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St Mary's County Gumbo

This recipe is from Chesapeake Bay Cooking which specialises in shellfish and seafood recipes as well as the famous Maryland Stuffed Ham recipes.


3/4 Cup Oil
3/4 Cup Flour
1/2 tsp. salt
1/2 tsp. Old Bay Seasoning
1/2 tsp. Cayenne Pepper
3 Bay Leaves
3/4 Cup Bell Pepper, chopped
2 Cup Yellow Onions, chopped
2 cloves garlic, minced
1/2 Cup fresh, washed, minced parsley
1 can diced tomatoes drain off 1/2 of liquid
1 1/2 lbs. white meat fish fillets cut into 3" pieces
1 lb. Medium Shrimp peeled & deveined
1 pint Oysters and their liquid
6 cups Fish or Shrimp Broth
1/2 can of beer

  • Heat oil in a large cooking pot, add flour and whisk together well creating a roux. Cook roux over medium heat stirring constantly until mixture becomes light brown in color.
  • Add minced garlic, chopped onion and pepper, bay leaves, Old Bay, cayenne, and salt and cook for 10 to 15 minutes.
  • Add oyster liquid, 6 cups fish or shrimp stock, diced tomatoes, 1/2 can of beer and cook for 40 minutes.
  • Add fish pieces, cook 3 minutes, add shrimp cook 3 minutes more, finally adding oysters and simmer for 5 minutes longer.
  • Fold in fresh parsley. Cover pan and remove from heat allowing to rest for 4 to 5 minutes before serving.

Suggested Serving:

Hollow out a large firm round loaf of bread and fill with gumbo. Or serve over white rice, with crusty bread slices on side. Serve with preferred beer or favorite white wine.

Serves 6

Chesapeake Bay Cooking

Recipe from the kitchen of: Betty Ann