Poppy's Seafood Gumbo

Poppy Tooker offers her spin on the classic Louisiana dish.


10–12 ×

2 lbs. Shrimp, shells and head on

1 Onion, chopped, peel reserved

3 Stalks Celery, chopped, tops and bottoms reserved

6 Green onions, thinly sliced, parings reserved

1 pint Oysters

2 lbs. Okra, sliced into 1/4" rounds

2 Cups Oil, plus additional for frying

1 Cup Flour

1 Bell Pepper, chopped

1 lb. Gumbo Crabs

1 Can (1 lb.) Crushed Tomatoes

2 Tbsp. Thyme

1 Bay Leaf

1 Clove Garlic, minced

Salt and Pepper, to taste

Hot Sauce, to taste

Main Dish

Louisiana cuisine