• 1 gallon homemade chicken stock or canned broth
  • 1 pound okra, trimmed and sliced
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 2 medium-sized onions, minced
  • 1 green pepper, minced
  • 2 ribs celery, minced
  • 1 (16 ounce) can tomatoes, chopped
  • 1 (8 ounce) can tomatoes sauce
  • 1 to 2 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • Prepared seafood seasoning to taste, approximately 1 teaspoon
  • 1/2 gallon oysters
  • 5 pounds shrimp, cleaned
  • 3 pounds crab claws
  • 6 cups rice
  • Directions

    Prepare the stock. Sauté okra in 2 tablespoons of butter separately until dry, stirring frequently. Add to chicken stock. Then sauts garlic, onions, green pepper and celery together until vegetables are tender and add to stock. Add tomatoes, tomato sauce, Worcestershire sauce, salt, sugar and seafood seasoning to stock. Simmer 1 hour. Cool and refrigerate. The gumbo is better made a day ahead. Skim the gumbo before reheating. Before serving, add oysters, shrimp and crab claws to the gumbo. You may add seafood according to the number of people to be served. Cook seafood until just done. Avoid overcooking. Serve as an entrée in soup bowls on a mound of rice.

    Serves 12 to 16

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