood Gumbo

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Savannah Seafood Gumbo Savannah Seafood Gumbo Recipe Courtesy of

Servings: Approximately 8-10 servings
Prep Time: 45 min
Cook Time: 1 hour 45 min
Difficulty: Easy

Ingredients Add to grocery list

4 cup sliced Cajun-style fresh link sausage
File Powder
3 cup Bay Scallops
1 1/2 lb fresh peeled shrimp
1/2 lb crabmeat
2 cup oysters and liquor
2 cup diced tomatoes
4 cup cut okra (fresh or frozen)
1/3 cup dried parsley
1   14 1/2-ounce can diced tomatoes seasoned with garlic, basil, and oregano
2 tablespoon soy sauce or Worcestershire sauce
2 teaspoon 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 green bell pepper, chopped
2   Bay leaves
1 tablespoon chicken base
4 cup chicken broth
3 cup water
3   large garlic cloves, minced
1 cup celery, diced
2 cup onion, chopped
6 tablespoon all-purpose flour
1/4 cup oil





In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color. Add onion, pepper, celery and garlic. Saute for 2 to 3 minutes, stirring constantly. Slowly add chicken broth, and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning, soy sauce and tomatoes. Cut sausage into 1/2-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally. Add oysters, crabmeat, shrimp and scallops. Simmer for an additional 15 minutes. Serve over hot buttered rice. Sprinkle with file powder on top of bowl and stir in.

Tip: Add File’ Powder after putting Gumbo into individual serving bowls.  Adding File’ into the pot will make the Gumbo too thick as File’ powder it acts as a thickening agent.

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Reader Comments:


Paula you and your son's are my HERO smile I am at another computer right now because my home one is broken. I can't cook to save my life but I am willing to learn.I can't figure out how to share these wonderful recipes to my facebook page or if you had a book "Cooking for Dummies" I would much appreciate it smile You are a wonderful Lady. Thank you and Keep on cooking Gal.

By Cathie M. Kiker on September 25, 2013


Having grown up on a farm, I love it that you Use butter and fresh eggs in your cooking! It frightens me to find all the chemicals in our Food supply as crops are modified.

By Wensil Smith on September 25, 2013


Made this last night. Added chicken and shrimp only. Omitted chicken base. I added Old Bay Seasoning and it gave it the right kick. I didn't use cayenne pepper. Loved it!

By janna on June 10, 2013


What, exactly, is "Chicken Base".. is it the same as Chicken "Stock" Unable to find it at the market.

By Chuck Lieberman on March 04, 2013


Paula do you have a recipe for Southern Crayfish Bisque? Send it to me if you have one? Thanks

By Shelia Robertson on December 01, 2012


I 1st made this gumbo last year before my husband came back from overseas and I used my family as my taste tester and they loved it.

By Jackee' Hughes on August 04, 2012


I love soups, stews and such, but can't stand Okra. Is there another vegetable I can substitute for the okra?

By Bo on May 10, 2012


Were over the road truck drivers. Not home much. But love to look over the recipes hoping to get home to whip up. Love to watch you and your sons when get tbe chance!!!! Your a JEWEL PAULA***and tickle me to death wiht your sweet,fun and kind personality!!! Smiles and gigles...THANKS PAULS:)

By debinelson on July 23, 2011


I had this gumbo at Paula's restraurant in Tunica, MS. It was the best gumbo I had ever eaten! I found this recipe for it and decided to give it a try. I was pretty nervous about cooking the roux but followed the recipe's directions. I think the key to a good roux is constantly stirring and cooking on medium/low heat. I don't like oysters so I left them out. I didn't want to pay the money for the good crabmeat so I left that out too. I doubled the shrimp and scallops. The gumbo comes out perfect everytime! I tried the 1/2 tsp cayenne the first time and it was too spicy for our tastes. I only use 1/4 tsp cayenne now and it's perfect, a little kick but not too spicy. I've made this several times and for company. Everyone always loves it and can't get over how good it is!! This recipe has become one of our favorite winter meals! 5 Stars all the way!

By Keri Evans on February 02, 2011


By Anonymous on June 15, 2010


By Anonymous on December 13, 2009

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