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Recipe Cards
A compilation of recipes from each of the 28 National Estuary Programs*

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Mobile Bay Estuary
Phone: 251.431.6409
Web: www.mobilebaynep.com

Seafood Gumbo

3 lbs shrimp, or more
1 can (or fresh) crabmeat, or more
Oysters (optional)
1 onion
1 bell pepper
5 pieces garlic
1/2 cup fresh parsley
3 green onions (okra optional)
1/2 tsp cayenne pepper
1 tsp black pepper
2-1/2 tbl salt or according to taste
Roux: 1 cup flour and 1/2 cup oil

Dice and combine the onion, bell pepper, garlic, parsley, and green onions.
Heat oil. When hot, add flour and let brown lightly stirring constantly, set aside.
Boil shrimp heads, strain, and save broth for stock or use chicken broth. Add to stock all diced seasonings and then add roux and cook for one hour. Add crabmeat, cayenne pepper, black pepper, and salt and cook for another 1/2 hour. Add shrimp, wait 15 minutes and add oysters (optional). Let simmer 10 minutes. Serve over rice.

* ANEP and its associates are not responsible for any health difficulties caused by recipes found on this website.


The Mobile Bay Estuary is a unique body of water produced by the intersection of the rivers of Alabama and the Gulf of Mexico. The Mobile Bay drainage basin covers approximately 65 percent of the state of Alabama and includes portions of Mississippi, Georgia and Tennessee. Through the years and centuries, the role of humans and the estuary have been ever changing and interdependent.