Text Size: Small Medium Large

Seafood Gumbo

Seafood Gumbo

Chef Montenia Shider

Montenia's Restaurant, Springfield, MA


  • 2 stalks celery (slice on a diagonal)
  • 1 large onion diced
  • 3 cloves of garlic chopped
  • 1 1/2 Tbsp extra virgin olive oil
  • 3 28-oz cans, plus 1 14.5-oz can diced tomatoes (with juices)
  • 2 Tbsp Old Bay Seasoning
  • 2 Tbsp Gumbo file
  • 3 to 4 bay leaves
  • ½ lb of okra
  • ½ lb smoked beef sausage sliced on the diagonal
  • ½ lb large scallops (20/30 per pound size)
  • ½ lb extra large shrimp (21/25 per pound  size), shelled and deveined
  • 1 cup cooked, peeled (wild caught) crawfish


Sauté celery, onions, and garlic in olive oil.
Add tomatoes, Old Bay Seasoning, gumbo file and bay leaves.
Cover and simmer for 1 hour. Add okra and cook 1/2 hour more.
Add sausage, scallops, shrimp, and cook only a few minutes. Remove from heat and add crawfish.
Serve over saffron and basmati rice. Serves 6.


Recommended wine/beer for Seafood Gumbo:

Trimbach 2003 Gewurztraminer [Alsace, France]

Here’s a dish that combines crawfish, scallops and shrimp with sausage, onion, garlic and Old Bay spices. Now’s the time for a wine with enough spine and power to say hello to gumbo! The spicy and flavorful Gewurztraminer is very often more sweet than savory and, as a result, equally often awkward at the dinner table. The Trimbachs have traditionally fashioned a drier version whose richness and texture is less likely to seem out of place with a main course. And what a blessing that is, because the flavors of Gewurz are as perfectly suitable to a Cajun gumbo as they are to a classic Alsatian choucroute. I can’t tell you how much restraint is required not to shout “bam!” If I knew a French equivalent, the temptation would be irresistible.