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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Cholesterol 112mg
Total Carbohydrate 21g33%
Protein 23g36%
Prep Time
Cook Time
Total Time

25 min.

45 min.

70 min.



Oyster Crab Gumbo

Celebrate carnival season and the cold months in Louisiana with a warm bowl of seafood gumbo. 


1 12-oz. container shucked Louisiana oysters, drained
1lb. Louisiana blue crab lump meat
2 Tbsp. butter
1/2 c. onion, chopped
2 c. celery, chopped
1 clove garlic, minced
2 Tbsp. flour
1/2 c. white wine
1 tsp. dried oregano
1tsp. dried basil
1 tsp. dried thyme
1 tsp. anise seeds
2 tsp. sugar
1 tsp. fresh jalapeno peppers, chopped
1 10-oz. pkg. frozen cut okra, thawed
2 20-oz. cans diced tomatoes, with liquid
1/2 c. fresh parsley, chopped
Salt and pepper to taste


1Remove any remaining shell or cartilage from oysters and crabmeat; set aside.
2In a large stock pot, sauté onion, celery and garlic in butter until tender. Add flour and blend well. Stir in wine, oregano, basil, thyme, anise, sugar, peppers, okra and tomatoes. Cover and simmer for 30 min.
3Add oysters, crabmeat and parsley; simmer for additional 10 min. or until oyster edges curl.