Seafood Gumbo

Seafood Gumbo


Makes 10

  • 6  chicken breasts (bone-in)
  • 4  qt  chicken broth
  • 3  pound(s)  shrimp, peeled
  • 1 1/2  c  fresh crabmeat
  • 1 1/2  c  fresh okra, sliced
  • 2  cans tomatoes, diced
  • 1  large onion, chopped
  • liquid crab boil to taste
  • 1  box Wondra® flour
  • 3/4  c  bacon grease


Boil chicken breasts (bone-in), reserve stock, de-bone chicken. Make a roux with bacon grease or used oil, and flour. Add onions, okra and tomatoes - then chicken broth. Add chicken and crabmeat. Simmer for 20 minutes. Add shrimp, and simmer 10 minutes. Once the gumbo is fully assembled, add approx. 1 tsp of the liquid crab boil to flavor. It is very strong - so add a little and taste. Then, if desired, carefully add more, realizing that the crab boil intensifies over time, getting hotter and hotter - much like cayenne or any other strong pepper. Serve the gumbo with white rice.

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